This is by far my favorite type of lunch. A lot of protein in a flavorful, spicy preparation, with some veggies to make things more interesting. The inspiration came from this post by Lydia, hostess of The Perfect Pantry. I substituted ground chicken for beef, almonds for peanuts, but the basic idea was unchanged. Of course you can take this simple method in countless directions, adding green beans, sautéed corn kernels if you’d like a bit more carbs, sautéed spinach, chickpeas, use cashew butter, sprinkle toasted cashews at the end. I adore this type of recipe!
STIR-FRIED CHICKEN AND CABBAGE IN SPICY ALMOND SAUCE
(modified from The Perfect Pantry)
3 Tbsp almond butter
3 Tbsp coconut aminos (or soy sauce)
1 Tbsp agave nectar
1 tsp rice vinegar
1 tsp Sriracha sauce, or more to taste
1 tablespoon coconut oil
1 lb ground chicken
1 shallot, thinly sliced
12 oz shredded cabbage
1/4 cup slivered almonds, lightly toasted
salt and pepper to taste
In a glass measuring cup or small bowl, beat together the almond butter, coconut aminos, agave, rice vinegar and Sriracha until the mixture is smooth. If too thick, loosen it a bit with water. In a large skillet or wok, heat the coconut oil (or another fat of your choice), then saute the shallots until translucent, add the ground chicken and cook until golden. Season lightly with salt and pepper.
Pour in the almond butter mixture, and stir to combine with the meat. Add the shredded cabbage and slivered almonds, and cook for 30 seconds or until the cabbage wilts slightly, but does not soften completely.
Serve with additional Sriracha sauce.
to print the recipe, click here
Comments: Stir-fries using ground meat are not eye-candy, I admit it. But this concoction is so flavorful, I hope you’ll overcome its looks and give it a try. The picture above was from my third day in a row enjoying it for lunch with leftover roasted butternut squash. Instead of more Sriracha sauce I drizzled Gochujang all over it. Wonderful things happen when Sriracha meets Gochujang. Clearly, it’s a Batman and Robin thing.
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7 thoughts on “STIR-FRIED CHICKEN AND CABBAGE WITH SPICY ALMOND SAUCE”
Sally: this will be a fabulous addition to my repertoire! I have had a rather difficult year but know how important eating good food regularly is: I have to admit tho’ to 3-4 stirfries a week at the moment as they are so fast and tasty if I am alone and full of vegetables ! But of course I basically cook Asian stirfries and soy and fish sauce, hoi sin, oyster sauce, mirin, garlic and ginger erc are grabbed from the pantry almost every day! What a joy to find a more i’national way to make a ‘stirfry’!! Must visit ‘The Perfect Pantry’ also . . . thanks a million . . .
Definitely go visit her site, she’s a veteran blogger, be prepared to stay there for a while. I’ve been reading her site for many years, before I had my own blog…
Stir-fries are by far the most friendly meals for busy people.
Great change up with the almonds instead of peanuts for a stir fry.
I really LOVE the taste of almond butter – cashew butter too, but that stuff is expensive around here. In the end, peanut butter is my last choice these days. Snobbish? Who, me? 😉
Oh crazy expensive but they are great alternatives for treats. 🙂
I love the sauce!!! And I have both sriracha and gojuchong (did I spell it right??) in my fridge…so much it experiment with 😀😀😀
And likewise, I NEVER EVER choose peanut butter, always almond butter…after all, peanuts are not actually nuts, I prefer my nuts to be real nuts!!!
How did I miss this? I love stir fries, and this looks totally delicious.