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Easy Spring dinner…thai chicken curry

It is that crazy time of year when even though the days are longer with daylight savings, they actually seem shorter with sports, after school clubs, and, well, the kids just wanting to play outside all day. Dinner time creeps up way too quickly!!

One of my easy go-to dinners usually consist of some chicken breast (hopefully, I’ve cut it up ahead of time, so I’m not overwhelmed by the thought of cutting up chicken at 6:00 at night) and some type of veggie. I love whole foods pre-cut cabbage because it’s so filling and it soaks up flavor quickly. 

Anyway, here is a picture of what was my favorite pre-cut cabbage. Sorry, clearly the picture was an afterthought, but thought it was better than nothing (now I’m not so sure…)

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Updated 3/27: quick iPhone picture from today of the cabbage…photo (16)

One of my favorite quick and easy meals is warm buffalo chicken slaw. If the chicken is cut ahead of time, I can have that meal made in less than 10 minutes. Tonight, I was craving a Thai flavor. It’s so rare that I make a total random guess on a meal and it turns out well, but I think this is one of them! I will be adding this one to my new rotation for sure. Oh and 4 out of 4 in our family loved it! YES, a win!!

I tried to limit the ingredients to keep it as simple as possible. You could easily add cilantro, ginger, coconut milk etc. but again for simplicity sake, this is what I came up with:


Easy Thai Chicken Slaw
Serves 4
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  1. 1.5 chicken breasts, cut into bite sized pieces
  2. 1 head of cabbage, sliced (Whole Foods and Trader Joe's has pre-cut bags)
  3. 2-3 tbsp toasted sesame oil
  4. 3-4 garlic cloves, pressed or minced (or you could use powder if time is really tight)
  5. 1 tsp turmeric powder
  6. 2 tsp curry powder
  7. 1 tsp coriander powder
  8. 1 - 1. 5 tsp sea salt
  1. Cut your chicken into bite sized pieces.
  2. Cut your cabbage if it's not pre-cut.
  3. Heat up your large pan on medium high heat and pour about 2 tbsp of toasted sesame oil.
  4. Add your minced garlic and let it start to get brown. After about 2-3 minutes, add your chicken and continue to turn it while it's cooking so it can start to get a little brown on all sides.
  5. After about 5 minutes, add the cabbage and stir until it starts to soften. Add 1 more tbsp of sesame oil at this point if the cabbage seems dry at all.
  6. Then turn the stove down to low and add your spices.
  1. SALT- I used 1 1/2 tsp of salt but my hubby thought it might be a little much. Test it with 1 tsp and you can always add more if you'd like.
  2. Again, feel free to play around and add a can of coconut milk, roasted cashews, cilantro, ginger, or whatever you would like.
  3. You could also use a rotisserie chicken if time is really short.
Stir It Up!

  • Sarah - Good quick recipe. I actually used one of those bowls of TJ’s “healthy veggies” vs the cabbage and it turned out very well. I also had a bit of leftover coconut milk that I tossed in at the end.ReplyCancel

    • landriav - Thanks! Love your additions Sarah!!ReplyCancel

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