Chicken and Cabbage Bowls (Printable)

Chicken, cabbage, and carrots in a tangy soy-sesame glaze, ready in 30 minutes with vibrant Asian-inspired flavors.

# 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
15 - Sriracha or chili crisp for serving

# How-To:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions.
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 and no pink remains.
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 if needed.
11 - Remove from heat and divide mixture into serving bowls.
12 - 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.
  • The cabbage stays just crisp enough to give you that satisfying crunch without the deep-frying.
  • You can swap proteins or toss in whatever vegetables are wilting in your crisper drawer.
  • It tastes like takeout but costs a fraction of the price and skips the grease.
02 -
  • Don't crowd the pan or the chicken will steam instead of browning, so if your skillet is small, cook the chicken in two batches.
  • Add the cabbage while it's still dry, any excess water will make the whole dish soggy and dull the sauce.
  • Taste before serving because low-sodium soy sauce varies by brand and you might need a little more to get the saltiness just right.
03 -
  • Grate the ginger on the small holes of a box grater so it melts into the dish instead of leaving fibrous bits.
  • Let the chicken sit undisturbed for a minute after adding it to the pan, that's how you get those golden, caramelized edges.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging cabbage across the counter.
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