Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Egg Roll Bowls with Chicken and Cabbage Recipe

★★★★★

4.6 from 137 reviews
  • Author: Lily
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Egg Roll Bowls with Chicken and Cabbage offer a flavorful, healthy, and quick-to-make meal that captures the essence of classic egg rolls without the need for frying. This recipe combines tender diced chicken breast with crisp shredded cabbage, grated carrots, and aromatic seasonings like garlic, ginger, and sesame oil, all sautéed together to create a colorful and satisfying bowl. Perfect for busy weeknights or a simple family dinner, this dish is easily customizable with various vegetables and spice levels, providing a nutritious and delicious option everyone will love.

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

Seasonings and Oils

  • 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
  • Sriracha sauce

Instructions

  1. Heat the Oil: In a large skillet, heat the sesame oil over medium-high heat until shimmering and warm to the touch, which creates the perfect cooking environment for the chicken.
  2. Cook the Chicken: Add the diced chicken breast to the skillet and season with salt and pepper. Stir frequently and cook for 5-7 minutes until the chicken is fully cooked through and develops a golden-brown exterior for enhanced flavor.
  3. Add Vegetables: To the cooked chicken, stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Continue cooking for 3-5 minutes, allowing the vegetables to soften while retaining a pleasant crunch.
  4. Season: Pour in the soy sauce and add the ground ginger, stirring thoroughly to combine all ingredients, ensuring the sauce evenly coats the chicken and vegetables, infusing them with deep savory and aromatic notes.
  5. Taste and Adjust: Sample the mixture and adjust seasoning with additional salt, pepper, or soy sauce as desired to perfectly balance the flavors to your preference.
  6. Serve: Remove the skillet from heat and immediately serve the egg roll bowl hot. Garnish with optional sesame seeds, fresh cilantro, or a drizzle of Sriracha for an extra kick of flavor and visual appeal.

Notes

  • Use fresh vegetables for the best texture and flavor in your egg roll bowls.
  • Adjust spice levels by adding chili flakes or Sriracha during cooking or at serving to suit your taste.
  • Serve the bowl immediately after cooking to enjoy the crunch of the vegetables.
  • For a gluten-free version, substitute soy sauce with tamari.
  • Leftovers store well in the refrigerator for up to 3 days in an airtight container.
  • To freeze leftovers, cool completely and store in freezer-safe containers for up to 3 months. Reheat thoroughly before eating.
  • For a vegetarian alternative, replace chicken with tofu or tempeh.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired

Keywords: egg roll bowl, chicken egg roll bowl, chicken and cabbage bowl, healthy chicken recipe, quick dinner, gluten-free egg roll, low carb dinner, easy stovetop meal, Asian chicken bowl

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorbylily.com/egg-roll-bowls-with-chicken-and-cabbage-recipe/