Thai Chicken and Cabbage Bowls
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
3 Servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Thai
Thai Chicken and Cabbage Bowls
Description
This recipe for Thai Chicken and Cabbage Bowls starts by sautéing chopped onion in avocado oil until softened, then adding sliced cabbage and cooking it covered until wilted. Grated carrot, red bell pepper, fresh ginger, and minced garlic join the mixture, providing multiple layers of flavor. The chicken breast pieces are browned separately before combining with the vegetables to cook through.
The sauce blends sunflower seed butter (or peanut butter), liquid aminos, rice vinegar, maple syrup, and curry powder, delivering a balance of savory, tangy, sweet, and aromatic curry flavors. After combining, the dish is stirred to coat everything evenly. Chopped green onions are added at the end for fresh, mild sharpness.
The finished bowls feature very soft vegetables contrasting with tender chicken, making a comforting and flavorful meal. This dish suits those who enjoy curry-seasoned poultry with a mix of vegetables.
Using a bag of pre-shredded coleslaw mix can save preparation time. Leftovers store well up to 5 days in the refrigerator. Cooking vegetables first or chicken first can adjust the texture of the vegetables, depending on whether softer or crunchier vegetables are preferred.
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion chopped, medium-sized
- 1 green cabbage thinly sliced, medium-sized head
- 1 carrot grated, large
- 1 red bell pepper cut into matchsticks
- 1 pound chicken breast chopped into bite sizes, boneless skinless
- 4 garlic minced, large cloves
- 1 Tbsp ginger peeled and grated, fresh
- 5 green onion chopped, stalks
- salt to taste, sea salt
For the Sauce:
- 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
Instructions
- Heat the avocado oil over medium-high heat in a large skillet (I recommend a 12-inch skillet with a deep lip) or thick-bottomed pot such as a Dutch oven. Allow the oil to heat up for a minute or two, then add the chopped onion. Sauté the onion for 3 to 5 minutes, or until it begins to soften.
- Add the chopped cabbage and cover the pot or skillet. Cook, stirring occasionally, until the cabbage has wilted, about 8 to 10 minutes.
- Stir in the grated carrot, bell pepper, ginger, and garlic.
- Scoot the vegetables off to one side of the pot (or skillet) and add the chopped chicken. Allow the chicken to brown for 5 to 8 minutes, giving it a stir or two while keeping it separate from the vegetables. After the chicken has browned, stir it into the vegetables.
- Cover the pot and continue cooking, stirring occasionally, until the chicken has cooked through, about 8 to 15 minutes.
- Add in the sauce and stir well until everything is coated with sauce. Stir in the green onions.
- Taste the meal for flavor and add more liquid aminos (or soy sauce), vinegar, sea salt (or kosher salt), black pepper, etc. to your personal taste.
- Serve Thai Chicken and cabbage in large bowls, and enjoy! I like serving the recipe with fresh lime wedges so I can drizzle a little fresh lime juice over everything. I also add a little extra liquid aminos to my bowl.
Notes
- For about 6 to 8 cups of chopped cabbage, use a medium-sized head; purple cabbage can be added for color and flavor.
- Pre-shredded coleslaw mix can be substituted to save preparation time.
- Liquid aminos can be replaced with soy sauce or coconut aminos as preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Cook chicken first for crunchier vegetables or cook vegetables first for softer texture as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1(of 3) | |
| Calories | 513kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 57g | 114% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 128mg | 43% |
| Sodium | 883mg | 37% |
| Fiber | 15g | 60% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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