Teriyaki Chicken And Cabbage Skillet Recipe

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Teriyaki Chicken And Cabbage Skillet Recipe: Tender chicken breasts, homemade teriyaki sauce, and fresh veggies combine to make these Teriyaki Chicken and Cabbage Bowls. This wholesome dinner recipe is simple to prepare and yields a high-protein dish that is full of fiber and minerals.



Teriyaki Chicken And Cabbage Skillet Recipe


Chicken Teriyaki - Easy Cooking Recipes





  • 1 Tbsp avocado oil
  • 1 medium-sized yellow onionchopped


  • 6 to 8 cups green cabbagethinly sliced*
  • 1 large carrotgrated


  • 1 red bell peppercut into matchsticks
  • 1 1/2 lbs. boneless, skinless chicken breastschopped into bite-sized pieces


  • 5 stalks green onionchopped
  • 1 pinch sea saltto taste

Homemade Teriyaki Sauce:


  • 5 Tbsp liquid aminosor soy sauce
  • Tbsp avocado oil


  • 2 Tbsp. rice vinegar
  • 2 tablespoons of pure maple syrupor honey


  • 4 large cloves garlicminced
  • 1 Tbsp. fresh gingerpeeled and grated
  • 1 Tbsp. tapioca flouror cornstarch



  • In a small bowl or measuring cup, combine the teriyaki sauce ingredients and stir to mix. Store until you’re ready to utilize it. Note: Omit this step if you’re using store-bought teriyaki sauce.


  • Warm up the avocado oil in a large saucepan with a thick bottom, like a Dutch oven, over medium-high heat. If the pan has a deep lip, a large skillet, like a 12-inch nonstick skillet or sauté pan, will also function. When the onion starts to soften, add it and sauté it for three to four minutes.


  • Cover the skillet or pot after adding the bell pepper, grated carrot, and sliced cabbage. Simmer for 8 to 10 minutes, stirring periodically, or until the cabbage has wilted.


  • Add the chopped chicken and green onions to the saucepan (or skillet) after moving the vegetables to one side. Give the chicken a few stirs and let it brown for five to eight minutes, keeping it apart from the vegetables. Stir the chicken into the veggies once it has browned.
  • After covering the saucepan and cooking the chicken over medium-high heat for 8 to 15 minutes, while stirring from time to time, the chicken should be cooked through. When the internal temperature of the chicken hits 165 degrees F, it is considered completely cooked. The temperature of every ingredient before it is added to the pot and your preferred level of doneness will determine exactly how long the food takes to cook.
  • After adding the teriyaki sauce to the pot, thoroughly mix everything to coat it. If it hasn’t already, cook on high heat while stirring occasionally until most of the liquid evaporates.


  • After giving the dish a taste test, adjust the flavor with extra vinegar, fresh lime juice, kosher salt, black pepper, liquid aminos (or soy sauce), etc. to suit your preferences. If desired, top with more finely chopped green onions and sesame seeds.


  • This meal can be served with extra sautéed vegetables, brown rice, or cauliflower rice as a side dish.
    Enjoy Teriyaki Chicken and Cabbage served in huge dishes! Accompany the dish with lime wedges and additional teriyaki sauce for drizzling.



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  • Serving: 1 serving (of 4) – Calories: 475kcal – Carbohydrates: 32g – Protein: 60g – Fat: 13g – Saturated


  • Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g – Cholesterol: 145 mg – Sodium: 1393mg – Potassium: 1065 mg – Fiber: 8g Sugar: 19g




  • About one medium-sized head of green cabbage or two 14-oz bags of coleslaw mix can be made with this.


  • If you’d want to save time, use rotisserie chicken or leftover cooked chicken.


  • You can use ¼ cup to ⅓ cup of your preferred store-bought teriyaki sauce instead of preparing your own.


  • For a soy-free paleo variation, use coconut aminos for the soy sauce. If you choose to do this, the coconut aminos have a naturally sweet taste, so you may skip the honey or pure maple syrup.


  • The sauce is thickened with cornstarch or tapioca flour. You can omit the sauce if you don’t mind that it tastes like teriyaki glaze.


  • Keep any leftover teriyaki chicken chilled in an airtight container.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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