Sesame Chicken Cabbage Bowls

Ingredients

• 1 1/4 pounds chicken breast (565 g)
• 6 cups shredded cabbage (420 g)
• 2 medium carrots, shredded (140 g)
• 1 English cucumber, sliced (300 g)
• 3 scallions, thinly sliced (45 g)
• 2 tablespoons reduced-sodium tamari (30 g)
• 2 tablespoons rice vinegar (30 g)
• 1 tablespoon toasted sesame oil (14 g)
• 1 tablespoon lime juice (15 g)
• 2 teaspoons grated ginger (10 g)
• 1 teaspoon honey (7 g)
• 1 tablespoon sesame seeds (9 g)
• 1 tablespoon avocado oil (14 g)

Instructions

1. Whisk and divide dressing. Whisk tamari, vinegar, sesame oil, lime, ginger, and honey until the honey dissolves. Pour one third into a small bowl for the hot chicken and reserve the rest for serving. Keeping raw and cooked portions separate protects the cold dressing from contact with uncooked poultry.
2. Sear the chicken. Cut chicken into even bite-size pieces and pat the surfaces dry. Heat avocado oil over medium-high, spread the chicken in one layer, and leave it untouched until the first sides brown. Turn and continue cooking until the thickest pieces reach 165°F (74°C) without crowding the skillet.
3. Glaze off the burner. Take the skillet off the heat and add the smaller dressing portion. Toss until it clings in a thin glossy layer rather than pooling. If liquid remains, return the pan to low heat briefly, watching closely because the honey can darken faster once the sauce becomes concentrated.
4. Build crisp bowls. Divide cabbage, carrots, cucumber, and scallions among four wide bowls. Spoon chicken over one side so its warmth does not immediately soften every vegetable. Drizzle the reserved dressing lightly across the cabbage, scatter sesame seeds unevenly, and serve additional dressing separately for anyone who wants more.

Notes

• Ingredient size affects timing, so favor even cuts while allowing naturally irregular arrangement.
• The decisive finished cue is deeply browned chicken edges and vegetables dressed only enough to shine; wait for it before adding the final garnish.
• Refrigerate for 4 days and reheat portions gently, keeping fresh scallions separate until serving.

Nutrition Facts