Egg Roll Bowls with Chicken and Cabbage Recipe

Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the flavors of a classic egg roll without the hassle of wrapping or frying. This quick and nutritious meal combines tender chicken with crisp vegetables in a savory sauce that’s perfect for busy weeknights.

Ingredients

• 1 pound boneless, skinless chicken breast, diced
• 4 cups shredded cabbage (green or a mix of purple and green)
• 1 cup grated carrots
• 3 green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
• Salt and pepper, to taste
• Optional toppings: sesame seeds, fresh cilantro, or Sriracha

Instructions

1. Step 1: In a large skillet, heat the sesame oil over medium-high heat.
2. Step 2: Add the diced chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes until the chicken is cooked through and golden brown.
3. Step 3: Stir in the garlic, cabbage, carrots, and green onions. Cook for another 3-5 minutes until the vegetables are tender yet still crisp.
4. Step 4: Pour in the soy sauce and add ground ginger. Mix thoroughly to combine all the flavors.
5. Step 5: Taste the dish and adjust the seasonings with salt, pepper, or more soy sauce if needed.
6. Step 6: Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or a drizzle of Sriracha if desired.

Tips & Variations

• Use fresh vegetables for the best flavor and texture.
• Adjust the spice level by adding chili flakes or Sriracha during cooking.
• Serve immediately to enjoy the crispness of the vegetables.
• For a vegetarian version, substitute chicken with firm tofu or tempeh.
• Add other vegetables like bell peppers, snap peas, or broccoli for variety.
• Replace sesame oil with olive oil if desired, though the flavor will be different.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the dish cool completely, then place in freezer-safe containers for up to 3 months. Reheat thoroughly before serving, preferably on the stovetop or in the microwave until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables?

Yes, you can use frozen vegetables, but fresh ones will retain better texture and flavor.

Is this recipe gluten-free?

To make it gluten-free, substitute soy sauce with tamari sauce.

Egg Roll Bowls with Chicken and Cabbage Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

Egg Roll Bowls with Chicken and Cabbage are a quick, nutritious, and flavorful dish that mimics the taste of traditional egg rolls without the frying. Combining tender chicken breast with crisp cabbage, fresh carrots, and green onions, seasoned with soy sauce and ginger, this easy skillet recipe is perfect for a weekday dinner or meal prep. Garnish with sesame seeds, cilantro, or a drizzle of Sriracha for an added kick. This healthy, comforting bowl is ready in under 30 minutes and offers all the deliciousness of an egg roll in a lighter, simpler form.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein

• 1 pound boneless, skinless chicken breast, diced

Vegetables

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

Seasonings and Oils

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

Optional Toppings

• Sesame seeds
• Fresh cilantro
• Sriracha sauce

Instructions

1. Heat the Oil: In a large skillet, heat the sesame oil over medium-high heat to prepare for cooking the chicken and vegetables.
2. Cook the Chicken: Add the diced chicken breast to the skillet. Season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and has a golden brown color.
3. Add Vegetables: Stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for an additional 3 to 5 minutes, stirring frequently, until the vegetables become tender but still retain some crispness.
4. Season: Pour in the soy sauce and add the ground ginger. Mix thoroughly to combine all the ingredients and meld the flavors together evenly.
5. Taste and Adjust: Sample the dish and adjust seasoning as needed, adding more salt, pepper, or soy sauce to suit your taste preferences.
6. Serve: Remove the skillet from heat and serve the egg roll bowls hot. Top with optional sesame seeds, fresh cilantro, or a drizzle of Sriracha sauce for added flavor and presentation.

Notes

• Use fresh vegetables for optimal texture and flavor.
• Adjust spice levels by adding chili flakes or more Sriracha to your preference.
• Serve the bowls immediately after cooking to enjoy the best crunch and freshness.
• For a gluten-free version, substitute tamari in place of soy sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• When freezing, let the dish cool completely before placing in freezer-safe containers.

Keywords: Egg roll bowl, chicken cabbage stir fry, healthy egg roll recipe, gluten-free dinner, quick chicken stir fry, low-fat Asian bowl, easy weeknight meal