Cabbage Carrot Chicken Rice Bowl

Steps

How to make it

Prep 10 min · Cook 12 min

1. Dice chicken breast 220 g against the grain; cut cabbage 180 g into bite-size pieces; dice carrot 80 g finely; mince 1 garlic clove. Portion 2 bowls cooked white rice into serving bowls.
2. Toss chicken with 1 tsp soy sauce and rest 5–10 minutes to marinate (reserve 1 tsp soy sauce for finishing).
3. Heat 1 tbsp olive oil in a skillet over medium heat; stir-fry carrot 2 minutes until slightly softened.
4. Push carrot to the side; spread chicken in the pan and cook over medium heat 3–4 minutes until golden outside and cooked through (no pink inside).
5. Add cabbage and minced garlic; stir-fry over high heat 1–2 minutes until bright green.
6. Drizzle the remaining 1 tsp soy sauce around the edge of the pan; stir-fry over high heat 30 seconds to reduce juices.
7. Taste and portion over rice. For bento, cool to room temperature before closing the lid.

Tips & storage

Make it easier

• Finer carrot strips cook faster.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate 1–2 days; reheat with a splash of water.

Substitutions

Optional add-ins