Save to Pinterest The smell of ginger hitting hot oil always pulls me back to a Tuesday night when I had twenty minutes before a meeting and zero patience for takeout menus. I dumped cabbage into a skillet with leftover chicken, splashed in soy sauce, and called it dinner. It tasted better than anything I'd ordered in weeks, and I've been making some version of it ever since.
I made this for my sister after she had her second kid, doubling the batch and packing it into glass containers. She texted me at midnight saying she'd eaten it cold straight from the fridge, standing at the counter in the dark. That's when I knew it had earned a permanent spot in my rotation.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and stay tender, or dice them if you prefer bite-sized pieces that mix easier with the vegetables.
- Neutral oil: Vegetable or canola works best here because they don't compete with the sesame oil you'll add later.
- Yellow onion: Thin slices cook down sweet and soft, adding a mellow base that balances the sharper garlic and ginger.
- Garlic and ginger: Fresh is non-negotiable, the jarred stuff turns muddy and bitter once it hits high heat.
- Green cabbage: Shred it yourself for the best texture, pre-bagged works in a pinch but tends to wilt faster.
- Carrots: Shredded carrots add color and a hint of sweetness that plays nicely with the soy and vinegar.
- Low-sodium soy sauce: Gives you control over the salt level, especially important if you're adjusting portions or adding extras.
- Rice vinegar: Brightens everything up and cuts through the richness of the oil and chicken.
- Toasted sesame oil: A little goes a long way, it's the flavor that makes people ask what your secret is.
- Sugar or honey: Just enough to round out the acidity and bring all the flavors into focus.
- Green onions: Slice them on a diagonal for a prettier garnish and a mild oniony bite.
- Sesame seeds and chili crisp: Optional but highly recommended if you want texture and a little heat to finish each bowl.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep Everything First:
- Slice the chicken thin, shred your cabbage and carrots, mince the garlic and ginger, and chop the onions and green onions. Once the pan gets hot, things move fast.
- Heat the Oil:
- Pour neutral oil into a large skillet or wok over medium-high heat and wait until it shimmers. That shimmer means it's ready to sear, not steam.
- Cook the Onion:
- Add the sliced onion and stir occasionally for about 2 minutes until it turns translucent and smells sweet. Don't rush this, it builds the base flavor.
- Add Garlic and Ginger:
- Toss in the minced garlic and grated ginger, stirring constantly for 30 seconds until the kitchen smells amazing. Any longer and they'll burn.
- Brown the Chicken:
- Add the sliced chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally. You want no pink left and a little golden color on the edges.
- Make Room for Vegetables:
- Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty side. This keeps the vegetables from steaming under the chicken.
- Soften the Vegetables:
- Cook the cabbage and carrots for 3 to 4 minutes, tossing occasionally, until they soften but still have some crunch. Overcooked cabbage turns sad and soggy.
- Combine Everything:
- Mix the chicken and vegetables together in the pan until evenly distributed. This is when it starts to look like an actual dish.
- Add the Sauce:
- Stir in the soy sauce, rice vinegar, sesame oil, and sugar or honey, tossing everything to coat. Cook for 1 to 2 minutes until heated through and glossy.
- Taste and Adjust:
- Taste a bite and add extra soy sauce, salt, or pepper if needed. Trust your tongue, not just the recipe.
- Serve and Garnish:
- Remove from heat, divide into bowls, and top with sliced green onions, sesame seeds, and a drizzle of Sriracha or chili crisp if you like heat. Serve immediately while it's still steaming.
Save to Pinterest I served this at a potluck once, thinking it was too simple to impress anyone. Three people asked for the recipe before I'd even finished my own bowl. Sometimes the plainest-looking dish is the one everyone remembers.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Swapping the Protein
Ground pork or turkey works beautifully here, just crumble it as it cooks and drain any excess fat before adding the vegetables. Firm tofu is great too, press it well and cube it so it browns instead of falling apart. Leftover rotisserie chicken is my secret weapon when I'm truly lazy, just shred it and toss it in during the last minute to warm through.
Serving Suggestions
This bowl is plenty satisfying on its own, but it also sits beautifully over steamed jasmine rice or cauliflower rice if you want to stretch it further. I've spooned it into lettuce wraps for a lighter lunch and even stuffed it into tortillas when I had nothing else in the house. A fried egg on top turns it into breakfast, and nobody will judge you for that.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days, though the cabbage will soften a bit as it sits. Reheat gently in a skillet over medium heat with a splash of water to loosen things up, or microwave in short bursts, stirring between each one. I actually like it cold sometimes, straight from the container with a fork, especially when I'm too tired to care about presentation.
- Add a splash of fish sauce or hoisin before reheating if you want a deeper, richer flavor.
- Freeze individual portions if you batch cook, they thaw fast and taste nearly as good as fresh.
- Top with fresh herbs like cilantro or Thai basil right before serving to wake everything back up.
Save to Pinterest This bowl has saved more weeknights than I can count, and it never feels like I'm settling for something quick. It tastes like I tried, even when I barely did.
Recipe FAQs
- → Can I use pre-shredded cabbage coleslaw mix?
Yes, pre-shredded coleslaw mix works perfectly and saves prep time. Just ensure it contains cabbage and carrots for the best texture and flavor balance.
- → What other proteins can I substitute for chicken?
Ground pork, turkey, or firm tofu work well as alternatives. For tofu, press and cube it first, then pan-fry until golden before adding vegetables.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until steaming hot throughout.
- → Can I make this dish spicy?
Absolutely. Add sriracha, chili crisp, or red pepper flakes during cooking. You can also serve with extra hot sauce on the side for customizing heat levels.
- → Is this gluten-free?
The dish is naturally gluten-free if you use tamari or gluten-free soy sauce instead of regular soy sauce. All other ingredients are naturally gluten-free.
- → What sides pair well with these bowls?
Steamed jasmine rice, cauliflower rice for low-carb options, or simply enjoy on its own as a complete meal. The bowl is already packed with protein and vegetables.
