Egg Roll Bowls with Chicken and Cabbage
Egg Roll Bowls with Chicken and Cabbage are a quick and flavorful weeknight meal that combines tender chicken, crunchy cabbage, and vibrant veggies. This dish captures the essence of classic egg rolls while being easy to prepare in a single skillet. Perfect for busy nights or entertaining guests, these bowls are not just delicious but also customizable to fit your dietary preferences. With stunning colors and enticing aromas, this recipe is sure to impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
- 3 boneless, skinless chicken breasts (about 1 lb), diced
- 3 cloves fresh garlic, minced
- 4 cups green or Napa cabbage, shredded
- 1 cup carrots, shredded
- 4 green onions, thinly sliced
- ¼ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1-inch piece ginger root, grated
- Salt and pepper to taste
Instructions
- Wash vegetables and dice chicken into bite-sized pieces. Mince garlic and ginger.
- Heat sesame oil in a large skillet over medium-high heat. Cook diced chicken until golden brown (6-8 minutes).
- Stir in minced garlic and ginger until fragrant (about 1 minute).
- Add shredded cabbage and carrots; stir-fry for about 5 minutes until veggies soften but remain crunchy.
- Pour in soy sauce and rice vinegar; season with salt and pepper. Stir to combine.
- Top with sliced green onions before serving in bowls.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 340
- Sugar: 4g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
Keywords: For added protein, substitute chicken with ground turkey, pork, or tofu. To make vegetarian, omit chicken and add extra vegetables like bell peppers or mushrooms. Store leftovers in an airtight container for up to three days; reheat in the microwave or skillet.