Egg Roll Bowls with Chicken and Cabbage Recipe

Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the delicious flavors of classic egg rolls without the hassle of rolling or frying. This vibrant, quick dish combines tender chicken, crunchy cabbage, and savory seasonings for a nutritious and satisfying meal 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 your 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, crisp vegetables for the best texture and flavor.
• For a vegetarian version, substitute chicken with firm tofu or tempeh.
• Add bell peppers, snap peas, or broccoli for extra nutrition and color.
• Spice it up by adding sliced jalapeños, chili flakes, or more Sriracha.
• Serve over rice or noodles for a heartier meal.

Storage

Store leftover Egg Roll Bowls in an airtight container in the refrigerator for up to 3 days. To freeze, let cool completely and place in freezer-safe containers for up to 3 months. Reheat thoroughly in a skillet or microwave before serving. For best texture, enjoy the dish immediately after cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables?

Yes, frozen vegetables can be used, but fresh vegetables will provide a better texture and flavor.

Is this recipe gluten-free?

It can be made gluten-free by using tamari sauce instead of regular soy sauce.

Egg Roll Bowls with Chicken and Cabbage Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

Egg Roll Bowls with Chicken and Cabbage are a quick and flavorful take on classic egg rolls without the frying. This healthy, vibrant dish features tender diced chicken, crunchy shredded cabbage, grated carrots, and aromatic green onions, all seasoned with ginger, garlic, sesame oil, and soy sauce. Ready in just about 25 minutes, it’s a perfect nutritious meal for busy weeknights or casual gatherings, offering all the deliciousness of egg rolls in a convenient bowl form.

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

Ingredients

Scale 1x2x3x

Protein

• 1 pound boneless, skinless chicken breast, diced

Vegetables

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

Seasonings & Sauces

• 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

Instructions

1. Heat the Oil: In a large skillet, heat the sesame oil over medium-high heat, preparing it for cooking the chicken and vegetables evenly.
2. Cook the Chicken: Add the diced chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes until fully cooked and golden brown, ensuring it’s tender and flavorful.
3. Add Vegetables: Stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Continue cooking for 3-5 minutes until the vegetables are tender yet maintain a pleasant crispness.
4. Season: Pour in the soy sauce and add ground ginger. Mix thoroughly to combine and infuse the dish with aromatic, savory flavors.
5. Taste and Adjust: Sample the dish and adjust the seasoning by adding more salt, pepper, or soy sauce as needed to suit your preference.
6. Serve: Remove the skillet from heat and serve the egg roll bowls hot. Top optionally with sesame seeds, fresh cilantro, or a drizzle of Sriracha to enhance flavor and presentation.

Notes

• Use fresh vegetables for the best flavor and texture.
• Adjust spice levels by adding chili flakes or Sriracha during cooking if desired.
• Serve immediately after cooking to retain the crunchiness of the vegetables.
• Substitute chicken with tofu or tempeh for a vegetarian version.
• Consider serving over rice or noodles for a more filling meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Keywords: Egg Roll Bowls, Chicken Egg Roll Bowl, Cabbage Recipes, Asian Inspired Bowls, Quick Dinner, Healthy Chicken Bowl, Stir Fry, Weeknight Meal