Print

Thai Chicken and Cabbage Bowls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

Delicious and healthy Thai Chicken and Cabbage Bowls featuring tender chicken, vibrant vegetables, and a savory peanut-based sauce, all sautéed to perfection in just 50 minutes. This easy one-pan meal combines fresh flavors with a satisfying texture, perfect for a wholesome family dinner.

Ingredients

Main 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

Sauce Ingredients

  • 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

  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 the onion for 3 to 5 minutes, stirring occasionally, until it starts to soften.
  2. Add and Cook Cabbage: Add the thinly sliced cabbage to the skillet, then cover. Cook, stirring occasionally, for about 8 to 10 minutes, until the cabbage wilts down.
  3. Add Vegetables: Stir in the grated carrot, red bell pepper cut into matchsticks, fresh ginger, and minced garlic, combining everything evenly.
  4. Brown the Chicken: Push the vegetables to one side of the pan and add the bite-sized chicken pieces to the cleared side. Let the chicken brown undisturbed for 5 to 8 minutes, stirring occasionally to promote even browning while keeping it separate from the vegetables. Once browned, stir the chicken into the vegetables.
  5. Cook Through Chicken: Cover the skillet and continue cooking, stirring occasionally, until the chicken is fully cooked, which should take about 8 to 15 more minutes.
  6. Add Sauce and Green Onions: Mix in the sunflower seed or peanut butter, liquid aminos, rice vinegar, maple syrup (if using), and curry powder. Stir well so everything is evenly coated with the sauce. Add in the chopped green onions and mix.
  7. Adjust Seasoning: Taste the dish and adjust the flavors by adding more liquid aminos or soy sauce, vinegar, sea salt or kosher salt, and black pepper according to your preference.
  8. Serve: Serve the Thai Chicken and Cabbage mixture in large bowls. Optionally, garnish with fresh lime wedges to squeeze over the top and add extra liquid aminos if desired. Enjoy your flavorful meal!

Notes

  • You can substitute sunflower seed butter with peanut butter or almond butter based on preference or allergies.
  • If you prefer a spicier dish, add a pinch of red chili flakes or fresh chopped chili.
  • This recipe works well with other protein options such as tofu or shrimp for variation.
  • Using liquid aminos keeps the dish gluten-free; soy sauce can be used if preferred but check for gluten content.
  • Leftovers store well in the refrigerator for up to 3 days and reheat quickly on the stovetop.
  • For extra crunch, add crushed peanuts or toasted sesame seeds as garnish.

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