Description
Thai-Inspired Chicken and Cabbage Bowls combine tender ground chicken cooked with aromatic Thai spices and sauces, served over crunchy shredded cabbage and fresh vegetables. This healthy, low-carb dish is quick to prepare and bursting with bold, fresh flavors—perfect for an easy lunch or light dinner.
Ingredients
-
1 pound ground chicken
-
1 tablespoon vegetable oil
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
1 small onion, diced
-
4 cups shredded green cabbage
-
1 red bell pepper, thinly sliced
-
2 tablespoons soy sauce or tamari
-
1 tablespoon fish sauce
-
1 tablespoon lime juice
-
1 teaspoon brown sugar
-
1 teaspoon chili flakes or fresh chopped chili (adjust to taste)
-
¼ cup fresh cilantro, chopped
-
¼ cup fresh mint, chopped
-
2 green onions, sliced
- Optional garnish: chopped peanuts or cashews
Instructions
-
Heat vegetable oil in a large skillet over medium-high heat. Add garlic, ginger, and onion; sauté until fragrant, about 2 minutes.
-
Add ground chicken; cook until browned and fully cooked, breaking up with a spoon.
-
Stir in shredded cabbage and bell pepper. Add soy sauce, fish sauce, lime juice, brown sugar, and chili flakes. Cook, stirring frequently, until cabbage softens slightly but remains crisp, about 3-5 minutes.
-
Remove from heat and stir in cilantro, mint, and green onions.
-
Serve bowls topped with chopped peanuts or cashews if desired.
Notes
Substitute ground chicken with turkey, tofu for different protein options.Add extra vegetables like shredded carrots or snap peas for more crunch.Adjust chili flakes to control spiciness.Use tamari or coconut aminos to keep it gluten-free.For a heartier meal, serve over rice or rice noodles.
