Egg Roll Bowls with Chicken and Cabbage Recipe

Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the flavors of your favorite appetizer in a quick, healthy meal. This dish combines tender chicken with crisp vegetables and savory seasonings for an easy, satisfying bowl perfect for any night.

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

• For a vegetarian version, substitute the chicken with firm tofu or cooked mushrooms.
• Adding a splash of rice vinegar or a sprinkle of crushed red pepper can enhance the flavors.
• Use fresh ginger for a brighter, more pungent taste compared to ground ginger.

Storage

Store leftover egg roll bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to keep the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of diced chicken breast?

Yes, ground chicken works well and will cook faster. Just break it up in the skillet and cook until fully browned before adding the vegetables.

Is this recipe gluten-free?

It can be gluten-free if you use tamari instead of soy sauce, as traditional soy sauce often contains wheat.

Egg Roll Bowls with Chicken and Cabbage Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This Egg Roll Bowl with Chicken and Cabbage is a delicious, low-carb dish that captures the savory and vibrant flavors of classic egg rolls without the wrapper. Featuring tender chicken breast, crisp cabbage, and fresh veggies, all stir-fried in aromatic sesame oil and ginger, it’s a quick and healthy meal perfect for busy weeknights.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian
• 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 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

1. Heat the Oil: In a large skillet, heat the sesame oil over medium-high heat until shimmering, preparing it for sautéing the chicken and vegetables.
2. Cook the Chicken: Add the diced chicken breast to the skillet. Season with salt and pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and has a nice golden-brown color on the outside.
3. Add Vegetables: Stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for 3 to 5 minutes more, stirring often, until the vegetables are tender but still retain some crispness.
4. Season: Pour the soy sauce over the mixture and sprinkle in the ground or fresh grated ginger. Mix everything thoroughly to ensure the flavors are evenly distributed throughout the bowl.
5. Taste and Adjust: Sample the dish and adjust the seasoning by adding more salt, pepper, or soy sauce as desired to suit your taste preferences.
6. Serve: Remove the skillet from heat. Serve the egg roll bowl hot, garnished with optional toppings like sesame seeds, fresh cilantro, or a drizzle of Sriracha for extra flavor and visual appeal.

Notes

• Use tamari instead of soy sauce to make this recipe gluten-free.
• The dish can be customized with additional vegetables such as bell peppers or snap peas for extra crunch and color.
• For a vegetarian version, substitute chicken with firm tofu or tempeh.
• Fresh grated ginger provides a brighter ginger flavor compared to ground ginger; use what you have on hand.
• Serve with steamed rice or quinoa if desired, though it’s delicious on its own as a low-carb meal.
• Leftovers keep well in the fridge for up to 3 days and reheat quickly in a skillet or microwave.

Keywords: egg roll bowl, chicken egg roll, cabbage stir fry, healthy bowl recipe, gluten free egg roll, quick dinner, low carb chicken recipe, Asian chicken stir fry