Ingredients
1.5 pounds chicken thighs, cubed
6 cups green cabbage, shredded
1 medium yellow onion, sliced
4 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons soy sauce (no alcohol or pork)
1 tablespoon rice vinegar
1 teaspoon ground ginger
1/2 teaspoon black pepper
2 stalks green onions, sliced (for garnish)
1 cup shredded carrots (optional)
Instructions
Preheat oven to 400°F (200°C)
Heat 1 tablespoon olive oil in a skillet over medium-high heat
Add chicken thighs, cook 5-6 minutes each side until golden
Remove chicken; add remaining 1 tablespoon oil, cabbage, onion, and carrots to skillet
Sauté 4-5 minutes until slightly softened
Return chicken to skillet, pour soy sauce, rice vinegar, and ginger over top
Season with black pepper, cover, and transfer to oven
Bake 10-12 minutes until chicken is cooked through
REST: Let chicken rest 5 minutes before serving
Garnish with green onions and serve immediately
Notes
Use chicken breast for leaner protein
Add broccoli or bell peppers for extra nutrients
Store leftovers in airtight containers for 3-4 days
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Cooking stovetop
- Cuisine: Fusion
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 10500mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg