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Egg Roll Bowls with Chicken and Cabbage

Quick and nutritious egg roll bowls featuring tender chicken, crisp cabbage, and savory Asian-inspired flavors. Ready in just 10 minutes with 30g protein per serving!
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast diced into 1/2-inch pieces
  • 4 cups shredded cabbage green or 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
  • sesame seeds, fresh cilantro, or Sriracha optional toppings

Equipment

  • large skillet
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Heat sesame oil in a large skillet over medium-high heat until shimmering.
  2. Add diced chicken to skillet and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and golden brown.
  3. Stir in minced garlic and cook for 30 seconds until fragrant, then add cabbage, carrots, and green onions.
  4. Cook vegetables for 3-5 minutes, stirring frequently, until tender yet still crisp.
  5. Pour in soy sauce and add ground ginger. Mix thoroughly to combine all flavors.
  6. Taste and adjust seasonings with additional salt, pepper, or soy sauce if needed.
  7. Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or Sriracha if desired.

Notes

For best results, use fresh vegetables and don't overcook to maintain crispness. Can be made gluten-free by using tamari. Store leftovers in airtight container for up to 3 days or freeze for up to 3 months.
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