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A close-up shot showcases the vibrant colors and textures of the delicious Thai Chicken Cabbage Skillet, ready to be served.

Easy Thai Chicken Cabbage Skillet

This recipe delivers authentic Thai flavors in a one-pan chicken and cabbage skillet. By searing the chicken, properly cooking the cabbage, and balancing the sweet, savory, spicy, and sour elements, you can create a quick, delicious, and healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 medium head of green cabbage, shredded
  • 1/4 cup soy sauce or tamari
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 1-2 tbsp chili garlic sauce or sriracha, to taste
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp chopped peanuts optional, for garnish

Equipment

  • Large skillet or wok
  • cutting board
  • knife
  • Grater
  • small bowl
  • whisk
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet or wok over medium-high heat.
  2. Add chicken and cook until browned on all sides and cooked through (about 6-8 minutes). Remove chicken from the skillet and set aside.
  3. Add onion to the skillet and cook until softened, about 3-4 minutes.
  4. Add garlic and ginger and cook for 1 minute more, until fragrant.
  5. Add shredded cabbage to the skillet and cook until slightly softened but still crunchy, about 5-7 minutes.
  6. In a small bowl, whisk together soy sauce, brown sugar, lime juice, and chili garlic sauce.
  7. Pour the sauce over the cabbage and stir to coat.
  8. Return the chicken to the skillet and stir to combine with the cabbage and sauce.
  9. Cook for another 2-3 minutes, until heated through.
  10. Garnish with fresh cilantro and peanuts (if using).
  11. Serve immediately.

Notes

For a gluten-free option, use tamari instead of soy sauce. Adjust the amount of chili garlic sauce to your preferred level of spice. Fresh lime juice is highly recommended for the best flavor. Do not overcook the cabbage, it should still have some crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.