Teriyaki Chicken and Cabbage Bowls
Bright, savory, and wildly simple, these Teriyaki Chicken and Cabbage Bowls are the kind of weeknight dinner that feels special without a long shopping list or a lot of fuss. Tender bite-sized chicken, crisp-tender cabbage, a handful of colorful veggies, and a glossy, slightly sweet teriyaki-style sauce come together in one skillet and finish with a sprinkle of green onion. Serve over rice, noodles, or enjoy as-is for a lighter meal.
Why you’ll love this recipe
This Teriyaki Chicken and Cabbage Bowls recipe is fast, flexible, and pantry-friendly. It uses simple ingredients and one main cooking vessel, so cleanup is quick. The sauce is a balanced blend of salty and sweet with fresh garlic and ginger for warmth. The cabbage softens but keeps a slight crunch, providing texture that pairs perfectly with the tender chicken pieces. This dish also scales well for meal prep and reheats beautifully.
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 1/2 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****
*Thinly sliced cabbage cooks quickly and blends well with the sauce. 6 to 8 cups allows you to adjust based on how cabbage-forward you want the bowls to be.
**Trim any excess fat and cut chicken into even, bite-sized pieces so it cooks uniformly.
***Use liquid aminos or soy sauce according to taste and availability.
****Tapioca flour or cornstarch is used to thicken the sauce; either one works.
Prep tips
- Chop the onion and green onions first so you can add them easily while cooking.
- Slice the cabbage thinly and grate the carrot; smaller pieces meld into the dish more smoothly.
- Measure the sauce ingredients into one small bowl so you can add them quickly once the chicken is cooked.
- Pat the chicken dry before cutting so it browns better.
Step-by-step instructions
- Heat 1 Tbsp avocado oil in a large skillet over medium-high heat until shimmering.
- Add the chopped onion and cook, stirring occasionally, for 2 to 3 minutes until it begins to soften and become translucent.
- Add the chopped chicken breasts to the skillet. Cook the chicken, stirring and turning the pieces frequently, until they are browned on the outside and cooked through, about 6 to 8 minutes depending on piece size.
- Once the chicken is nearly cooked, push the chicken and onion to one side of the skillet and add the remaining 1 Tbsp avocado oil to the empty space. Add the grated carrot and red bell pepper matchsticks. Sauté for 2 minutes to slightly soften.
- Add the thinly sliced green cabbage to the skillet. Season with a pinch of sea salt and stir to combine with the chicken and vegetables. Sauté until the cabbage is wilted but still slightly crisp, about 3 to 4 minutes.
- While the cabbage cooks, whisk together in a small bowl: 5 Tbs liquid aminos or soy sauce, 2 Tbs rice vinegar, 2 Tbs pure maple syrup or honey, the minced garlic, the grated ginger, and 1 Tbsp tapioca flour or cornstarch. Whisk until the tapioca flour or cornstarch is fully dissolved and the mixture is smooth.
- Pour the sauce mixture over the chicken and vegetables in the skillet. Stir constantly for 1 to 2 minutes while the sauce heats; it will thicken and become glossy as it bubbles. Ensure the sauce coats all the chicken and vegetables evenly.
- Taste and adjust seasoning with the pinch of sea salt if needed. Remember that liquid aminos or soy sauce brings a lot of saltiness, so add extra salt sparingly.
- Turn off the heat and stir in 5 stalks of chopped green onion. Let the skillet sit for one minute so flavors meld.
- Serve the Teriyaki Chicken and Cabbage Bowls immediately over cooked rice, noodles, or enjoy the mixture on its own. Garnish additional green onion if desired.
Serving suggestions
- Serve over steamed white rice, brown rice, or cauliflower rice for a lower-carb option.
- Tuck the warm teriyaki chicken and cabbage into lettuce wraps for a handheld version.
- Add a toasted sesame seed sprinkle or a drizzle of sesame oil for a toasty finish.
- Top with a squeeze of fresh lime or a handful of cilantro for brightness.
Make-ahead and storage
Allow leftovers to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much. This Teriyaki Chicken and Cabbage Bowls dish also freezes well for up to 2 months—thaw in the fridge overnight before reheating.
Variations and swaps
- Protein swap: Use diced firm tofu, shrimp, or thinly sliced beef in place of chicken if you prefer.
- Veggie boost: Stir in snap peas, sliced mushrooms, or baby corn for more variety.
- Sweetener tweak: Use pure maple syrup or honey to match your pantry or dietary choices.
- Thickener choices: Tapioca flour and cornstarch both thicken the sauce; choose based on what you have.
Notes on ingredients
Liquid aminos is a slightly different flavor profile than conventional soy sauce; it’s an easy swap if you already have it in the pantry. Rice vinegar brings gentle acidity that balances the sweet maple syrup or honey. Fresh ginger and garlic make a big difference—try not to substitute powdered forms if you can help it.
Final thoughts
These Teriyaki Chicken and Cabbage Bowls strike the ideal balance of comfort and freshness. You get the satisfying savoriness of a classic teriyaki-style sauce with the bright crunch of fresh vegetables and the wholesome heft of lean chicken. It’s a reliable dinner for busy nights and a recipe that welcomes improvisation while remaining straightforward enough to master quickly.
Keyword reminder
Throughout this article, the recipe name Teriyaki Chicken and Cabbage Bowls appears to help you find and remember this flavorful one-skillet meal.
Teriyaki Chicken and Cabbage Bowls
Ingredients
Equipment
Method
- Whisk the sauce: in a small bowl or measuring cup, combine 1 Tbsp avocado oil, 5 Tbsp liquid aminos or soy sauce, 2 Tbsp rice vinegar, 2 Tbsp maple syrup or honey, minced garlic, grated ginger, and tapioca flour or cornstarch until smooth; set aside.
- Heat 1 Tbsp avocado oil in a large pot or 12-inch skillet over medium-high heat until shimmering.
- Add the chopped onion and sauté 3–4 minutes until it begins to soften.
- Add the sliced cabbage, grated carrot, and red bell pepper; cover and cook, stirring occasionally, until the cabbage wilts, about 8–10 minutes.
- Push the vegetables to one side of the pan and add the chopped chicken and most of the chopped green onions; cook the chicken undisturbed for 5–8 minutes to brown, stirring once or twice while keeping it separate from the vegetables.
- Stir the browned chicken into the vegetables, cover, and continue cooking over medium-high heat until the chicken reaches 165°F and is cooked through, about 8–15 more minutes.
- Pour the prepared teriyaki sauce into the pot and stir to coat everything; cook at high heat, stirring, until the sauce thickens and excess liquid reduces.
- Taste and adjust seasoning with more liquid aminos/soy sauce or a pinch of sea salt if needed, then sprinkle with remaining green onions and sesame seeds if desired.
- Serve the teriyaki chicken and cabbage in bowls with lime wedges and extra sauce as desired.
Notes
- 6–8 cups cabbage ≈ 1 medium head or two 14-oz bags of coleslaw mix.
- Use leftover or rotisserie chicken to save time.
- Or use 1/4–1/3 cup store-bought teriyaki sauce instead of making your own.
- Substitute coconut aminos for soy sauce for a soy-free version and omit sweetener if desired.
- Tapioca flour or cornstarch is optional and thickens the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
