Chicken and Cabbage Rice Bowls
Chicken and Cabbage Rice Bowls
Ingredients
For the Chicken and Cabbage
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 head green cabbage, thinly sliced
- 3 garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon Sriracha, optional, for heat
- 2 tablespoons water
For Serving
- 1 1/2 cups uncooked white rice
- 2 1/4 cups water, for cooking rice
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min
- 2
While the rice cooks, prepare the chicken. In a medium bowl, toss the cut chicken thighs with 1 tablespoon of cornstarch until evenly coated.
⏱️ 5 min
- 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), and 2 tablespoons of water until well combined. Set aside.
⏱️ 3 min
- 4
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken in a single layer and cook for 4-6 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
⏱️ 6 min
- 5
Add the thinly sliced cabbage to the same skillet. Cook for 3-5 minutes, stirring frequently, until the cabbage begins to soften. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 5 min
- 6
Return the cooked chicken to the skillet with the cabbage mixture. Pour the prepared sauce over everything. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce thickens and coats the chicken and cabbage.
⏱️ 3 min
- 7
Divide the cooked rice among four serving bowls. Top each bowl generously with the chicken and cabbage mixture. Garnish with sliced green onions and toasted sesame seeds before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Cabbage Rice Bowls
Ingredients
For the Chicken and Cabbage
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 head green cabbage, thinly sliced
- 3 garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon Sriracha, optional, for heat
- 2 tablespoons water
For Serving
- 1 1/2 cups uncooked white rice
- 2 1/4 cups water, for cooking rice
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min - 2
While the rice cooks, prepare the chicken. In a medium bowl, toss the cut chicken thighs with 1 tablespoon of cornstarch until evenly coated.
⏱️ 5 min - 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), and 2 tablespoons of water until well combined. Set aside.
⏱️ 3 min - 4
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken in a single layer and cook for 4-6 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
⏱️ 6 min - 5
Add the thinly sliced cabbage to the same skillet. Cook for 3-5 minutes, stirring frequently, until the cabbage begins to soften. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 5 min - 6
Return the cooked chicken to the skillet with the cabbage mixture. Pour the prepared sauce over everything. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce thickens and coats the chicken and cabbage.
⏱️ 3 min - 7
Divide the cooked rice among four serving bowls. Top each bowl generously with the chicken and cabbage mixture. Garnish with sliced green onions and toasted sesame seeds before serving.
⏱️ 3 min