A couple of weeks ago, I made the most fantastic seared cod and udon noodle dish thanks to a Blue Apron delivery. The recipe was easy to follow and quickly claimed a top spot as one of our favorite Blue Apron meals of all time. I saved the recipe card with the intention of making the dish again in the future but ended up using the recipe as inspiration for a slightly different dish that had all the fantastic flavors of our Blue Apron favorite but incorporated chicken instead of the cod and noodles.
The broth of the Blue Apron dish was, without a doubt, the best part. Fresh ginger, nutty sesame oil and soy sauce came together in the recipe to create the most flavorful broth that was also a breeze to make.
I hesitate to call the recipe I am sharing today a soup because it’s absolutely overflowing with ingredients and the real food-to-broth ratio is a bit out of whack for a soup. So we’re going to go with a “bowl” because I’m not foodie enough to really know what to call a recipe like this other than delicious.
Though the name I am giving this recipe is one of the longest recipe names I think I’ve ever shared on this blog, the recipe itself is an easy one. I promise! And much of the recipe can be prepped ahead of time so you can throw everything into one pot at the end of a long day and have dinner ready in less than 20 minutes. If you are a big-time ginger lover like me, you MUST make this recipe.
One Pot Chicken Cabbage Bowl with Sesame Ginger Broth
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One Pot Chicken Cabbage Bowl with Sesame Ginger Broth
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 small servings 1x
- Category: One Pot, One Pan Meals
Description
An incredibly easy dish (you only need ONE pot!) that comes together in a flash on a busy weeknight. The ginger sesame broth is strong and flavorful and will keep you coming back for more!
Ingredients
- 2 cups chopped or shredded rotisserie chicken
- 1/2 large head cabbage, thinly sliced
- 8 ounces portobello mushrooms, chopped
- 1 small onion, diced
- 2 heaping tablespoons diced fresh ginger
- 3 tablespoons soy sauce (for Paleo/gluten-free, substitute coconut aminos)
- 1 tablespoon sesame oil
- 1 teaspoon coconut oil
- 2 scallions, chopped (for garnish)
- salt and pepper, to taste
Instructions
- In a large pot, heat coconut oil over medium heat until melted. Add mushrooms, onion and ginger and cook, stirring occasionally until onion becomes translucent, about 3-4 minutes. Add sesame oil, stir and cook for another minute.
- Add cabbage and season with salt and pepper. Stir and cook until wilted, about 2-3 minutes.
- Add chicken and soy sauce. Stir.
- Add 1 1/2 cups water, stir and allow to simmer for approximately 5 – 10 minutes until cabbage is tender and the flavors of the broth fully develop. Season with salt and pepper to taste.
- Pour into bowls, topped with chopped scallions and enjoy!
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Hi Julie, I don’t eat chicken – do you think this recipe would work with shrimp? Or would it become over-boiled when it simmers? Definitely want to make it this week!
It would definitely work with shrimp! I just wouldn’t add the shrimp until close to the very end so it doesn’t get overcooked. Please let me know how it turns out!
Love this! Quick hack: use a bag of already shredded ‘coleslaw mix’ instead of cabbage.
Does anyone have any flavorful suggestions to replace mushrooms? I just don’t like them.
Thank you for sharing s dish that is just one pot! I appreciate not having 27 things to clean! I can’t wait to make it!
Made this today, so good! I didn’t have mushrooms but added broccoli and shredded carrots in the first step for an additional boost of veggies. Simple, quick, warming and delicious!
I made this for dinner tonight, it was fantastic. Appreciated how it only took me 20 minutes!
I made this recipe tonight. I will definitely be making this again! I love how flavorful and healthy this dish is. The ginger definitely makes this meal pop in my opinion. Thanks so much for your blog and all your recipe ideas!
I just made this recipe using ground chicken and it was amazing as well. Big hit with my family, including my picky eaters, which was really unexpected considering how veggie heavy it is (I put it over a little rice to make it more enticing to them 😉). Great recipe! It’s going in the rotation.
This recipe has become a staple in our family dinner rotation! I serve it over egg noodles. So delicious and easy!
Really enjoyed this, excellent use for my jumbo CSA cabbage! I left out the mushrooms as I didn’t have them but added a splash of black vinegar with the soy sauce that I think gave some depth. I poached some chicken thighs in the slow cooker and then used their broth instead of the water—just enough to bring everything together. Ate it alongside some chili oil noodles—made with chili crisp—you could also put a spoonful of that on top of the chicken and cabbage and it would be tasty.
This was so easy and delicious! We made ours with ground chicken like another commenter so that we wouldn’t have to pre-cook and shred chicken and it turned out great. Thanks for sharing this!
So good! I subbed eggplant for the mushrooms since my husband refuses to eat them and it turned out great! Also served over rice to soak up all of the broth. Thanks, Julie!
I’m so glad you enjoyed the recipe, Erin! Love the idea of using eggplant!