• Abby

Thai Peanut Cabbage Chicken Stir Fry (Low Carb, Gluten Free, Low FODMAP Option)


Thai Peanut Sauce on Cabbage Chicken Stir Fry


This may not be the most beautiful looking dish, but it requires very little prep and ingredients, and it is packed with flavor. Do you have leftover shredded chicken, a bag of cabbage, and a few common household condiments and seasonings? Then you've got dinner tonight!


What you will need:

  • Shredded chicken

  • Coleslaw cabbage

  • Runny peanut butter

  • Soy sauce

  • Brown sugar

  • Green onions

  • Garlic and onion powder

  • Ground ginger

  • Sesame seeds

  • Sesame oil

For the shredded chicken I recommend cooking it on low for about 6 hours in a crock-pot. Then shred it and set aside.


For the cabbage I like to use the pre-cut coleslaw mix to cut down on prep, however, you can chop your own if you would like. I also like to use the mix that has the purple cabbage for additional color.

Mix together all the sauce ingredients and set aside.



Start by adding your oil of choice to a large fry pan on medium heat. I used a combination of sesame and avocado oil. If using green onions add this to the pan first and cook until they are just starting to brown. Now add the cabbage and mix so it is all evenly coated in oil. Then add water and cover with a lid to steam, mixing occasionally. Cook until the cabbage gets softened. Then remove the lid to let the extra liquid cook off.


Next add your shredded chicken and mix everything.


Now add your sauce over the top and mix until everything is coated evenly in the sauce. Let everything warm for about 5-10 minutes on medium heat.



Garnish with sesame seeds, green onion tops, crushed peanuts, wonton strips or crunchy chow mein noodles if you would like.



 

Ingredients

[Serves about 6]

3-4 large chicken breasts cooked up and shredded

14 ounce package coleslaw

2 green onion whites chopped fine (skip for low FODMAP option)

2 Tbsp oil of choice (I like to use avocado and sesame)


Sauce

1/4 cup runny peanut butter

1/4 cup low sodium soy sauce (use gluten free if needed)

1 Tbsp sesame oil

2 Tbsp brown sugar

1 tsp sesame seeds

1/4 tsp garlic powder (or 1 tsp garlic infused oil for low FODMAP option)

1/4 tsp ground ginger


Optional

1-2 Tbsp Sriracha--added to the sauce for a spicy version


Toppings

Sesame seeds

Green onion tops

Crushed peanuts

Salad wonton strips

Crunchy chow mein noodles


Directions

  1. First you will need to make your chicken, I recommend cooking it in the crock pot with a cup of chicken broth, on low, for about 6 hours. Then shred your chicken and set aside.

  2. Next mix together all your sauce ingredients. Whisk until completely smooth. You can add sriracha if you would like a spicy sauce.

  3. Now chop up your green onion whites fine. Then chop the tops for garnish if desired.

  4. Add your oil of choice to your large skillet. Then add your green onion whites to the pan and cook on medium heat until they are starting to brown.

  5. Now add your cabbage and mix everything so that the cabbage is coated in oil. Then add about 1/3 cup water and cover with a lid. Let the cabbage steam and cook down, stirring occasionally. This should take about 5-10 minutes. After is becomes soft, remove the lid to let the extra liquid cook off. Again, make sure to stir occasionally.

  6. Now add in your shredded chicken, followed by the sauce. Mix everything well until it is all coated in the sauce.

  7. Let everything heat for another 5-10 minutes on medium heat or until it is warmed through.

  8. Turn off the heat and dish up. Top with your favorite garnishes: green onion tops, more sesame seeds, crushed peanuts, salad wonton strips, or crunchy chow mein noodles are some of my families favorites.

  9. Enjoy within about 5 days.



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