Thai Chicken Skillet
Ingredients
3 Tbsp neutral oil, divided
1 lb ground chicken
16 oz coleslaw cabbage mix
2 medium carrots, grated
2-3 green onions, sliced
1/2 cup chopped cilantro, plus more for serving
Salt and fresh black pepper
Hot chilli sauce, serving
For The Sauce:
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 cloves garlic, minced
2 Tbsp. honey
1 Tbsp grated fresh ginger
1 Tbsp rice vinegar
1 tsp sesame oil
Instructions
Whisk together the sauce ingredients in a small bowl. Set sided
In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. When hot, add ground chicken and cook until no longer pink, breaking up the meat with a spoon. Transfer to a bowl with a slotted spoon. Drain juices from pan and wipe clean
Add remaining 2 tablespoon of oil. When hot, add coleslaw mix and carrots and cook until tender-crisp, stirring constantly, about 3-4 mins. If veggies begin to burn, reduce the heat. The goal here is to get the cabbage tender-crisp.
Add chicken and sauce. Season with salt and pepper to taste. Cook for few mins until heated through
Stir in green onions and cilantro. Serve topped with more cilantro and hot chilli sauce. I also add a squeeze of fresh lime juice