Teryaki Chicken Bowl with Cabbage Recipe

A few years back in a post about a deal on coleslaw at Safeway, I casually mentioned my husband’s favorite teriyaki chicken bowl recipe. I got back many not-so-casual comments from readers insisting that I share the recipe because it sounded so amazing.

It’s too good (and too easy) not to share.

This is one of those recipes that is truly so versatile. Use a bag of coleslaw mix straight from the store, chop up your own cabbage if you find a sale. Add in any veggies starting to pass their freshness level in your fridge. Use white or brown rice or no rice at all!

Start with the basic recipe if you want to make sure you get it right and then experiment from there.

I hope you enjoy it!

Teriyaki Chicken Bowl With Cabbage (serves 5)

Ingredients

1 cup rice (about 3-4 cups cooked rice)
8 oz bagged coleslaw mix (or shredded cabbage + veggies like broccoli, shredded carrots)
1-1.5 lbs chicken (we prefer thighs, but breasts will work fine)
1 Tbsp. coconut oil (or sub vegetable/avocado oil, whatever you have on hand)
½ cup chicken or vegetable broth
Diced green onions

Sauce Ingredients:

½ cup mirin sauce (you can sub white vinegar here, just be sure to add a little sugar to balance the acidity)
½ cup soy sauce (find gluten-free soy sauce here)
¼ cup oyster sauce (can also use fish sauce)
1 Tbsp. sesame oil
1/3 cup brown sugar
2 cloves minced garlic (optional)
Minced fresh ginger (optional, could also use about 1/4 t. ground ginger)

Directions:

1. Cook your rice using your preferred method (learn how to cook the perfect brown rice here)

2. Mix the ingredients for the sauce in a medium bowl. Adjust any ingredients to taste.

3. Marinate chicken for at least 10 minutes using about 3/4 of the sauce

4. Cook the remaining sauce on low in a small saucepan, until it begins to boil. Remove from heat.

5. Fire up the grill and cook your chicken or use a cast iron (or regular) frying pan inside. Totally your preference here! Just cook until internal temperature has reached at least 165 degrees F. Let chicken rest before cutting into it.

6. Melt 1 Tbsp. coconut oil in a large saute pan or wok, add coleslaw mix or shredded cabbage. Cook for about 2 minutes, tossing gently.

7. Add chicken or vegetable broth. Let it boil until the slaw absorbs most of the broth or it cooks out, about 5 minutes or so. If you like your veggies on the crunchier side, reduce the amount of broth and cook for less time.

6. Once chicken is cool, cut into bite-size pieces.

To assemble your bowls:

Place rice on bottom, chicken in the middle, veggies on top and drizzle some of your remaining sauce on top. Top with green onions.

If you like a bit more heat, this would be great with a Sriracha-style hot sauce.

Enjoy!

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Truth be told though, I have my heart set on a digital rice cooker. And this is coming from someone who really hates collecting appliances. I prefer simple tools over monstrous pieces of equipment that only have one use. However, I know enough people who use their rice cookers regularly and love them. I think I would, too. Amazon carries rice cookers in a variety of styles with a wide range of prices.

This Hamilton Beach Rice Cooker comes with good reviews and is under $30. You can also use your Instant Pot if you don’t want to buy another appliance. It makes pretty consistently great rice.

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