Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the classic flavors of an egg roll without the frying. This easy, nutritious dish comes together quickly, making it perfect for busy weeknights or a simple weekend meal.

The image shows a close-up of a white bowl filled with stir-fried vegetables and small pieces of cooked meat. The dish has three main layers: the bottom layer consists of light green and translucent cabbage pieces with a slightly glossy texture; the middle layer includes small chunks of browned meat with a light pinkish-brown color; the top layer has chopped green onions, small bits of orange carrots, and some purple cabbage, adding bright color contrast. A pair of dark chopsticks are held by a woman's hand picking up some food from the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large skillet, heat the sesame oil over medium-high heat.
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.
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.
Step 4: Pour in the soy sauce and add the ground ginger. Mix thoroughly to combine all the flavors.
Step 5: Taste your dish and adjust the seasonings with salt, pepper, or more soy sauce if needed.
Step 6: Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or a drizzle of Sriracha for added flavor if desired.

Tips & Variations

Use fresh vegetables for the best texture and flavor in your egg roll bowls.
If you enjoy spice, add chili flakes or extra Sriracha while cooking.
For a vegetarian option, substitute chicken with firm tofu or tempeh.
Add bell peppers, snap peas, or broccoli for extra nutrition and variety.
Serve the dish over rice or noodles to make it more filling.

Storage

Store leftover egg roll bowls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat thoroughly before serving. For best texture, enjoy the dish immediately after cooking.

How to Serve

A close-up image of a white bowl filled with a stir-fry dish containing medium-sized pieces of cooked chicken with a light brown color, mixed with chopped translucent cabbage, small bright green onion pieces, and bits of purple onions and orange carrots. The textures show a soft and slightly glossy look due to the cooking sauce. A pair of black chopsticks is picking up some pieces of chicken and cabbage from the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables?

Yes, frozen vegetables can be used, but fresh ones will retain better texture and flavor.

Is this recipe gluten-free?

Yes, it can be made gluten-free by using tamari instead of soy sauce.

Egg Roll Bowls with Chicken and Cabbage Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

Egg Roll Bowls with Chicken and Cabbage offer a quick, nutritious, and flavorful meal that combines the essence of traditional egg rolls without the frying. Featuring diced chicken breast sautéed with fresh shredded cabbage, carrots, and green onions, seasoned with garlic, ginger, soy sauce, and sesame oil, this dish is perfect for busy weeknights or a healthy lunch. Served hot with optional toppings like sesame seeds, fresh cilantro, or Sriracha, it provides a satisfying crunch and savory taste in every bite.

Author: Ella
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 & 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 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 evenly.
Cook the Chicken: Add the diced chicken breast to the skillet, seasoning it with salt and pepper. Sauté for 5-7 minutes until the chicken is thoroughly cooked and has turned golden brown on the outside.
Add Vegetables: Stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for another 3-5 minutes, stirring occasionally, until the vegetables are tender yet retain a slight crispness.
Season: Pour in the soy sauce and add the ground ginger. Mix all the ingredients thoroughly to combine the flavors uniformly throughout the dish.
Taste and Adjust: Sample the dish and adjust seasonings 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 for enhanced flavor and presentation.

Notes

Use fresh vegetables for the best texture and flavor.
To make this dish gluten-free, substitute soy sauce with tamari.
Adjust the spice level by adding chili flakes or extra Sriracha.
Serve immediately to enjoy the crunch and freshness of the vegetables.
This dish can be served over rice or noodles for a heartier meal.
Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
For a vegetarian version, replace chicken with firm tofu or tempeh.

Keywords: Egg Roll Bowl, Chicken Egg Roll Bowl, Chicken and Cabbage Bowl, Healthy Chicken Bowl, Asian Chicken Bowl, Gluten-Free Chicken Bowl, Quick Chicken Dinner