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.
Servings: 4 Servings
Calories: 475kcal
Equipment
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:
- 5 Tbsp liquid aminos or soy sauce***
- 1 Tbsp avocado oil
- 2 Tbsp rice vinegar
- 2 Tbsp pure maple syrup or honey
- 4 large cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 1 Tbsp tapioca flour or cornstarch****
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