Chicken and Cabbage Bowls (Printable)

Chicken, cabbage, and carrots in savory soy-sesame sauce. Quick, healthy, and full of Asian-inspired flavors.

# 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 (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)

# Step-by-Step Guide:

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 components within reach of your cooking station.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until the oil shimmers and moves freely across the surface.
03 - Add the sliced onion and cook for approximately 2 minutes, stirring occasionally, until it becomes translucent and softened.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until highly fragrant, being careful not to burn them.
05 - Add the sliced chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until completely 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 of the cooking vessel.
07 - Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften while retaining a pleasant crunch.
08 - Mix the chicken and vegetables together in the pan until evenly combined throughout.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat all components evenly and cook for 1 to 2 minutes until heated through.
10 - Taste the mixture and adjust seasoning with additional soy sauce, salt, or pepper as needed to achieve desired flavor balance.
11 - Remove the pan from heat and divide the mixture evenly into serving bowls.
12 - Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup happens faster than the meal itself.
  • The cabbage stays crisp enough to feel satisfying without any deep frying or wrappers.
  • You can swap proteins or toss in whatever vegetables are hanging out in your fridge.
  • It tastes indulgent but keeps you from feeling weighed down halfway through the evening.
02 -
  • Don't crowd the pan or the chicken will steam instead of brown, and you'll lose that caramelized flavor.
  • If your cabbage releases too much water, crank the heat for a minute to cook it off before adding the sauce.
  • Taste before serving because soy sauce brands vary wildly in saltiness, and you might need to balance it with a pinch of sugar or an extra splash of vinegar.
03 -
  • Slice your chicken while it's still slightly frozen so the pieces come out thinner and more even.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it makes them nutty and fragrant instead of flat.
  • If you like heat, stir a spoonful of chili crisp directly into the sauce instead of just using it as garnish.
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