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Thai Chicken and Cabbage Bowls Recipe

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4.2 from 32 reviews

This vibrant Thai Chicken and Cabbage Bowl features tender chunks of chicken breast sautéed with a colorful mix of fresh vegetables including cabbage, carrot, and bell pepper. Infused with a flavorful sauce made from sunflower seed butter, liquid aminos, rice vinegar, and curry powder, this one-pan dish offers a delicious blend of savory, tangy, and subtly sweet flavors. Easy to prepare in under an hour, it’s a wholesome, nutrient-packed meal perfect for lunch or dinner.

  • Total Time: 50 minutes
  • Yield: 3 servings

Ingredients

Vegetables

  • 1 medium-sized yellow onion, chopped
  • 1 medium-sized head green cabbage, thinly sliced
  • 1 large carrot, grated
  • 1 red bell pepper, cut into matchsticks
  • 5 stalks green onion, chopped
  • 4 large cloves garlic, minced
  • 1 Tbsp fresh ginger, peeled and grated

Protein

  • 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces

Pantry & Sauces

  • 1 Tbsp avocado oil
  • 2 Tbsp sunflower seed butter or peanut butter
  • 2 Tbsp liquid aminos
  • 1 Tbsp rice vinegar
  • 1 Tbsp pure maple syrup (optional)
  • 1 tsp curry powder
  • Sea salt, to taste

Instructions

  1. Heat oil and sauté onion: Heat the avocado oil over medium-high heat in a large skillet or thick-bottomed pot. Allow the oil to warm for 1-2 minutes, then add the chopped onion. Sauté for 3 to 5 minutes until the onion softens and becomes translucent.
  2. Cook the cabbage: Add the thinly sliced cabbage to the skillet and cover with a lid. Cook for 8 to 10 minutes, stirring occasionally, until the cabbage wilts and reduces in volume.
  3. Add remaining vegetables: Stir in the grated carrot, red bell pepper strips, fresh ginger, and minced garlic, mixing well to combine all vegetables.
  4. Brown the chicken: Push the vegetables to one side of the skillet. Add the chopped chicken pieces to the empty side and cook for 5 to 8 minutes, allowing the chicken to brown nicely. Stir occasionally but keep chicken and vegetables slightly separated.
  5. Finish cooking chicken with vegetables: Once browned, mix the chicken into the vegetables. Cover the skillet and cook, stirring occasionally, for 8 to 15 minutes until the chicken is fully cooked through and tender.
  6. Add sauce and green onions: Stir in the sunflower seed butter (or peanut butter), liquid aminos, rice vinegar, maple syrup (if using), and curry powder. Mix well to coat all ingredients evenly. Then fold in the chopped green onions.
  7. Adjust seasoning: Taste and adjust with additional liquid aminos, vinegar, sea salt, or black pepper according to your preference.
  8. Serve: Spoon the Thai Chicken and Cabbage mixture into large bowls. Optionally, serve with fresh lime wedges to drizzle over the dish for an extra burst of citrus flavor and enjoy!

Notes

  • For a nut-free version, use sunflower seed butter instead of peanut butter.
  • Liquid aminos can be substituted with low-sodium soy sauce if preferred.
  • Thinly slicing the cabbage helps it cook evenly and quickly.
  • Use a deep skillet or Dutch oven for best results when cooking and stirring.
  • Fresh lime wedges add a nice acidity that balances the rich sauce.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/thai-chicken-and-cabbage-bowls-recipe/