Egg Roll Bowls with Chicken and Cabbage Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
