This Thai Basil Cabbage Chicken Rice is an easy one-pan meal that’s perfect for busy weeknights or meal prep, and it’s full of simple upgrades that make it more nutritious without adding much extra work. Instead of cooking the rice in plain water, I use chicken bone broth to add more protein and savory flavor. I also stir in tomato paste, which is rich in lycopene, an antioxidant that’s even more bioavailable after cooking. Fresh aromatics like lemongrass and Thai basil add a layer of flavor and beneficial plant compounds!

The result is a nutritious, high-protein meal that’s easy to prepare, easy to clean up, and easy for making ahead for the week.

Thai Basil Chicken Cabbage Rice (Easy One-Pan Recipe)

This Thai basil cabbage chicken rice is an easy one-pan meal made with chicken, cabbage, bone broth, tomato paste, lemongrass, and Thai basil for a flavorful, high-protein dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Servings meals

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Ingredients

1 shallot, minced
2 Tbsp garlic, minced
2 Tbsp lemongrass, minced
1 Tbsp tomato paste
1 cup maitake mushrooms
1 lb boneless chicken breasts, ground
1 cup jasmine rice, rinsed
1 ½ cups chicken bone broth
1 Tbsp oyster sauce
1 Tbsp gochujang
1 Tbsp soy sauce
1 tsp dark soy sauce
1 tsp fish sauce
5 oz green beans, chopped
2 cups cabbage, chopped
1 tsp Thai chilis, minced
1 cup basil leaves
1 tsp black pepper

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Instructions
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Heat a large skillet over medium-high heat with the oil. Add the shallot, garlic, and lemongrass, and sauté for 1-2 minutes until fragrant.
1 shallot, 2 Tbsp lemongrass, 2 Tbsp garlic
Stir in the tomato paste, then add the mushrooms and chicken. Cook for 3-4 minutes, breaking up the chicken as it cooks.
1 Tbsp tomato paste, 1 lb boneless chicken breasts, 1 cup maitake mushrooms
Add the rice, followed by the bone broth. Stir in all of the seasonings until evenly combined, allowing it to cook together for
1 cup jasmine rice, 1 ½ cups chicken bone broth, 1 Tbsp oyster sauce, 1 Tbsp gochujang, 1 Tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp fish sauce
Arrange the green beans over the rice, then layer the cabbage on top.
5 oz green beans, 2 cups cabbage
Cover the skillet with a lid, reduce the heat to a gentle simmer, and cook for 15 minutes. Stir every 5 minutes to prevent the rice from sticking and to ensure it cooks evenly.
Remove the lid and stir in the Thai chilis, Thai basil leaves, and black pepper.
1 tsp Thai chilis, 1 cup basil leaves, 1 tsp black pepper
Continue cooking over low-medium heat for 5–10 minutes, stirring occasionally, until the remaining broth has been absorbed and the rice is tender.

Keyword Chicken, Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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