Egg Roll Bowls with Chicken and Cabbage Recipe
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.
- 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
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
- Heat the Oil: In a large skillet, heat the sesame oil over medium-high heat to prepare for cooking the chicken and vegetables.
- 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.
- 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.
- Season: Pour in the soy sauce and add the ground ginger. Mix thoroughly to combine all the ingredients and meld the flavors together evenly.
- Taste and Adjust: Sample the dish and adjust seasoning as needed, adding more salt, pepper, or soy sauce to suit your taste preferences.
- 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
