Japanese Chicken & Cabbage Rice Bowl

Japanese · 35 min · Chicken · dairy-free, high-protein

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Ingredients

• 1 lb boneless chicken thighs
• 2 cups white rice
• 2 cups shredded green cabbage
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 3 cloves garlic
• 1 inch piece ginger
• 2 green onions

Method

1. Cook rice according to package instructions and set aside.
2. Dice chicken thighs into bite-sized pieces.
3. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, cook until fragrant.
4. Add chicken pieces to the skillet, cook until browned and cooked through, about 8-10 minutes.
5. Stir in soy sauce and shredded cabbage, cook until cabbage is wilted, about 3-4 minutes.
6. Serve chicken and cabbage mixture over rice, garnish with chopped green onions.
7. Optional: drizzle with extra sesame oil or soy sauce to taste.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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