lime peanut butter chicken cabbage cups
sticky, limey chicken tucked into cold crunchy cabbage.
- prep
- 15 min
- cook
- 12 min
- total
- 27 min
- serves
- 4
the byte
the hot-cold-crunchy combination that makes a 20-minute dinner feel like a plan. i make the chicken while the cabbage leaves sit in ice water.
ingredients
- 1½ lb ground chicken
- 2 tbsp neutral oil
- 3 garlic cloves, grated
- 1 tbsp grated ginger
- 3 tbsp creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp chili garlic sauce
- zest and juice of 2 limes
- 1 head savoy or napa cabbage, leaves separated
- cilantro, chopped peanuts, sliced scallions
let's make it
- 01
soak the cabbage leaves in ice water while you cook — this is what makes them snap.
- 02
heat the oil in a skillet over medium-high. add the chicken and cook without stirring 3 minutes to get some browning, then break it up and cook through.
- 03
add the garlic and ginger, cook 1 minute.
- 04
stir in the peanut butter, soy sauce, honey and chili garlic sauce with 2 tbsp water until glossy and clinging to the chicken.
- 05
off the heat, add the lime zest and juice. taste — it should be bright, salty and a little sweet.
- 06
dry the cabbage leaves well, fill, and top with cilantro, peanuts and scallions.
byte notes
- — ground turkey or crumbled tofu both work.
- — add the lime off the heat so it stays fresh instead of turning dull.
- — leftover filling over rice is a better lunch than most restaurants.
watch it
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