Ginger Chicken Cabbage Rice Bowls
Juicy chicken thighs with ginger, garlic, cabbage, and brown rice.
- Calories
- 560
- Protein
- 36g
- Carbs
- 57g
- Fat
- 20g
Per serving
Ingredients
For 4 servings · 42 min total
- chicken thighspatted dry1 1/4 lb
- brown rice1 cup
- shredded cabbage4 cup
- gingerfinely grated1 oz
- garlic cloveminced2
- canola oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Finely grate the ginger, mince the garlic, and pat the chicken dry. Do not rinse the chicken. Season the chicken on both sides with salt and pepper.
- Cook the brown rice according to the package directions, then taste for tender grains.
- Heat the oil in a skillet over medium-high heat. Add the chicken and cook until browned and the thickest part reaches 165°F (74°C), about 5-7 minutes per side. Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
- Add the ginger and garlic to the skillet and cook until fragrant, about 30-60 seconds. Add the cabbage and cook until softened but still lightly crisp, about 4-5 minutes. Taste and adjust salt.
- Slice the chicken and serve over the rice with the cabbage.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.