Name: Thai Chicken and Cabbage Bowls Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 Tbsp avocado oil; 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; 1 pound boneless skinless chicken breasts, chopped into bite sizes; 4 large cloves garlic, minced; 1 Tbsp fresh ginger, peeled and grated; 5 stalks green onion, chopped; Sea salt, to taste; 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

Jump to Recipe· 4.2 from 6 reviews

If you’ve been craving a meal that bursts with vibrant flavors, satisfying textures, and wholesome ingredients, then this Thai Chicken and Cabbage Bowls Recipe is exactly what you need. Imagine tender bites of chicken mingling with crisp cabbage, sweet bell pepper, and grated carrot, all coated in a luscious, slightly spicy sauce that brings a perfect balance of savory, tangy, and a hint of sweetness. It’s a dish that feels fresh and light yet deeply comforting—perfect for lunch, dinner, or whenever you want a nourishing bowl of goodness that doesn’t skimp on flavor.

Ingredients You’ll Need

Two white bowls filled with a colorful vegetable stir-fry are shown. The dish has several layers: a base of sautéed cabbage with mixed textures of soft and slightly crunchy pieces, bright orange carrot strips, thin slices of red bell pepper, and some translucent cooked onions. Scattered over the top are green chopped scallions and small white sesame seeds that add texture. A gold spoon is partially dipped into the lower bowl. To the left, there is a small wooden bowl with green lime wedges, and on the right side, a mustard yellow cloth with frayed edges rests on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Thai Chicken and Cabbage Bowls Recipe are wonderfully simple yet essential in creating that harmony of taste and texture. Each element adds its own sparkle, from the creamy sunflower seed butter sauce to the vibrant crunch of fresh vegetables.

1 Tbsp avocado oil: A heart-healthy oil with a high smoke point, ideal for sautéing the veggies and chicken.
1 medium-sized yellow onion (chopped): Adds subtle sweetness and aroma as it softens and caramelizes.
1 medium-sized head green cabbage (thinly sliced): The star veggie providing fresh crunch and volume.
1 large carrot (grated): Gives a sweet earthiness and bright color to the bowl.
1 red bell pepper (cut into matchsticks): Adds a sweet, slightly crisp bite plus a pop of red vibrancy.
1 pound boneless skinless chicken breasts (chopped into bite sizes): Lean protein that soaks up the flavorful sauce beautifully.
4 large cloves garlic (minced): Intensifies the savory depth with its unmistakable pungency.
1 Tbsp fresh ginger (peeled and grated): Adds a warm, zesty brightness to the dish.
5 stalks green onion (chopped): Provides a fresh, mild onion flavor and a splash of green color.
Sea salt (to taste): Enhances every ingredient’s natural flavors.
2 Tbsp sunflower seed butter or peanut butter: This creates a rich, creamy base for the sauce with nutty saturation.
2 Tbsp liquid aminos:** A savory, gluten-free soy sauce alternative that gives umami depth.
1 Tbsp rice vinegar: Offers bright acidity to balance the richness and bring freshness.
1 Tbsp pure maple syrup (optional): Just a touch of sweetness to round out the tangy and savory notes.
1 tsp curry powder: A hint of complex spice that lifts the overall flavor profile without heat.

How to Make Thai Chicken and Cabbage Bowls Recipe

Step 1: Sauté the Onions

Begin by heating the avocado oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chopped onion and cook it slowly for 3 to 5 minutes until it starts to soften and release its natural sweetness. This step builds a flavorful base that sets the tone for the rest of the dish.

Step 2: Cook the Cabbage

Next, add the thinly sliced cabbage to the skillet and cover it. Let the cabbage wilt gently for 8 to 10 minutes, stirring occasionally. This process tenderizes the cabbage just enough while keeping its wonderful crunch — no one wants soggy cabbage!

Step 3: Add the Colorful Vegetables and Aromatics

Stir in the grated carrot, red bell pepper, fresh ginger, and minced garlic. These ingredients bring layers of texture and that unmistakable fragrant punch typical of Thai-inspired plates. Stir everything together so the mix starts to come alive with its colorful palette.

