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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Yum! I’ve never made anything like this before but all the flavor sound awesome!
Julie, this looks delicious!!! I can’t wait to give it a try!!
Yum! This sounds delicious AND easy to make. I know what I’ll be making later this week!
I’ve been obsessed with cabbage lately and just bought two huge heads! I know what I’ll be making!
oh wow–this sounds great! I love asian dishes so this would be perfect! Next week’s dinner here we come! 🙂
Yum! Perfect for St. Pattys!
This looks delicious! This is getting made in my house soon!
And I love how your explanation of the recipe is longer than the recipe itself! 😉
Love the ginger in this! It’s such a delicious addition.
Yum! love one pot dishes! so convenient!
This sounds delicious. I love the flavor of ginger. I will definitely be making this. Thanks!
I love the flavors of sesame oil and ginger, and I don’t use them enough! This sounds delicious – I want to try it soon 🙂
That looks yummy, except I can’t do mushrooms! 🙁 Maybe I can come up with a substitute! I always need new meal ideas.
Cabbage is not something I typically use, but the flavors of this dish sound like the perfect match with cabbage! I love trying new flavors and seasonings 🙂
Yum – this sounds fantastic! We’ve taken so much inspiration from Blue Apron and similar businesses in our home. This one is definitely worth sharing. Thanks for passing along!
Mmmm! This sounds and look delicious! I’m definitely going to have to try this out!
Yummm!!! Super excited to make this, it’s different than what I tend to default to (which is what I need). Loving that I can use rotisserie chicken too. Thanks for adapting this!
I’m definitely going to make this but sub soy sauce for coconut aminos. Love that it includes rotisserie chicken… I’m all about quick dinners!
I’m typically not a huge cabbage person but if it’s disguised like in this recipe or pickled, I’m all in.
The cod and udon noodle recipe was my favorite Blue Apron recipe to date! I love your take on it!
I love easy recipes PLUS this one looks yum! 🙂
Yum! This looks so good! You come up with the best recipes! 🙂
This recipe is definitely going on my meal plan for next week. I think the hardest part for me is going to be slicing a cabbage thinly…but we will try anyway.
I love the combo of sesame oil, soy sauce, and ginger. All simple and healthy ingredients. I haven’t cooked a whole lot with cabbage, but this recipe looks delicious I need to give it a try!
Lovw this idea! I’m all for easy, weeknight recipes with minimal cleaning and lots of flavor so this seems like the perfect fit 🙂
This looks SO good, healthy, & easy!! Thanks so much for sharing!
Sounds great! Can’t wait to try it.
I swear, so many people are using Blue Apron nowadays! It’s awesome for meal prep too! I love this idea!
I’m not typically a big commenter, but I have to share: I just made this and its AWESOME. I ate three bowls and my boyfriend has already endorsed me making more tomorrow with the other half of the cabbage. Thank you!!!
(I followed the recipe to a T, but had no sesame oil so I got a little creative and mixed some peanut butter into the water before adding it… not quite the same thing but I still loved the final product!)
This broth sounds AMAZING! Definitely going to make this!
Hi Julie – I’m trying to clean out my freezer (i live with two roommates and its always stuffed!!). Do you think I could sub in shrimp here? When would I throw it in?
Any tips are appreciated – hoping to make this for dinner tomorrow (Sunday) night!
Holy cow! This was AMAZING!! Thank you sooo much for posting this!!
I have been eyeing this recipe for weeks and I finally got around to making it tonight. It is so delicious! It wasn’t much prep and was super simple to throw together once everything was chopped. I don’t normally like soup and this had the perfect amount of broth. I also made your garlic roasted cabbage a couple weeks ago, which was amazing. You definitely have me hooked on the cabbage!
I’m so glad you liked it!!! <3 Thank you for reporting back, too!
Made this tonight. Very good!!
Nice recipe!
The combination of chicken and cabbage is always my favorite one. Gonna try it tomorrow!
Thanks for sharing, Julie!
Hope you love it!
Hi Julie! This recipe sounds great and I can already tell it’s going to make the house smell amazing. Quick question: do you think this could be successfully adapted to a slow cooker? Thanks!
YUM! Definitely will be trying this. Thanks for sharing!
I made this tonight and it was fantastic!!! Is there a way to make it more “soupy”? Would you just double water and seasonings? Thanks for the recipe! 🙂
I’m so glad you liked it! And yes, that’s absolutely what I would do!
It’s cloudy and cooler today in Texas. I just had this soup for lunch today and it was delicious! The flavor and textures are fantastic! I doubled the recipe and added a can of full fat coconut milk and red pepper flakes at the end. I love the added creamy texture and kick from the peppers. Thank you so much, Julie!
I forgot to note that I added diced carrots in the beginning for some added color, texture and nutrition. This was an excellent recipe. Keep them coming!
Julie! Great recipe! I’m a huge cabbage fan (under appreciated veggie for sure) and on this chilly Halloween night in Colorado this dinner was perfect! My fiancé asked me if I would “add it to our rotation.” 🙂 thank you!
I’m so, so glad to hear it!!!
This was delicious! I bookmarked this awhile ago, but it wasn’t until I heard you mention it on the Coffee & Kettlebells podcast that I decided I needed to make it. I think it would also be tasty with bok choy instead of cabbage. As always, thanks for posting great recipes!
Ok so not going to lie, I had my doubts as I was cooking this. I was mostly just mad at the ginger – I had never peeled fresh ginger before and wow what a pain.
When it was simmering, I felt like it looked like unappealing mush.
But then … then I tried it. And omg, yum!
I used a little too much salt, but otherwise it was perfect and I can’t wait to try it again!
Ha! Yes, it definitely isn’t the best looking recipe but I am in love with the flavors. So glad you liked it, too! Also, you can definitely substitute ginger paste next time to make the ginger a little bit less of a pain for you!
Hi!
I am thinking of adding this to my meal plan because I have some leftover purple cabbage. Would that work just as well?
Thanks!
Yes!! The color will just be different but it should still taste great!
Can you do this in instant pot? I just bought all the ingredients at sprouts… Can’t wait to make it tomorrow night!
OMG I used to make this all the time! Adding it back to my rotation!
We make this regularly thanks to you, it is SO DELICIOUS!!
What a coincidence that this is popping up again on your blog as I just made this the other night – so flavorful and easy to make! Thanks for all the great recipes! 🙂
Hi Julie-would using a bag of prestressed cabbage work OK in this? Thanks!
Made this tonight and it was an instant hit! So delicious!