Looking for a quick, nutritious, and flavor-packed meal? These Thai-Inspired Chicken and Cabbage Bowls are the perfect answer. Bursting with vibrant vegetables, tender chicken, and a creamy, spiced sauce, this dish is a wholesome take on classic Thai flavors. It’s easy to make, customizable to your taste, and ideal for weeknight dinners or meal prep.
Ingredients
For the Stir-Fry :
- 1 tablespoon avocado oil
- 1 medium-sized yellow onion, chopped
- 1 medium-sized head of green cabbage, thinly sliced
- 1 large carrot, grated
- 1 red bell pepper, cut into matchsticks
- 1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces
- 4 large cloves of garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 5 stalks green onion, chopped
- Sea salt, to taste
For the Sauce :
- 2 tablespoons sunflower seed butter or peanut butter
- 2 tablespoons liquid aminos
- 1 tablespoon rice vinegar
- 1 tablespoon pure maple syrup (optional)
- 1 teaspoon curry powder
Instructions
- Prepare the Sauce: In a small bowl, whisk together the sunflower seed butter (or peanut butter), liquid aminos, rice vinegar, maple syrup (if using), and curry powder. Set aside.
- Sauté Vegetables: Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chopped yellow onion and cook until softened, about 2–3 minutes.
- Cook Chicken: Add the chicken pieces to the skillet and season with a pinch of sea salt. Stir-fry until fully cooked and slightly golden, about 6–7 minutes.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking until fragrant, about 1–2 minutes.
- Combine Vegetables: Add the cabbage, grated carrot, and red bell pepper to the skillet. Stir-fry until the vegetables are tender but still crisp, about 5–6 minutes.
- Incorporate Sauce: Pour the prepared sauce over the stir-fry and toss until everything is evenly coated. Cook for an additional 2–3 minutes to let the flavors meld together.
- Finish with Green Onions: Sprinkle the chopped green onions on top before serving.
- Serve: Enjoy your Thai-Inspired Chicken and Cabbage Bowls as is, or pair them with steamed rice, quinoa, or cauliflower rice for a complete meal.
Conclusion
These Thai-Inspired Chicken and Cabbage Bowls offer a delicious fusion of textures and flavors, combining tender chicken, crunchy vegetables, and a creamy, tangy sauce. Perfectly balanced and easy to customize, this dish brings a burst of Thai-inspired freshness to your table. Whether you’re cooking for the family or meal-prepping for the week, this recipe is a surefire winner.
Thai-Inspired Chicken and Cabbage Bowls: A Flavorful and Healthy Delight
Thai-Inspired Chicken and Cabbage Bowls combinetender chicken, crunchy cabbage, and a creamy, spiced sauce for a flavorful andhealthy meal. This quick stir-fry is packed with vegetables and perfect forweeknight dinners or meal prep.
Ingredients
For the Stir-Fry :
- 1 tablespoon avocado oil
- 1 medium-sized yellow onion chopped
- 1 medium-sized head of green cabbage thinly sliced
- 1 large carrot grated
- 1 red bell pepper cut into matchsticks
- 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces
- 4 large cloves of garlic minced
- 1 tablespoon fresh ginger peeled and grated
- 5 stalks green onion chopped
- Sea salt to taste
For the Sauce :
- 2 tablespoons sunflower seed butter or peanut butter
- 2 tablespoons liquid aminos
- 1 tablespoon rice vinegar
- 1 tablespoon pure maple syrup optional
- 1 teaspoon curry powder
Instructions
- Prepare the Sauce: In a small bowl, whisk together the sunflower seed butter (or peanut butter), liquid aminos, rice vinegar, maple syrup (if using), and curry powder. Set aside.
- Sauté Vegetables: Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chopped yellow onion and cook until softened, about 2–3 minutes.
- Cook Chicken: Add the chicken pieces to the skillet and season with a pinch of sea salt. Stir-fry until fully cooked and slightly golden, about 6–7 minutes.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking until fragrant, about 1–2 minutes.
- Combine Vegetables: Add the cabbage, grated carrot, and red bell pepper to the skillet. Stir-fry until the vegetables are tender but still crisp, about 5–6 minutes.
- Incorporate Sauce: Pour the prepared sauce over the stir-fry and toss until everything is evenly coated. Cook for an additional 2–3 minutes to let the flavors meld together.
- Finish with Green Onions: Sprinkle the chopped green onions on top before serving.
- Serve: Enjoy your Thai-Inspired Chicken and Cabbage Bowls as is, or pair them with steamed rice, quinoa, or cauliflower rice for a complete meal.