Chicken and Cabbage Bowls (Printable Version)

Tender chicken, crisp cabbage, and carrots tossed in a tangy soy-sesame glaze with aromatic ginger and garlic.

# 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
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)

# 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 of your cooking station.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until the surface shimmers and ripples.
03 - Add the sliced onion and cook for approximately 2 minutes, stirring occasionally, until translucent. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
04 - Add the sliced chicken to the pan, season lightly with salt and pepper, and cook for 5 to 7 minutes while stirring occasionally until cooked through with no pink remaining.
05 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side. Cook for 3 to 4 minutes, tossing occasionally, until vegetables begin to soften while retaining some crunch.
06 - Mix chicken and vegetables together in the pan until evenly combined. 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.
07 - Taste the mixture and adjust seasoning with additional soy sauce, salt, or pepper as needed to achieve desired flavor balance.
08 - Remove from heat and divide the 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 -
  • It delivers all the flavor of your favorite egg roll without any deep frying or folding.
  • Dinner is on the table in thirty minutes flat, even on your most chaotic evenings.
  • The cabbage stays just crisp enough to give every bite a satisfying crunch.
  • You can swap the protein or toss in whatever vegetables are wilting in your crisper drawer.
02 -
  • Don't crowd the pan or the chicken will steam instead of brown, and you'll lose that savory, caramelized flavor.
  • Grate the ginger on the finest side of your grater so it melts into the sauce instead of leaving fibrous bits.
  • Add the sesame oil at the end, not the beginning—it burns easily and loses its nutty magic if you cook it too long.
03 -
  • Use a wok if you have one—the high sides and sloped shape make tossing everything together so much easier.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, and the nutty aroma will blow your mind.
  • If your cabbage is wet from washing, spin it dry or pat it with a towel so it sears instead of steams.
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