Japanese Chicken & Cabbage Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 35 min · Chicken · dairy-free, high-protein
410 cal
30g protein
50g carbs
10g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 1 cup white rice
- 2 cups shredded green cabbage
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 inch piece ginger
- 1 green onions
Method (tap to check — screen stays awake)
- Cook rice according to package instructions and set aside.
- Dice chicken thighs into bite-sized pieces.
- Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, cook until fragrant.
- Add chicken pieces to the skillet, cook until browned and cooked through, about 8-10 minutes.
- Stir in soy sauce and shredded cabbage, cook until cabbage is wilted, about 3-4 minutes.
- Serve chicken and cabbage mixture over rice, garnish with chopped green onions.
- 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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