Teriyaki Chicken And Cabbage Skillet Recipe : In order to make these Teriyaki Chicken and Cabbage Bowls, a varied assortment of ingredients are utilized in the preparation process. Homemade teriyaki sauce, juicy chicken breasts, and fresh vegetables are some of the ingredients that are used in this dish.
If you follow this basic recipe for a dinner that is not only nutritious but also simple to prepare, you will be able to ensure that you consume a meal that is not only plentiful in protein but also abundant in fiber and vitamins. This will allow you to guarantee that you consume a meal that is high in all of these nutrients. If you follow this course of action, you will be able to guarantee that you will consume a meal to the greatest extent that is feasible.
Teriyaki Chicken And Cabbage Skillet Recipe
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
Also see : Best Beer Pot Roast Recipe
Instructions
Put the ingredients for the teriyaki sauce into a measuring cup or a small bowl, and whisk them together until they are completely incorporated. Hold back until you are ready to use it. Note: If you are using teriyaki sauce that you purchased from a store, you may skip this step. Within a big saucepan with a thick bottom, such as a Dutch oven, bring the avocado oil to a temperature of medium-high intensity. In addition, a large skillet with a deep lip, such as a nonstick skillet or sauté pan measuring 12 inches in diameter, can also be used.
Add the chopped onion and continue to sauté for three to four minutes, or until it starts to get more tender. The cabbage, carrot, and bell pepper should be chopped and then added to the saucepan or skillet, which should then be covered. Sauté the cabbage for around eight to ten minutes, tossing it occasionally, until it has become wilted. Remove the veggies from the saucepan (or skillet) and place them on one side. Next, add the chicken and green onions that have been chopped.
The chicken should be allowed to brown for five to eight minutes, during which time it should be stirred occasionally while remaining separate from the veggies. Mix the chicken with the vegetables once it has reached the desired level of browning. You should continue to cook the chicken over medium-high heat with the lid on, stirring it regularly, until it is completely cooked through, which should take around 8 to 15 minutes. When the internal temperature of the chicken hits 165 degrees Fahrenheit, it is said to be completely cooked.
Your preferred level of doneness, as well as the temperature of all of the ingredients that are going to be added to the pot, will determine the exact amount of time that the food will be cooked. After pouring the teriyaki sauce into the pot, give it a good swirl until all of the ingredients are covered in the sauce. Keep stirring the mixture while it is being cooked at a high temperature until a significant portion of the liquid has evaporated (if it hasn’t already).
The dish should be tasted to determine its flavor, and additional liquid aminos (or soy sauce), vinegar, fresh lime juice, kosher salt, black pepper, and other seasonings should be added according to your preferences. If you so desire, you can top the dish with more chopped green onions and toasted sesame seeds. Brown rice, cauliflower rice, or more veggies that have been sautéed are some of the alternative side dishes that can be served alongside this dinner. Teriyaki Chicken and Cabbage should be served in large dishes, and you should enjoy it! Prepare the dinner by serving it with lime wedges and additional teriyaki sauce for drizzling over the food.
Nutrition
- Serving: 1 Serving (of 4)
- Calories: 475 kcal
- Carbohydrates: 32 g
- Protein: 60 g
- Fat: 13 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 7 g
- Cholesterol: 145 mg
- Sodium: 1393 mg
- Potassium: 1065 mg
- Fiber: 8 g
- Sugar: 19 g
Notes
Approximately one head of green cabbage of a medium size or two bags of coleslaw mix weighing 14 ounces each are equivalent to this amount.If you want to save time, you can use chicken that has been cooked up or chicken that has been rotisserieed. Instead of preparing your own teriyaki sauce, you might opt to use a cup and a half to three quarters of your preferred teriyaki sauce that you purchased from a store. If you want to make a paleo version that does not contain any soy, you may use coconut aminos for soy sauce.
Honey or pure maple syrup can be left out of the recipe if you choose to do so because coconut aminos already have a sweet flavor already. For the purpose of making the sauce more thick, tapioca flour or cornstarch is utilised. You can skip the sauce if you are not concerned about it turning out like a teriyaki glaze that you would normally use. Teriyaki chicken that has been left over can be kept in the refrigerator for up to five days if it is stored in an airtight container.