A few days ago, we found ourselves with a cabbage, and we harkened back to when we made Sweet Pork and Beans Cabbage Tacos at the beginning of the pandemic for this dinner idea. For that meal, we used cabbage as a sort of taco shell, and filled it with deliciousness. For this meal, we did the same…but with a very different filling.
This filling involved chicken kebabs with an Asian marinade. We grilled those and then served them over a base layer of white rice before topping with diced water chestnuts, sliced red onions, and crushed peanuts. The flavour and texture combination was quite tasty…and the entire meal was balanced and nutritious!
While we didn’t use anything to make our “tacos” saucy, you may want to consider a Thai Peanut Sauce or something like that if you prefer your rice and chicken to be more coated than our rendition.
Time: 25 Minutes (+1-2 hours of marination time)
Ingredients:
- Chicken Breast
- Sriracha
- Honey
- Soy Sauce
- Sesame Oil
- Cabbage
- Peanuts (as long as allergies allow)
- Onion
- Water Chestnuts
- Rice (we used 1/2 cup dry for 6 tacos)
Method:
- A few hours before you plan to cook, cut your chicken into cubes, and place in a zip top bag. Drizzle in your sesame oil, soy sauce, honey, and sriracha to make a marinade. Squish everything together, and then remove the air from your bag, and seal. Let sit in the fridge for 1-2 hours.
- Add add a little oil to a saucepan, and heat. Pour in your rice, and coat lightly with the oil. When your rice turns opaque, add in water (twice the volume as your dry rice). Turn the heat to low, and let cook until all water is absorbed.
- Bring a large pot of water to a boil.
- As your water heats, skewer your chicken onto kebabs, and heat your grill.
- When your water is hot, place your cabbage in, and “roll it around” to soften the outer layers. Then, pull the cabbage out of the water with tongs/spatulas, and place on a cutting board. Peel outer leaves off, and set them aside. Then, place back in the water, and let the next layer of leaves soften.
- Put your chicken kebabs on the grill, and cook until your chicken hits an internal cooked temperature of 165 degrees F.
- As your chicken and cabbage are cooking, thinly slice your onion, and dice your water chestnuts.
- Add some peanuts to a zip top bag, and crush them with the flat side of a meat tenderizer.
- When your cabbage, rice, and chicken are ready, it’s time to build!
- Scoop some rice into your cabbage leaves.
- Place your chicken cubes atop your rice
- Add your sliced onions and water chestnuts.
- Sprinkle your crushed peanuts over everything
- Squirt some Sriracha (or Sriracha infused Mayonnaise) over everything.
- Plate, Devour, and Enjoy!
