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A close-up shot showcases the vibrant colors and textures of the Thai Chicken and Cabbage Skillet, highlighting the juicy chicken, crisp cabbage, and flavorful sauce.

Thai Chicken and Cabbage Skillet

This one-pan Thai Chicken and Cabbage Skillet delivers authentic Thai flavors in a quick, easy, and healthy way. Featuring tender chicken, crisp-tender cabbage, and a balanced sweet, sour, salty, spicy, and savory sauce, this dish is perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 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 tablespoon soy sauce for chicken marinade
  • 1 tablespoon cornstarch for chicken marinade
  • 1 teaspoon sesame oil for chicken marinade
  • 1/4 cup soy sauce for sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon sriracha or more, to taste
  • 1 tablespoon ginger, freshly grated
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil or coconut oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small head of green cabbage, thinly sliced
  • 1/2 cup chopped cilantro, for garnish
  • 1/4 cup chopped peanuts, for garnish optional
  • Lime wedges, for serving optional

Equipment

  • Large skillet or wok
  • Medium bowl
  • Small bowl
  • Whisk
  • Knife
  • Cutting board
  • Grater
  • Garlic press (optional)
  • Measuring cups
  • Measuring spoons

Method
 

  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, cornstarch, and sesame oil. Toss to coat evenly. Let it marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
  2. Prepare the Sauce: In a small bowl, whisk together the 1/4 cup soy sauce, fish sauce, lime juice, honey (or brown sugar), sriracha, ginger, and garlic. Set aside.
  3. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Sauté the Vegetables: Add the sliced onion and bell peppers to the skillet and cook, stirring occasionally, until softened, about 3-5 minutes.
  5. Add the Cabbage: Add the thinly sliced cabbage to the skillet and cook, stirring frequently, until slightly softened but still crisp-tender, about 3-5 minutes. Don't overcook!
  6. Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Bring to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  7. Garnish and Serve: Remove the skillet from the heat and garnish with chopped cilantro and peanuts (if using). Serve immediately. Enjoy!

Notes

For best results, cook the chicken and vegetables separately to ensure the chicken browns properly and the cabbage remains crisp-tender. Serve with rice or cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can adjust the amount of sriracha to control the spiciness. For a vegetarian option, substitute tofu for the chicken.