Name: Egg Roll Bowls with Chicken and Cabbage Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian-inspired
Ingredients: 1 pound boneless, skinless chicken breast, diced; 4 cups shredded cabbage (green or a 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; Sriracha

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Introduction

Egg Roll Bowls with Chicken and Cabbage offer all the delicious flavors of classic egg rolls without the wrapper. This quick and easy stir-fry is packed with tender chicken, crunchy vegetables, and savory seasonings, making it a perfect weeknight dinner.

A close-up view of a white bowl filled with stir-fried chicken mixed with chopped vegetables. The dish has light brown pieces of chicken layered throughout, mixed with translucent, cooked cabbage showing pale yellow and green shades, along with small bits of purple cabbage, orange carrot bits, and green scallions, creating a colorful mix. A pair of dark chopsticks is seen picking up some pieces from the right side of the bowl. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breast, diced
4 cups shredded cabbage (green or a 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
Optional toppings: sesame seeds, fresh cilantro, or Sriracha

Instructions

Step 1: In a large skillet, heat the sesame oil over medium-high heat.
Step 2: Add the diced chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is cooked through and golden brown.
Step 3: Stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for another 3-5 minutes until the vegetables are tender yet still crisp.
Step 4: Pour in the soy sauce and add the ground ginger. Mix thoroughly to combine all the flavors.
Step 5: Taste your dish and adjust the seasoning with salt, pepper, or more soy sauce if needed.
Step 6: Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or a drizzle of Sriracha if desired.

Tips & Variations

For extra crunch, add chopped water chestnuts or snap peas.
Use ground chicken or turkey as a substitute for diced chicken.
Swap sesame oil with vegetable oil if you prefer a milder flavor.
Add a splash of rice vinegar or lime juice for acidity and brightness.
Make it vegetarian by replacing chicken with tofu or more vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep vegetables crisp, avoid overcooking when reheating.

How to Serve

A white bowl filled with three layers: the bottom layer is white steamed rice with a soft and fluffy texture, the middle layer consists of cooked ground meat mixed with thin orange carrot strips and pieces of light yellow cabbage, and the top layer is sprinkled with bright green chopped scallions and white sesame seeds. The bowl sits on a white marbled surface with a metal fork placed to the right side of the bowl and a small white bowl with more green scallions partially visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper texture.

Is there a gluten-free version of this dish?

Absolutely. Use tamari instead of soy sauce and check that any additional toppings are gluten-free to make this recipe suitable for gluten-free diets.