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Asian Chicken Cabbage Meal Prep Bowls - Simple, Fresh, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken and cabbage:
  • 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 4 cups green cabbage, thinly shredded (about half a medium head)
  • 2 cups red cabbage, thinly shredded (optional, for color)
  • 2 medium carrots, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 4 green onions, thinly sliced (white and green parts separated)
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds (optional, for garnish)
  • For the sauce:
  • 1/3 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon sriracha or chili-garlic sauce (adjust to taste)
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • Optional: 1 teaspoon fish sauce for deeper umami
  • For serving (optional):
  • 3–4 cups cooked brown rice, jasmine rice, or quinoa
  • Lime wedges
  • Fresh cilantro or basil

Method
 

  1. Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, ginger, garlic, sriracha, cornstarch, and water. If using fish sauce, add it now. Set aside.
  2. Prep the veggies: Shred the cabbage, slice the carrots and bell pepper, and separate green onion whites from greens. Keep everything ready by the stove.
  3. Cook the chicken: Heat neutral oil in a large skillet over medium-high. Add sliced chicken and the white parts of the green onions. Season lightly with salt and pepper. Cook 5–7 minutes, stirring, until the chicken is no longer pink and edges are browned.
  4. Add the sauce: Reduce heat to medium. Give the sauce a quick stir and pour it over the chicken. Simmer 1–2 minutes until glossy and slightly thickened. Transfer chicken and sauce to a bowl and cover to keep warm.
  5. Sauté the veggies: In the same skillet, add sesame oil. Toss in green and red cabbage, carrots, and bell pepper. Stir-fry 3–4 minutes, just until the cabbage softens but stays crisp. Season with a pinch of salt.
  6. Combine: Return the chicken and any sauce to the skillet. Toss with the veggies until everything is coated. Turn off the heat. Stir in the green parts of the green onions and sprinkle with sesame seeds.
  7. Assemble bowls: Divide cooked rice or quinoa among 4–5 meal prep containers. Top with the chicken-cabbage mixture. Add lime wedges and herbs if you like.
  8. Cool, then store: Let containers cool uncovered for 15–20 minutes, then seal and refrigerate.