Egg Roll Bowls with Chicken and Cabbage Recipe
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.
- 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