Step 4: Brown the Chicken

Slide the veggies to one side of the skillet and add the chopped chicken breast to the clear space. Let it cook undisturbed for a few minutes, allowing it to brown nicely, then stir to finish cooking. This method creates little pockets of caramelized chicken flavor that make the dish irresistible.

Step 5: Simmer Until Cooked Through

Cover the skillet and let the chicken cook through, stirring occasionally, usually about 8 to 15 minutes depending on your stove and pan thickness. This ensures tender juiciness without drying out the meat.

Step 6: Add the Sauce and Green Onions

Now it’s time for the magic sauce: sunflower seed butter blended with liquid aminos, rice vinegar, maple syrup, and curry powder. Stir it into the bowl’s contents until everything is luxuriously coated. Toss in the chopped green onions last for fresh bite and color.

Step 7: Adjust Seasoning and Serve

Give your Thai Chicken and Cabbage Bowls Recipe a taste test and tweak the salt, pepper, or liquid aminos if needed. When it tastes just right, it’s ready to be dished out. Serve warm, and feel free to add a wedge of lime to squeeze over for that zesty finish that wakes up your taste buds.

How to Serve Thai Chicken and Cabbage Bowls Recipe

A close-up of two white bowls filled with a colorful vegetable stir-fry resting on a white marbled surface. The dish has layers of chopped green cabbage, thin orange carrot strips, light purple cabbage pieces, and red bell pepper slices mixed evenly. The stir-fry shows a slightly glossy texture with visible sesame seeds sprinkled on top and small bright green chopped scallions scattered over the vegetables. In the background, a blurred small white bowl with lime wedges is visible. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes can truly elevate this dish. Try fresh cilantro leaves, chopped peanuts for crunch, or extra sliced green onions sprinkled on top. A wedge of lime is almost mandatory to add that final bright zing.

Side Dishes

This recipe shines on its own but pairs beautifully with steamed jasmine rice or a side of sticky rice for an authentic touch. A light cucumber salad or simple pickled veggies also offer a crisp contrast that balances the warm, savory bowl.

Creative Ways to Present

If you want to impress guests, serve this Thai Chicken and Cabbage Bowls Recipe in vibrant ceramic bowls or even halved cabbage leaves acting like edible cups. Add colorful chopsticks and small dipping bowls of extra sauce on the side to personalize each serving experience.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftovers cool to room temperature before transferring them into an airtight container. Stored in the fridge, they’ll stay good for 3 to 4 days—perfect for quick lunches or dinners later in the week.

Freezing

This dish freezes well, particularly if you separate the chicken and veggies from any rice you might serve it with. Place into freezer-safe containers or heavy-duty bags and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet or microwave until warmed through. Adding a splash of water or broth during reheating helps keep the cabbage from drying out and retains the saucy texture you love.

FAQs

Can I use other types of protein?

Absolutely! Shrimp, tofu, or even thinly sliced beef work wonderfully in this Thai Chicken and Cabbage Bowls Recipe. Just adjust cooking times accordingly to ensure they’re cooked through but still tender.

Is it possible to make this recipe gluten-free?

Yes, by using liquid aminos instead of soy sauce and confirming all other ingredients are gluten-free, this dish is naturally safe for gluten-sensitive diets.

What can I substitute for sunflower seed butter?

If you don’t have sunflower seed butter, peanut butter or almond butter make excellent substitutes that maintain the creamy, nutty sauce texture.

How spicy is this dish?

This Thai Chicken and Cabbage Bowls Recipe is mild with warm notes from curry powder but no intense heat. You can add chili flakes or fresh chili slices if you prefer a spicier kick.

Can I prepare it vegetarian or vegan?

Yes! Swap the chicken for extra-firm tofu or tempeh, and use tamari or coconut aminos for the sauce to keep it plant-based while still deliciously satisfying.

Final Thoughts

Trust me, once you make this Thai Chicken and Cabbage Bowls Recipe, it’s going to become a cherished favorite in your kitchen. It’s easy to prepare, packed with fresh ingredients, and layered with bold yet balanced flavors that truly satisfy. Whether you need a quick weeknight meal or something special to impress family and friends, this recipe hits all the right notes. So grab those ingredients and get ready to enjoy a bowl full of delicious, healthy goodness!