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Teriyaki Chicken and Cabbage Bowls

This Teriyaki Chicken and Cabbage Bowl is a vibrant and wholesome meal bursting with flavor!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 Tbsp avocado oil
  • 1 medium-sized yellow onion chopped
  • 6 to 8 cups green cabbage thinly sliced
  • 1 large carrot grated
  • 1 red bell pepper cut into matchsticks
  • 1.5 lbs boneless skinless chicken breasts chopped into bite-sized pieces
  • 5 stalks green onion chopped
  • 1 pinch sea salt to taste
  • 5 Tbs liquid aminos or soy sauce
  • 1 Tbsp avocado oil
  • 2 Tbs rice vinegar
  • 2 Tbs pure maple syrup or honey
  • 4 large cloves garlic minced
  • 1 Tbsp fresh ginger peeled and grated
  • 1 Tbsp tapioca flour or cornstarch

Instructions

  • Start by chopping the yellow onion, slicing the green cabbage, grating the carrot, and cutting the red bell pepper into matchsticks. Also, chop the green onion and set it aside for garnish.
  • In a small bowl, whisk together 5 tablespoons of liquid aminos (or soy sauce), 2 tablespoons of rice vinegar, 2 tablespoons of pure maple syrup (or honey), minced garlic, grated ginger, and 1 tablespoon of tapioca flour (or cornstarch). This will be your sticky, sweet teriyaki sauce.
  • In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the chopped chicken breasts and sprinkle with a pinch of sea salt. Cook for about 5 to 7 minutes, stirring frequently, until the chicken is golden brown and cooked through.
  • Once the chicken is cooked, add the chopped onion, sliced cabbage, grated carrot, and red bell pepper to the skillet. Stir well to combine and cook for another 5 minutes, allowing the vegetables to soften slightly yet retain their crunch.
  • Pour the teriyaki sauce over the chicken and vegetables in the skillet. Toss everything together to ensure the sauce evenly coats all ingredients. Cook for an additional 2 to 3 minutes, allowing the sauce to thicken and become sticky.
  • Remove the skillet from heat and garnish with chopped green onions. Serve your Teriyaki Chicken and Cabbage Bowls hot, either on their own or over a bed of rice or quinoa for a heartier meal.

Equipment

  • Large skillet or wok
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Spatula or wooden spoon

Notes

  • For deeper flavor, marinate the chicken in the teriyaki sauce a few hours or overnight.
  • Chop all your vegetables in advance and store them in airtight containers.
  • Add a splash of water when reheating to keep everything moist.