Try this Thai chicken cabbage skillet recipe, or contribute your own.
Suggest a better descriptionWhisk together the sauce ingredients in a small bowl. Set aside.
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 tablespoons of oil. When hot, add coleslaw mix and carrots and cook until tender-crisp, stirring constantly, about 3-4 minutes. 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 minutes until heated through.
Stir in green onions and cilantro. Serve topped with more cilantro and hot chili sauce. I also like to add a squeeze of fresh lime juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (656g) | ||
Recipe Makes: 1 | ||
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Calories: 851 | ||
Calories from Fat: 334 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.1g | 49 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 390.1mg | 120 % | |
Sodium 1297.4mg | 45 % | |
Potassium 2856.7mg | 75 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 46.6g | ||
Protein 82.4g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 851
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