Thai Chicken and Cabbage Bowls Recipe

Chicken and Cabbage Bowls with Thai flavours are delicious! Beautiful Thai-inspired sauce, fresh vegetables, and lean protein make this filling dinner recipe dreamy.


– 1 Tbsp avocado oil – 1 medium-sized yellow onion chopped – 1 medium-sized head green cabbage thinly sliced* – 1 large carrot grated – 1 red bell pepper cut into matchstick – 1 pound boneless skinless chicken breasts chopped into bite size – 4 large cloves garlic minced – 1 Tbsp fresh ginger peeled and grated – 5 stalks green onion chopped – sea salt to taste For the Sauce: – 2 Tbsp sunflower seed butter or peanut butter – 2 Tbsp liquid aminos** – 1 Tbsp rice vinegar – 1 Tbsp pure maple syrup optional – 1 tsp curry powder


Avocado oil can be heated over medium-high heat in a 12-inch deep-lip skillet or Dutch oven. Heat the oil for a minute or two before adding the chopped onion. 

Step 1

Sauté the onion for 3–5 minutes to soften. Add chopped cabbage and cover. Cook cabbage 8–10 minutes, stirring occasionally, until wilted.  Add grated carrot, bell pepper, ginger, garlic.

Step 2

Move the vegetables to one side of the pot or skillet and add the chopped chicken. Brown the chicken away from the vegetables for 5–8 minutes, stirring occasionally. Combine chicken and vegetables after browning.

Step 3

Stir occasionally as the chicken cooks for 8–15 minutes under cover. Mix sauce until it covers everything. Add green onions.

Step 4

Taste the meal and add liquid aminos, soy sauce, vinegar, sea salt, kosher salt, black pepper, etc.

Step 5

Serve Thai Chicken and cabbage in large bowls and enjoy! To drizzle lime juice over everything, I serve the recipe with fresh lime wedges. I add liquid aminos to my bowl.

Step 6

See Also

See Also

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