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Thai Chicken and Cabbage Skillet

Dinner in under 30 minutes with a Thai-inspired twist! This Thai Chicken and Cabbage Skillet is a colorful, protein packed meal that comes together fast — perfect for weeknights. A healthy homemade sauce is made with pantry staples and mixed with tender bites of chicken thighs and fresh cooked vegetables. Better for you and even more delicious than take-out!
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Course: Dinner
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 430kcal

Ingredients

Peanut Sauce:

  • 2 Tbsp. creamy peanut butter
  • 2 Tbsp. low sodium soy sauce
  • 1 Tbsp. rice vinegar (or lime juice)
  • 1 Tbsp. honey
  • 1 ½ tsp. curry powder
  • ¾ tsp. dried garlic
  • ¼ tsp. ground ginger

Thai Chicken and Cabbage Skillet:

  • 1 Tbsp. olive oil (divided)
  • 1 lb. chicken thighs (cut in 1.5” cubes)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 yellow onion (diced)
  • 1 16 oz. bag coleslaw mix
  • 1 red bell pepper (diced)
  • 3 green onions sliced (optional)
  • 1 Tbsp. toasted sesame seeds (optional)

Instructions

  • In a small bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, curry powder, garlic powder and ginger powder until smooth. Set aside.
  • Heat a large non-stick rimmed skillet on medium-high heat and add ½ Tbsp. olive oil.
  • Once oil is hot, add chicken cube pieces, keeping space in between, and sprinkle with salt and pepper. Cook until browned on one side, about 3-4 minutes. If you have extra chicken, this may need to be done in batches.
  • Using kitchen tongs, flip chicken pieces over and cook until chicken is cooked through and brown on the other side, about 3-4 minutes. Once chicken is cooked, remove to a clean plate and return pan to heat.
  • Reduce heat to medium and add remaining ½ Tbsp. olive oil. Once hot, add chopped onion and cook for 3-4 minutes.
  • Add coleslaw mix and red bell pepper and stir, continuing to cook until the cabbage is wilted, about 7-8 minutes.
  • Stir in cooked chicken and any of their juices along with most of your peanut sauce (save some peanut sauce to drizzle on at the end). Let heat through for one more minute.
  • Sprinkle on green onions. Taste and adjust for additional salt/pepper as needed. Remove from heat and serve on its own or over a bed of brown rice. Drizzle with remaining peanut sauce, red chili flakes and toasted sesame seeds. Enjoy!

Notes

  • No coleslaw bag? Shred a small head of green cabbage and 1 large carrot.
  • If you don’t have time to mix the sauce, use ½ cup of your favorite peanut sauce.

Nutrition

Calories: 430kcalCarbohydrates: 20gProtein: 24gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 652mgPotassium: 700mgFiber: 6gSugar: 10gVitamin A: 1249IUVitamin C: 86mgCalcium: 126mgIron: 3mg
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Nutrition Facts
Thai Chicken and Cabbage Skillet
Amount per Serving
Calories
430
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
13
g
Cholesterol
 
111
mg
37
%
Sodium
 
652
mg
28
%
Potassium
 
700
mg
20
%
Carbohydrates
 
20
g
7
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
24
g
48
%
Vitamin A
 
1249
IU
25
%
Vitamin C
 
86
mg
104
%
Calcium
 
126
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.