JUST 4 Main Ingredients! Easy & Delish Cabbage Miso Chicken Rice Bowl Recipe
Today, I’m thrilled to share a recipe that’s incredibly easy, super delicious, and perfect for a quick weeknight meal: Just 4 Main Ingredients! Chicken Cabbage Bowl. We’re talking tender chicken, crisp cabbage, and vibrant bell peppers, all coated in a savory, umami-rich sauce, served over a comforting bowl of rice. Plus, I’ll show you how to make a super simple and “Yamitsuki” (addictive) cabbage side dish to go with it!
Let’s get cooking!
Chicken & Cabbage Bowl with Umami-Miso Sauce
Ingredients:
Serves: 1*
*In the video, I’m making 2 servings.
Main Components:
Cooked Rice: 1 bowl (approx. 150-200g / 5.3-7 oz, or about 1 cup cooked)
Chicken (thigh or breast): 100g (approx. 3.5 oz), cut into bite-sized pieces
Cabbage: 80g (approx. 2.8 oz), cut into bite-sized pieces
Bell Pepper (any color): 60g (approx. 2.1 oz), cut into bite-sized pieces
Vegetable Oil: 1 tsp (for cooking chicken)
Vegetable Oil: 1 tsp (for cooking cabbage)
Doubanjiang (Spicy Bean Paste): 1 tsp
Sesame Seeds (optional, for topping): To taste
For the Sauce:
Miso Paste: 0.5 tbsp
Sake (Japanese Rice Wine): 1 tbsp (approx. 0.06 US cup)
Oyster Sauce: 0.5 tbsp
Sugar: 1 tsp
Soy Sauce: 0.5 tsp
Potato Starch (Katakuriko) or Cornstarch: 0.5 tsp
Grated Garlic: 0.3 tsp (about 1/4 tsp or 1 small clove, grated)
Instructions:
Prep Ingredients: Cut the chicken, cabbage, and bell pepper into bite-sized pieces.
Mix the Sauce: In a small bowl, combine all the sauce ingredients (miso, sake, oyster sauce, sugar, soy sauce, potato starch, and grated garlic). Mix thoroughly until smooth.
Cook the Chicken: Heat 1 tsp of oil in a frying pan or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through. Stir in the Doubanjiang and mix well for about 30 seconds until fragrant. Remove the chicken from the pan and set aside.
Stir-fry Vegetables: Add another 1 tsp of oil to the same pan. Add the cabbage and stir-fry until it starts to wilt. Add the bell pepper and continue to stir-fry for another minute until slightly tender-crisp.
Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce mixture over everything.
Finish Cooking: Stir-fry over medium heat, ensuring all ingredients are coated with the sauce. Cook for another 1-2 minutes, or until the sauce has thickened slightly and everything is heated through.
Serve: Scoop the cooked rice into a bowl. Top generously with the chicken and cabbage stir-fry. Garnish with sesame seeds, if desired.
“Yamitsuki” Addictive Cabbage Salad
Ingredients:
Serves: 1*
*In the video, I’m making 2 servings.
Cabbage: 100g (approx. 3.5 oz), cut into bite-sized pieces
Shiokombu (Salted Kelp Strips): 1 tsp (If unavailable, use a tiny pinch of salt and a dash of dashi powder or MSG)
Soy Sauce: 1 tsp
Sesame Oil: 1 tsp
Sugar: 0.5 tsp
Ajinomoto (MSG): A pinch (optional)
Instructions:
Prep Cabbage: Cut the cabbage into bite-sized pieces (you can use the same cabbage prepped for the main dish).
Mix & Serve: In a small bowl, combine the cabbage pieces with all the seasonings: Shiokombu, soy sauce, sesame oil, sugar, and Ajinomoto (if using). Mix everything together thoroughly until the cabbage is well-coated. It’s ready to eat immediately!
And there you have it – a delicious and satisfying Chicken Cabbage Bowl with a zesty side salad, all made with minimal fuss! The “Just 4 Main Ingredients” approach for the bowl makes it a go-to for a quick, healthy, and flavorful meal.
I hope you enjoy these recipes! Don’t forget to check out the video for a visual guide. If you try it out, let me know how it went in the comments below or on the video.
Happy cooking!
