Thai Chicken Skillet

It’s a great weekend to be lazy.

Honestly, most weekends are a great weekend to be lazy, but after a grueling week at work it’s nice to just lounge around and not do anything.

I have zero plans to get out of my cozy clothes. No plans to even leave the house. I’ll be here, doing nothing, for the time being. I don’t know about you, but I’m perfectly content with that.

We have to spend the weekend in a loaner apartment while ours is getting partially renovated. Thankfully, this apartment is fully furnished, but what I wouldn’t give to be on my own couch right now. We’ll be able to return to our humble abode sometime tomorrow. That means no meal prepping or cooking for me this weekend. Luckily, I have an abundance of backlogged recipes I can blog about.

This being one of them.

I made this quick, one-pan skillet meal last weekend to take as my lunches for work. It worked perfectly reheated the next day with a tub full of toppings to mix in. I love the combination of slighty sweet, slighty sour, and extra spicy. That’s the best part of Thai food, the endless flavor combinations. Thai cuisine really knows how to work with every tastebud your mouth has to give.

I used cauliflower rice for this dish, but you could easily use some pre-cooked white, basmati or brown rice. Even though I’m on an extremely lazy form of the keto diet (I did eat pizza for breakfast this morning) I still like to make some solid keto dishes for the week…or at least incorporate less carbs. Cauliflower rice works well for me, so anytime I can sub it in for the real stuff, I do.

I love topping this dish with fresh sliced English cucumber, cilantro and mint. It really gave it that extra oomph to make it into a fresh, wonderful meal. Mint can be too much to bear for some people, but as long as you have the fresh cucumber and cilantro you’ll get the same sensation.

Enjoy!

Step-By-Step Instructions

Heat oil in a large skillet over medium-high heat. Season chicken with cardamom, coriander, salt and pepper. Cook chicken in hot oil until browned and cooked through, about 4-5 minutes. Remove chicken from skillet to a plate. Add green onion to skillet (and extra oil, if needed).

Stir fry for a few seconds and then add cabbage and frozen cauliflower rice. Pour in pineapple juice, lime juice, fish sauce and Sriracha and stir. Let mixture cook for 7-8 minutes or until cabbage is soft and rice is heated through.

Stir chicken back into skillet and cook for another 3-4 minutes.

Serve each dish with fresh cilantro, mint, and cucumber slices.