Thai Chicken Cabbage Wraps with Peanut Sauce
These Thai Chicken Cabbage Wraps are loaded with marinated chicken, fresh vegetables, and smothered in a bold, homemade peanut sauce—perfect for a flavorful, healthy weeknight meal.
Equipment
- 1 Mixing bowl Medium
- 1 Skillet Large
Ingredients
Main Ingredients
- 1 lb Ground chicken fresh
- 4 teaspoon Soy sauce divided
- 2 teaspoon Corn starch
- Vegetable oil
- Sliced mushrooms
- Scallions thinly sliced
- Garlic minced
- Ginger minced
- Rice vinegar
- Sesame oil
- Peanut butter smooth
- Honey
- Red pepper flakes
- Lime juice
- Water as needed for sauce consistency
- Fresh cabbage large leaves separated
- Red pepper sliced
- Mango sliced
- Crunchy peanuts for garnish
- Cilantro for garnish
Instructions
Instructions
- In a medium bowl, mix the ground chicken with 2 teaspoons of soy sauce and corn starch. Let marinate for 10 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook chicken mixture until browned and cooked through, about 5 to 7 minutes.
- Add mushrooms, scallions, garlic, and ginger. Stir and cook until softened, 4 to 5 minutes.
- Add remaining soy sauce, rice vinegar, and sesame oil. Stir and cook for 2 more minutes. Remove from heat.
- Wash and dry cabbage leaves. Lay out on a platter.
- Mix peanut butter, honey, rice vinegar, soy sauce, red pepper flakes, lime juice, and water until smooth. Fill leaves with chicken mixture, top with red pepper and mango slices. Drizzle with peanut sauce. Garnish with peanuts and cilantro.
Notes
Store chicken mixture separately and assemble fresh for best texture. Peanut sauce keeps well in glass jars in the fridge up to 5 days.