Chicken with Cabbage and Hot Sauce

Summer is so busy, there hasn't been a lot of time for cooking. Between weekends away camping or at someone's cottage, and ball games, and festivals, and friends or family visiting, it seems like we haven't cooked anything for a long time. Truth is we probably cook just as much, but just no time for anything elaborate or new.

This dish isn't really elaborate or new either, but the smell and taste drove me to write about it. SO did it all on the fly, and it was great. I think without the hot sauce(s) it would been an everyday sort of thing but man that Sriracha (Rooster) sauce is awesome. They not only have their own FB page, but I also found a comic tribute page on The Oatmeal (a little NSFW).

Chicken and Cabbage Stirfry

So this is your basic stirfry, but there are a few things that make it super easy. Skinless boneless chicken thighs are cheaper and delicious, and a bag of pre-washed coleslaw (basically shredded cabbage and carrot) makes it happen in no time flat. Throw in some onion, any other random vegetable (green beans in our case), hot sauce, and half a can of coconut milk, and Bob's your Uncle.

Next Time: would try different veggies; more hot sauce

Me: 8/10
SO: 6/10
SSO: n/a (would not have eaten it as-is with the hot sauce)
Chicken and Cabbage Stirfry
Ingredients

For 3 people (and leftovers for lunch). Adjust accordingly.

•  8 Chicken thighs, boneless & skinless
• bag of shredded cabbage and carrot (meant for coleslaw)
• half a large onion, any kind really
• any other random vegetable, such as a large handfull of trimmed green beans
• half a can of coconut milk
• generous Sriracha (Rooster) hot sauce
• we also used garlic chili sauce, it is thicker, hotter, and very garlicky

Method

1. Fry up the sliced chicken in some grapeseed oil
2. Add chopped onion for a minute, then the cabbage and other vegetables.
3. Mix in the coconut milk and hot sauce(s), stir up and serve with rice.