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Thai Chicken and Cabbage Bowls
4.7 from 117 votes

Thai Chicken and Cabbage Bowls

Thai Chicken and Cabbage Bowls combine sautéed onion, cabbage, carrot, and bell pepper with browned bite-sized chicken pieces and a sauce made from sunflower seed butter, liquid aminos, rice vinegar, maple syrup, and curry powder. The cooked vegetables become soft and aromatic, their natural sweetness melding with savory and mildly spicy notes from the sauce. Green onions finish the dish, adding fresh bite.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 3 Servings
Calories: 513 kcal
Course: Main Course
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. Add the chopped cabbage and cover the pot or skillet. Cook, stirring occasionally, until the cabbage has wilted, about 8 to 10 minutes. 
  3. Stir in the grated carrot, bell pepper, ginger, and garlic.
  4. 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.
  5. Cover the pot and continue cooking, stirring occasionally, until the chicken has cooked through, about 8 to 15 minutes.
  6. Add in the sauce and stir well until everything is coated with sauce. Stir in the green onions.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 3 Servings

Amount Per Serving

Calories 513

% 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.