Chicken and Cabbage Bowls (Printable Version)

Tender chicken with cabbage and carrots in a savory soy-sesame glaze, ready in just 30 minutes.

# What You 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 (about 1 small head)
07 - 1 cup shredded carrots (about 2 medium carrots)
08 - 2 green onions, sliced on a diagonal

→ 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)

# How to Make It:

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

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup takes less time than the meal itself.
  • You get all the crunch and tang of an egg roll without the frying or folding.
  • The cabbage stays crisp enough to give you that satisfying bite every time.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Slice the chicken as thin as possible so it cooks evenly and quickly—thick pieces will still be raw when the vegetables are overdone.
  • Don't crowd the pan or everything will steam instead of sear, which means you lose that crispy, caramelized flavor.
  • Taste the sauce before adding it to the pan, especially if you're using regular soy sauce instead of low-sodium.
03 -
  • Use a wok if you have one—the high sides make tossing everything together so much easier without spilling.
  • Grate the ginger on a microplane instead of mincing it by hand for a finer texture that melts into the sauce.
  • Let the pan get really hot before you add the chicken so it sears instead of steams, which gives you better flavor and texture.
Return