Thai Chicken in Cabbage Leaves

Thai Chicken in Cabbage Leaves Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The ground chicken filling has seasonings similar to those in larb, a popular Thai appetizer. Add sticky rice and sautéed fresh snow peas with chopped red bell pepper to complete the meal. Squeeze a lime wedge over the chicken for extra zip.


4 servings (serving size: 4 stuffed leaves)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Caloriesfromfat 4 %
Fat 0.6 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 26.7 g
Carbohydrate 8.5 g
Fiber 2.4 g
Cholesterol 66 mg
Iron 0.2 mg
Sodium 557 mg
Calcium 77 mg


1 cup water
3/4 cup vertically sliced red onion
1 pound ground chicken breast
3 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
3 tablespoons fresh lime juice
4 teaspoons Thai fish sauce
1/4 to 1/2 teaspoon crushed red pepper
16 napa (Chinese) cabbage leaves (about 1 head)
Lime wedges (optional)


1. Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.

2. Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.

Alyson Haynes,

Cooking Light

August 2008
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