Description
These Spicy Chicken, Cabbage and Rice Bowls with Chili Garlic Sauce combine juicy, tender chicken, crisp cabbage, and fluffy rice with a bold, savory sauce infused with garlic, ginger, and sesame oil. Ready in just 30 minutes, they're perfect for a flavorful weeknight dinner or easy meal prep.
Ingredients
1 lb chicken breast, cut into bite-sized pieces (450 g)
2 cups green cabbage, shredded
1 cup cooked rice, white or brown
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 teaspoon ginger, minced
2 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon sugar
Salt and pepper, to taste
Green onions, sliced, for garnish
Sesame seeds, for garnish
Instructions
- Marinate the chicken: Place the bite-sized chicken pieces in a medium mixing bowl. Add the soy sauce, chili garlic sauce, minced ginger, minced garlic, sesame oil, and sugar. Mix thoroughly until the chicken is evenly coated. Allow to marinate for at least 15 minutes, refrigerating if marinating longer.
- Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken along with its marinade. Cook for approximately 5–7 minutes, stirring occasionally, until lightly browned and fully cooked. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Add the cabbage: Add the shredded green cabbage directly to the skillet. Stir well to coat the cabbage with the chili garlic sauce. Continue cooking for 3–4 minutes until the cabbage softens slightly but retains a pleasant crunch. Season with salt and pepper to taste.
- Prepare the rice: While the chicken and cabbage cook, ensure the rice is ready. If necessary, cook the rice according to the package instructions. Jasmine rice, white rice, or brown rice all work well.
- Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Spoon the spicy chicken and cabbage mixture over the rice, distributing the chicken, vegetables, and sauce evenly.
- Garnish and serve: Sprinkle sliced green onions and sesame seeds over each bowl. For additional heat, drizzle with extra chili garlic sauce if desired. Serve immediately while the chicken is hot, the cabbage is tender-crisp, and the rice is warm.
Notes
Adjust the spice level: For a milder dish, reduce the chili garlic sauce to 1/2 tablespoon or less. For extra heat, add another teaspoon of chili garlic sauce, crushed red pepper flakes, or a drizzle of chili oil.
Chicken substitutions: Boneless, skinless chicken thighs can replace chicken breast for a richer flavor. Cook until the internal temperature reaches 165°F (74°C).
Honey garlic variation: Replace the teaspoon of sugar with 1 tablespoon of honey for a sweeter, slightly sticky glaze.
Low-carb option: Substitute cauliflower rice for regular rice to reduce carbohydrates.
Extra vegetables: Add sliced bell peppers, carrots, broccoli, or snap peas for additional color, texture, and nutrients.
Alternative proteins: Substitute peeled shrimp or pressed firm tofu for the chicken, adjusting cooking times accordingly.
Rice options: Jasmine, basmati, brown, or short-grain rice work well. Using precooked rice helps keep the total preparation time to approximately 30 minutes.
Serving suggestions: Serve with cucumber salad, steamed broccoli, sautéed green beans, or edamame. A squeeze of fresh lime juice adds brightness.
Refrigeration: Store cooked chicken, cabbage, and rice in airtight containers in the refrigerator at 40°F (4°C) or below for up to 3–4 days. Refrigerate within two hours of cooking, preferably keeping the rice separate.
Freezing: Freeze the cooked chicken and cabbage mixture in freezer-safe containers for up to 2–3 months for best quality. Freeze rice separately. The cabbage may soften after thawing.
Microwave reheating: Add a splash of water to prevent the rice from drying out, cover loosely, and microwave until steaming hot. Stir halfway through and heat leftovers to 165°F (74°C).
Stovetop reheating: Warm the chicken and cabbage in a skillet over medium heat with 1–2 tablespoons of water to loosen the sauce. Heat the rice separately before assembling.
Meal prep: Prepare the marinade, shred the cabbage, and cook the rice ahead of time. Keep raw marinated chicken refrigerated and cook within 1–2 days.
Nutrition: Nutritional values are approximate per serving and depend on the specific ingredients, garnishes, and portion sizes used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 85 mg
