Thai Style Cabbage with Chicken and Peanut Sauce

We are now at the point where the winter vegetables get really repetitive. Another blasted cabbage. Getting two heads of cabbage last week was a blow, especially since I hadn't finished using up the last one. After having an awesome Thai chicken wrap that included cabbage at Good Life Brewery in Bend this weekend, I decided to try my hand at something similar. We had also gotten green onions in the CSA, and I had some leftover bell pepper and hot peppers to use up, which all went perfectly with together.


Thai Cabbage with Chicken and Peanut Sauce

1 chicken breast, boiled and shredded, or leftover rotisserie chicken
1/2 a small head red cabbage
1/2 a small head green cabbage
1 orange bell pepper
1 jalapeno, seeds in (optional)
1 inch piece of ginger, minced
3 cloves garlic, minced
1 tbsp. vegetable oil
1 bunch green onions

Peanut Sauce

1/4 cup peanut butter
3/4 cup water
1 tbsp. soy sauce
pinch of sugar

That's really it. Peanut sauce is shockingly easy to make and really delicious. You can add ginger or garlic or lime or any number of other things but it really boils down to just those few ingredients.

This recipe helps clean out the fridge. It also has lovely color.

Mince the ginger and garlic and chop the jalapeno. Heat the oil in a saute pan over medium high heat. Add the garlic, ginger, and pepper and let cook for a few minutes. Core and roughly chop the cabbage and add it to the pan.

Start making the peanut sauce. In a small sauce pan, heat the peanut butter on low and slow add the water, with stirring. Add as much water as necessary to achieve the desired consistency. Mix in soy sauce and sugar to taste.

Back to the stir fry, after the cabbage has cooked for a couple minutes and is starting to become tender, add the bell pepper, shredded chicken, and half of the chopped green onion. Stir and let cook until peppers are tender but still somewhat crunchy. Add the peanut sauce and coat thoroughly.

We served this over some rice noodles we found lurking in the back of the pantry. (I haven't had time to go to the store this week.) Top with the rest of the green onion.

While I am not a fan of cabbage, I do really love how pretty red cabbage looks in dishes. Some fresh cilantro would really perfect this dish, but we had a parsley/cilantro mixup. Still, it was unanimously voted delicious. Especially for cabbage.