Chicken and Cabbage Bowls (Printable Version)

Tender chicken and crisp vegetables in a savory soy-sesame glaze, ready in 30 minutes for a quick weeknight dinner.

# What You'll Need:

→ Protein & Aromatics

01 - 1 pound boneless, skinless chicken breasts, thinly sliced or diced
02 - 2 tablespoons neutral oil (vegetable or canola)
03 - 1 medium yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon grated fresh ginger

→ Vegetables

06 - 4 cups shredded green cabbage
07 - 1 cup shredded carrots
08 - 2 green onions, sliced diagonally

→ Sauce & Seasonings

09 - 3 tablespoons low-sodium soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon granulated sugar or honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1 teaspoon toasted sesame seeds, optional
15 - Sriracha or chili crisp for serving, optional

# Directions:

01 - Thinly slice chicken, shred cabbage and carrots, mince garlic and ginger, slice onion, and chop green onions. Arrange all prepared ingredients within reach.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add sliced onion and cook for 2 minutes, stirring occasionally, until translucent. Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant.
04 - Add chicken, season lightly with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until cooked through with no pink remaining.
05 - Push chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side. Cook for 3-4 minutes, tossing occasionally, until vegetables begin to soften but retain some crunch.
06 - Mix chicken and vegetables together until evenly combined. Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1-2 minutes until heated through.
07 - Taste and adjust seasoning with extra soy sauce, salt, or pepper as needed. Remove from heat and divide mixture into serving bowls.
08 - Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like takeout but leaves you feeling light instead of sluggish.
  • Everything cooks in one pan, so cleanup is done before you sit down to eat.
  • You can swap the protein or vegetables based on whatever needs using up.
  • The crunch of cabbage against tender chicken is wildly satisfying.
02 -
  • Don't crowd the pan or the chicken will steam instead of brown, which means no caramelization and less flavor.
  • Taste the sauce before adding it all at once, some soy sauces are saltier than others and you can always add more but you can't take it back.
  • Keep the vegetables moving in the pan so they soften evenly without turning limp or burning on one side.
03 -
  • Freeze ginger root and grate it straight from the freezer, it's easier to handle and you always have it ready.
  • Use kitchen shears to slice the green onions right over the bowl, it's faster and you won't dirty a cutting board.
  • If you want extra sauce, double the soy mixture and drizzle the extra over rice or save it for dipping.
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