High-Protein Chicken Stir-Fry with Roasted Cabbage Noodles by @erekav

47 min

4 servings

🥜

6 tbsp

Smooth peanut butter

🍬

60 ml

Brown sugar

🌶️

2 tbsp

Thai sweet chili sauce

🥢

120 ml

Low-sodium soy sauce

🫗

2 tbsp

Sesame oil

🍚

2 tbsp

Rice wine vinegar

🐟

2 tbsp

Fish sauce

💧

60 ml

Warm water

🥑

3 tbsp

Avocado oil

🍗

680 g

Frozen chicken breast

🥢

1 tbsp

Soy sauce

🫒

1 tbsp

Olive oil

🧅

1

Shallot

🧄

3 cloves

Garlic

🧅

2 bunches

Scallions

240 ml

Shaved carrots

🥜

80 ml

Peanuts

🌿

2 tbsp

Fresh cilantro

🥬

1 head

Cabbage

🧂

1 tsp

Kosher salt

⚫

Black pepper

  1. Add
    • Smooth peanut butter
    • Brown sugar
    • Thai sweet chili sauce

    Add all peanut sauce ingredients to a blender, blend well, and set aside.

  2. Step
    • Frozen chicken breast or chicken thighs

    Use a standing mandolin or a sharp knife to shave the frozen chicken into paper-thin pieces.

  3. Add
    • Avocado oil

    Add avocado oil to a large skillet or wok and heat over medium-high heat.

  4. Add
    • Frozen chicken breast or chicken thighs
    • Sesame oil

    Once the oil is hot, add the chicken and sauté for 5 minutes, using a wooden spoon or spatula to break it up as it cooks.

  5. Add
    • Frozen chicken breast or chicken thighs
    • Soy sauce

    Once most of the chicken is cooked through, add soy sauce and move the chicken to one side of the pan.

  6. Reduce
    • Olive oil
    • Shallot
    • Garlic

    Reduce the heat to medium, add olive oil to the open side of the pan, add the shallot and garlic, and cook for 2 minutes or until the shallot is translucent.

  7. Add
    • Scallions
    • Shaved carrots

    Add the scallions and carrots, lower the heat to medium-low, and sauté for 5 more minutes.

  8. Mix
    • Frozen chicken breast or chicken thighs
    • Smooth peanut butter
    • Brown sugar

    Make sure the chicken is fully cooked through, then mix everything together and pour in the peanut sauce.

  9. Pour
    • Cabbage

    Turn off the heat and pour over rice, noodles, or roasted cabbage.

  10. Top
    • Peanuts
    • Fresh cilantro

    Top with chopped peanuts and optional cilantro.

  11. Preheat

    Preheat the oven to 425°F.

  12. Place
    • Cabbage

    Place the cabbage ribbons on a parchment-lined baking sheet and bake on the middle rack for 20–25 minutes, until tender and slightly charred.

  13. Season
    • Cabbage
    • Kosher salt

    Season the roasted cabbage with kosher salt and black pepper.

High-Protein Chicken Stir-Fry with Roasted Cabbage Noodles by @erekav

47 min

4 servings

🥜

6 tbsp

Smooth peanut butter

🍬

60 ml

Brown sugar

🌶️

2 tbsp

Thai sweet chili sauce

🥢

120 ml

Low-sodium soy sauce

🫗

2 tbsp

Sesame oil

🍚

2 tbsp

Rice wine vinegar

🐟

2 tbsp

Fish sauce

💧

60 ml

Warm water

🥑

3 tbsp

Avocado oil

🍗

680 g

Frozen chicken breast

🥢

1 tbsp

Soy sauce

🫒

1 tbsp

Olive oil

🧅

1

Shallot

🧄

3 cloves

Garlic

🧅

2 bunches

Scallions

240 ml

Shaved carrots

🥜

80 ml

Peanuts

🌿

2 tbsp

Fresh cilantro

🥬

1 head

Cabbage

🧂

1 tsp

Kosher salt

⚫

Black pepper

Preparation Steps

  1. Step 1/13

    Add all peanut sauce ingredients to a blender, blend well, and set aside.

    🥜Smooth peanut butter
    🍬Brown sugar
    🌶️Thai sweet chili sauce
    🥢Low-sodium soy sauce
    🫗Sesame oil
    🍚Rice wine vinegar
    🐟Fish sauce
    💧Warm water

  2. Step 2/13

    Use a standing mandolin or a sharp knife to shave the frozen chicken into paper-thin pieces.

    🍗Frozen chicken breast or chicken thighs
    🔪Mandolin
    🔪Knife

  3. Step 3/13

    Add avocado oil to a large skillet or wok and heat over medium-high heat.

