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Thai-Inspired Chicken and Cabbage Bowls

Thai-Inspired Chicken and Cabbage Bowls

These Thai-Inspired Chicken and Cabbage Bowls showcase fresh vegetables, lean protein, and an incredible sauce, making for a delicious and filling meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Chicken Main Dishes
Cuisine Thai
Servings 3 bowls
Calories 513 kcal

Equipment

  • Large skillet
  • thick-bottomed pot

Ingredients
  

Main Ingredients

  • 1 tablespoon avocado oil
  • 1 medium-sized yellow onion chopped
  • 1 medium-sized green cabbage thinly sliced
  • 1 large carrot grated
  • 1 large red bell pepper cut into matchsticks
  • 1 pound boneless skinless chicken breasts chopped into bite sizes
  • 4 large cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • 5 stalks green onion chopped
  • sea salt to taste

Sauce Ingredients

  • 2 tablespoon sunflower seed butter or peanut butter
  • 2 tablespoon liquid aminos or soy sauce or coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon pure maple syrup optional
  • 1 teaspoon curry powder

Instructions
 

Cooking Instructions

  • Heat the avocado oil over medium-high heat in a large skillet or thick-bottomed pot. 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 and add the chopped chicken. Allow the chicken to brown for 5 to 8 minutes, stirring occasionally 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 adjust with more liquid aminos, vinegar, sea salt, black pepper, etc. to your taste.
  • Serve Thai Chicken and cabbage in large bowls, enjoy with lime wedges to drizzle fresh lime juice over everything.

Notes

You can use some purple cabbage in addition to green cabbage or a bag of coleslaw mix for pre-shredded cabbage to save time. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1bowlCalories: 513kcalCarbohydrates: 39gProtein: 57gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 128mgSodium: 883mgFiber: 15gSugar: 21g
Keyword chicken and cabbage recipes, clean eating recipes, healthy bowl recipes, healthy dinner recipes, healthy meals, low-carb recipes
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