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Egg Roll Bowls with Chicken and Cabbage Recipe

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3.9 from 1 review

Quick and nutritious egg roll bowls featuring tender chicken, crisp cabbage, and savory Asian flavors, delivering all the deliciousness of egg rolls without the frying.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1 pound boneless, skinless chicken breast diced into ½-inch pieces

Vegetables

  • 4 cups shredded cabbage (green or mix of purple and green)
  • 1 cup grated carrots
  • 3 green onions chopped, white and green parts separated
  • 3 cloves garlic minced

Seasonings and Oils

  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil toasted preferred
  • 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
  • Salt and pepper to taste

Optional Toppings

  • Sesame seeds
  • Fresh cilantro
  • Sriracha

Instructions

  1. Heat the Oil: Heat the sesame oil in a large 12-inch skillet over medium-high heat until it shimmers, about 1-2 minutes.
  2. Cook the Chicken: Add the diced chicken in a single layer and season generously with salt and pepper. Let it cook undisturbed for 2-3 minutes to develop a golden-brown crust, then stir and continue cooking for another 3-4 minutes until cooked through and no longer pink inside.
  3. Sauté Aromatics: Push the chicken to the edges of the pan and add the minced garlic and the white parts of the green onions to the center. Cook for 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Add Vegetables: Add the cabbage, grated carrots, and green parts of the green onions. Stir everything together and cook for 3-5 minutes, stirring frequently, until the cabbage is tender but still crunchy.
  5. Season the Bowl: Pour in the soy sauce and sprinkle the ginger over all the ingredients. Toss thoroughly to coat evenly and cook for another minute to meld the flavors. Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed.
  6. Serve Hot: Remove from heat immediately. Serve warm topped with optional sesame seeds, fresh cilantro, or a drizzle of Sriracha for added flavor and heat.

Notes

  • For meal prep, store cooled bowls in airtight containers for up to 3 days.
  • Reheat in a skillet for best texture; avoid microwaving to keep vegetables crisp.
  • Serve over cauliflower rice for a low-carb option or regular rice for a more filling meal.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Asian

Find it online: https://cozykitchenbymaya.com/egg-roll-bowls-with-chicken-and-cabbage-recipe/