Description
A wholesome, nutrient-packed one-pot meal featuring tender chicken breast, crisp cabbage, and vibrant vegetables tossed in a sweet, savory homemade teriyaki glaze. This Asian-inspired dish is perfect for busy weeknights, offering a comforting takeout-style experience that is healthy, easy to clean up, and loved by both kids and adults.
Ingredients
1 tbsp avocado oil
1 medium yellow onion, sliced
6-8 cups green cabbage, thinly sliced
1 large carrot, grated
1 large red bell pepper, cut into matchsticks
1.5 lbs boneless, skinless chicken breasts, chopped
5 stalks green onion, chopped
5 tbsp liquid aminos
2 tbsp rice vinegar
2 tbsp maple syrup
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp tapioca flour
Instructions
In a small bowl, whisk together liquid aminos, rice vinegar, maple syrup, minced garlic, grated ginger, and tapioca flour to create the sauce. Set aside.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the pan and cook until browned and cooked through. Remove chicken from the pan and set aside.
In the same pan, add the sliced onion, cabbage, carrot, and bell pepper. Sauté until the vegetables are tender-crisp.
Return the chicken to the pan with the vegetables.
Pour the teriyaki sauce over the mixture and toss well to coat everything evenly. Cook for 2-3 minutes until the sauce thickens and glazes the ingredients.
Garnish with chopped green onions before serving warm.
Notes
Leftovers store beautifully in an airtight container for up to 3 days. Reheat on the stove or in the microwave. Substitute cornstarch for tapioca flour if needed, and honey can be used instead of maple syrup.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian-Inspired