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Teriyaki Chicken and Cabbage Bowls

Teriyaki Chicken and Cabbage Bowls with fresh vegetables, homemade teriyaki sauce, and tender chicken breasts. This nutritious dinner recipe is easy to toss together and results in a high-protein meal with plenty of fiber and micronutrients. 

Two wood bowls of teriyaki chicken and veggies.

After making and loving my Thai Chicken and Cabbage Bowls, I had to swing back around with a teriyaki version.

Meals like this are such a blessing for busy weeknights when we want to keep eating mindful but don’t want to spend a huge amount of time cooking or break the budget.

This Teriyaki Chicken and Cabbage Bowls recipe tastes fresh, is easy to customize using a variety of produce or proteins, and leaves you feeling satisfied. 

If you love the flavor of teriyaki sauce and are a chicken or cabbage lover, you’ll want to put this easy dinner recipe at the top of your To Make list!

Let’s discuss the simple ingredients for teriyaki chicken and cabbage.

Ingredients For Teriyaki Chicken and Cabbage:

Avocado Oil: Used to sauté the vegetables and cook the chicken, we use avocado oil as our high-temperature cooking oil of choice.

If you have olive oil on hand, feel free to use it instead.

Boneless Skinless Chicken Breasts: One of the main ingredients here, we use boneless chicken breast to get a boost of protein without adding excess fat.

Feel free to swap out the chicken breasts with boneless chicken thighs if you prefer. I love this recipe with chicken thighs!

If you prefer using ground meats like ground beef, ground chicken or ground turkey, feel free to make the switch. 

Green Cabbage: The co-star in this healthy recipe is green cabbage. You’ll need 1 head of cabbage, which should equate to about 6 to 8 cups of shredded cabbage. 

To save time, use coleslaw mix instead which is typically a combination of shredded green cabbage, red cabbage, and carrots.

Yellow Onion, Bell Peppers, Carrots, Green Onions: The fresh veggies in this recipe that give it a slightly sweet flavor with a well-rounded boldness. 

Homemade Teriyaki Sauce: Liquid aminos (or low-sodium soy sauce or coconut aminos) rice vinegar, avocado oil, fresh ginger, fresh garlic cloves, and honey or pure maple syrup (or brown sugar), tapioca flour (or cornstarch). 

Recipe Adaptations: 

  • Add 1 to 2 teaspoons of sesame oil and/or fish sauce to the teriyaki sauce if you like the flavor and have them on hand. 
  • Feel free to add in your favorite vegetables, including broccoli florets, red onions, cauliflower, zucchini, snap peas, snow peas, bean sprouts, bok choy, etc.
  • Add hot sauce like sriracha for a little kick of spice.

To save time, use store-bought traditional teriyaki sauce instead of whipping up my recipe for homemade teriyaki sauce.

Two wooden bowls of chicken and vegetables, ready to eat.

If you’re always under a time crunch and looking to cut corners with cooking, I’ve got you! Here are three ways you can easily speed up this quick dinner and minimize prep.

Meal Prep Tricks to Save Time:

Buy two (14-oz) bags of coleslaw mix to replace the cabbage and the carrot. This eliminates the step of chopping the cabbage and grating the carrot.

Use leftover chicken, store-bought pre-cooked chicken, or rotisserie chicken instead of buying raw chicken breasts.

Rather than making the homemade sauce in this recipe, use ¼ cup to ⅓ cup of store-bought teriyaki sauce, or use the amount that tastes best to you.

Chop the chicken into bite-size pieces or thin strips while the fresh veggies are cooking. 

Now that we’ve covered the basics, let’s make these teriyaki chicken bowls!

How to Make Teriyaki Chicken and Cabbage Bowls:

Add the ingredients for the teriyaki sauce to a small bowl or measuring cup and stir until combined. Set aside until ready to use. Note: if you’re using store-bought teriyaki sauce, skip this step.

Ingredients for homemade teriyaki sauce in a measuring cup.

Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. A large 12-inch nonstick skillet or sauté pan will work too if it has a deep lip. Add the chopped onion and sauté for 3-4 minutes, or until it begins to soften.

Yellow onion sautéing in a large pot.

Add the chopped cabbage, grated carrot, and bell pepper and cover the pot or skillet. Cook, stirring occasionally, until the cabbage has wilted, about 8 to 10 minutes. 

Big pot of cabbage, carrots, onions, and bell peppers cooking.

Scoot the vegetables off to one side of the pot (or skillet) and add the chopped chicken and green onions.

Allow the chicken to brown for 5 to 8 minutes, giving it a stir or two while keeping it separate from the vegetables.

After the chicken has browned, stir it in with the vegetables.

Pot of vegetables, raw chopped chicken pieces and green onions.

Cover the pot and continue cooking over medium high heat, stirring occasionally, until the chicken has cooked through, about 8 to 15 minutes.

Chicken is fully cooked with it reaches an internal temperature of 165 degrees F. The exact cooking time depends on your desired level of doneness and also the temperature of all of the ingredients going into the pot. 

Pour the teriyaki sauce into the pot and stir well until everything is coated with sauce. Continue cooking at a high heat and stirring until much of the liquid has burned off (if it hasn’t already).

Pouring the homemade sauce into the pot with the chicken and veggies.

Taste the meal for flavor and add more liquid aminos (or soy sauce), vinegar, fresh lime juice, kosher salt, black pepper, etc. to your personal taste. Sprinkle with sesame seeds and extra chopped green onions if you’d like.

Pot of finished teriyaki chicken and cabbage

You can serve this meal with additional side dishes like brown rice, cauliflower rice or extra sauteed vegetables.

Serve Teriyaki Chicken and Cabbage in large bowls, and enjoy! Serve with lime wedges and extra teriyaki sauce for drizzling over the meal.

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 5 days.

Wooden bowl of teriyaki chicken and vegetables.

And that’s it! This teriyaki chicken stir fry is perfect meal prep recipe for healthy weeknight meals to keep you feeling full and satisfied.

If you love quick and easy dinner recipes like this one, also check out these clean eating meals.

More Healthy Dinner Recipes:

Teriyaki chicken for life!

Two wooden bowls of chicken and vegetables, ready to eat.
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5 from 2 votes

Teriyaki Chicken and Cabbage Skillet

An easy high-protein meal with plenty of fiber and micronutrients for a balanced dinner! This simple recipe is easy to customize and perfect for healthy weeknight meals.
Prep Time15 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 475kcal
Author: Julia

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

Homemade Teriyaki Sauce:

Instructions

  • Add the ingredients for the teriyaki sauce to a small bowl or measuring cup and stir until combined. Set aside until ready to use. Note: if you’re using store-bought teriyaki sauce, skip this step.
  • Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. A large skillet such as a 12-inch nonstick skillet or sauté pan will work too if it has a deep lip. Add the chopped onion and sauté for 3-4 minutes, or until it begins to soften.
  • Add the chopped cabbage, grated carrot, and bell pepper and cover the pot or skillet. Cook, stirring occasionally, until the cabbage has wilted, about 8 to 10 minutes.
  • Scoot the vegetables off to one side of the pot (or skillet) and add the chopped chicken and green onions. Allow the chicken to brown for 5 to 8 minutes, giving it a stir or two while keeping it separate from the vegetables. After the chicken has browned, stir it in with the vegetables.
  • Cover the pot and continue cooking over medium high heat, stirring occasionally, until the chicken has cooked through, about 8 to 15 minutes. Chicken is fully cooked with it reaches an internal temperature of 165 degrees F. The exact cooking time depends on your desired level of doneness and also the temperature of all of the ingredients going into the pot.
  • Pour the teriyaki sauce into the pot and stir well until everything is coated with sauce. Continue cooking at a high heat and stirring until much of the liquid has burned off (if it hasn’t already).
  • Taste the meal for flavor and add more liquid aminos (or soy sauce), vinegar, fresh lime juice, kosher salt, black pepper, etc. to your personal taste. Sprinkle with sesame seeds and extra chopped green onions if you’d like.
  • You can serve this meal with additional side dishes like brown rice, cauliflower rice or extra sauteed vegetables.
  • Serve Teriyaki Chicken and Cabbage in large bowls, and enjoy! Serve with lime wedges and extra teriyaki sauce for drizzling over the meal.

Notes

*This is equivalent to about 1 medium-sized head green cabbage or two 14-oz. Bags of coleslaw mix.
**Use leftover cooked chicken or rotisserie chicken to save time if you’d like.
Rather than making your own teriyaki sauce, you can use ¼ cup to ⅓ cup of your favorite store-bought teriyaki sauce.
***You can use coconut aminos instead of soy sauce for a paleo version that is soy-free. If you do so, you can omit the honey or pure maple syrup because coconut aminos are already sweet tasting. 
****The tapioca flour or cornstarch is used to thicken the sauce. If you aren’t concerned about the sauce turning out like a teriyaki glaze, you can skip it.
 
Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1Serving (of 4) | Calories: 475kcal | Carbohydrates: 32g | Protein: 60g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 145mg | Sodium: 1393mg | Potassium: 1065mg | Fiber: 8g | Sugar: 19g

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Recipe Rating




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Colleen Hunter Hancock

Tuesday 28th of November 2023

We had this for dinner last night and it was very good! It was as good as anything like this in a restaurant.

Julia

Wednesday 29th of November 2023

I love hearing that! Thanks so much for reporting back, Colleen! xo

Jeannette Laxague

Wednesday 16th of August 2023

I made this for dinner last night and it was so delicious! The whole family loved it! Followed the recipe exactly as written. Thank you for sharing. ❤️

Julia

Thursday 17th of August 2023

That's so great to hear, Jeannette!! I'm thrilled to hear your family enjoyed the recipe and that you guys liked it without any changes - this is so helpful! I appreciate you swinging back around to share your experience! :)

Kathy

Monday 14th of August 2023

Regarding the nutrition information, I'm curious about the 60g of protein per serving. Can you double-check this?

Julia

Monday 14th of August 2023

Hi Kathy! To calculate the nutrition information, I used MyFitnessPal, input 1.5 lbs of boneless skinless chicken breasts and specified that is is 4 servings :) The chicken itself (according to MyFitnessPal) contains a total of 211 grams of protein and there is also a small amount of protein in each of the individual veggies as well as the liquid aminos (For instance, the cabbage contains 12 grams of protein and the liquid aminos, 9).

If you'd like to re-calculate the macros based on the specific ingredients (and brands) you use, I find MyFitnessPal and Cronometer to be the most accurate macro calculators. Hope this helps!

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