Egg Roll Bowls with Chicken and Cabbage Recipe
Egg Roll Bowls with Chicken and Cabbage is a quick and flavorful one-pan meal inspired by classic egg roll flavors without the wrapper. Tender chicken breast is sautéed with crunchy cabbage, carrots, and green onions, all seasoned with garlic, ginger, soy sauce, and sesame oil. This easy stovetop recipe makes a healthy, low-carb, and gluten-free dish perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Scale
Chicken and Vegetables
- 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
Seasonings and Sauce
- 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
Instructions
- Heat the Oil: In a large skillet, heat the sesame oil over medium-high heat until shimmering to prepare for cooking the chicken.
- Cook the Chicken: Add the diced chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and develops a nice golden-brown exterior.
- Add Vegetables: Stir in the minced garlic, shredded cabbage, grated carrots, and chopped green onions. Cook for another 3-5 minutes, stirring frequently, until the vegetables are tender yet still retain a slight crispness.
- Season: Pour in the soy sauce and sprinkle the ground ginger over the mixture. Mix thoroughly to evenly distribute the flavors throughout the dish.
- Taste and Adjust: Sample the bowl and adjust the seasoning as needed by adding more salt, pepper, or soy sauce to suit your preference.
- Serve: Remove from heat and dish out the egg roll bowls while hot. Garnish with optional toppings like sesame seeds, fresh cilantro, or a drizzle of Sriracha for an added flavor kick.
Notes
- Use tamari instead of soy sauce to keep the recipe gluten-free.
- Substitute chicken breast with chicken thighs for a juicier texture if preferred.
- For a vegetarian version, replace chicken with firm tofu or tempeh.
- Make sure to shred the cabbage thinly for quicker cooking and better texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
Keywords: Egg roll bowl recipe, chicken egg roll bowl, low carb egg roll bowl, gluten free dinner, easy weeknight meal, stovetop chicken recipe, Asian-inspired chicken bowl
