Description
Egg Roll Bowls with Chicken and Cabbage provide a delightful twist on your favorite Asian takeout dish, allowing you to enjoy all the flavors without the hassle of deep frying.
Ingredients
Scale
- 1 lb chicken breast, diced
- 4 cups cabbage, shredded
- 2 carrots, shredded
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
- Cooked rice or quinoa (optional)
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add the diced chicken. Cook until browned and no longer pink, about 5–7 minutes.
- Stir in the minced garlic and ginger. Sauté for 1-2 minutes, until fragrant.
- Toss in the shredded cabbage and carrots. Cook until the cabbage wilts, approximately 3-4 minutes.
- Pour in the soy sauce, then mix in the sliced green onions, salt, and pepper to taste.
- Serve the egg roll mixture over cooked rice or quinoa, if desired.
Notes
For variations, try substituting chicken with tofu or ground turkey, and use gluten-free soy sauce for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: egg roll bowls, chicken, cabbage, quick dinner, Asian recipe, gluten free