    🥑Avocado oil

  4. Step 4/13

    Once the oil is hot, add the chicken and sauté for 5 minutes, using a wooden spoon or spatula to break it up as it cooks.

    🍗Frozen chicken breast or chicken thighs
    🥄Wooden spoon or spatula

  5. Step 5/13

    Once most of the chicken is cooked through, add soy sauce and move the chicken to one side of the pan.

    🍗Frozen chicken breast or chicken thighs
    🥢Soy sauce

  6. Step 6/13

    Reduce the heat to medium, add olive oil to the open side of the pan, add the shallot and garlic, and cook for 2 minutes or until the shallot is translucent.

    🫒Olive oil
    🧅Shallot
    🧄Garlic

  7. Step 7/13

    Add the scallions and carrots, lower the heat to medium-low, and sauté for 5 more minutes.

    🧅Scallions
    Shaved carrots

  8. Step 8/13

    Make sure the chicken is fully cooked through, then mix everything together and pour in the peanut sauce.

    🍗Frozen chicken breast or chicken thighs
    🥜Smooth peanut butter
    🍬Brown sugar
    🌶️Thai sweet chili sauce
    🥢Low-sodium soy sauce
    🫗Sesame oil
    🍚Rice wine vinegar
    🐟Fish sauce
    💧Warm water

  9. Step 9/13

    Turn off the heat and pour over rice, noodles, or roasted cabbage.

    🥬Cabbage

  10. Step 10/13

    Top with chopped peanuts and optional cilantro.

    🥜Peanuts
    🌿Fresh cilantro

  11. Step 11/13

    Preheat the oven to 425°F.

  12. Step 12/13

    Place the cabbage ribbons on a parchment-lined baking sheet and bake on the middle rack for 20–25 minutes, until tender and slightly charred.

    🥬Cabbage
    🍳Baking sheet
    📜Parchment paper

  13. Step 13/13

    Season the roasted cabbage with kosher salt and black pepper.

    🥬Cabbage
    🧂Kosher salt
    ⚫Black pepper

Composition

Ingredients

Types

Condiments, Sweeteners, Oils, Liquids, Meat, Poultry, Vegetables, Nuts, Herbs, Spices

Ingredients

Smooth peanut butter, Brown sugar, Thai sweet chili sauce, Low-sodium soy sauce, Sesame oil, Rice wine vinegar, Fish sauce, Warm water, Avocado oil, Frozen chicken breast, Soy sauce, Olive oil, Shallot, Garlic, Scallions, Shaved carrots, Peanuts, Fresh cilantro, Cabbage, Kosher salt, Black pepper

Notes

Smooth peanut butter (for the peanut sauce), Brown sugar (for the peanut sauce), Thai sweet chili sauce (for the peanut sauce), Low-sodium soy sauce (for the peanut sauce), Sesame oil (for the peanut sauce), Rice wine vinegar (for the peanut sauce), Fish sauce (for the peanut sauce), Warm water (for the peanut sauce), Avocado oil (for the chicken stir-fry), Frozen chicken breast (or chicken thighs), Shallot (large, diced), Garlic (minced), Scallions (whites diced and stems cut into chunks), Peanuts (chopped), Fresh cilantro (optional), Cabbage (regular or purple, sliced into ribbons), Kosher salt (for roasted cabbage noodles), Black pepper (to taste)

Allergens

Peanuts, Tree nuts, Gluten, Soy, Sesame, Sulphites, Fish

Dietetics

Dietary regimen

High-Protein, Egg-Free, Dairy-Free

Calories

570 kcal

Macro nutrients

Protein: 58g, Carbohydrates: 22g, Fat: 28g, Fiber: 6g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 1600mg, Potassium: 780mg, Calcium: 70mg, Iron: 3mg, Magnesium: 80mg

Vitamins

Vitamin A: 420mcg, Vitamin C: 48mg, Vitamin B6: 1.1mg, Vitamin K: 75mcg, Niacin: 15mg

Preparation

Time Information

Preparation

15 minutes

Cooking

32 minutes

Overall

47 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Blender, Mandolin, Knife, Wooden spoon or spatula, Baking sheet, Parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

Thai, American

Geographic

to inform

Various

Aspect

Texture

Tender, Crunchy, Creamy

Flavors

Savory, Nutty, Sweet, Tangy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate within 2 hours of cooking), freezer : 2 months (freeze cooked chicken and sauce in an airtight container,best to freeze cabbage noodles separately or roast fresh,thaw in the fridge before reheating)