Description
These Egg Roll Bowls with Chicken and Cabbage are a quick and flavorful dish that’s easy to prepare. Packed with tender chicken, fresh veggies, and umami flavors, they make a satisfying meal perfect for any night of the week.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 4 cups shredded cabbage
- 1 cup grated carrots
- 3 green onions
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper
- Optional toppings (sesame seeds, fresh cilantro, Sriracha)
Instructions
- Heat sesame oil in a skillet over medium-high heat.
- Add diced chicken, season with salt and pepper, and cook until golden and cooked through (5-7 minutes).
- Stir in minced garlic and cook for about 30 seconds.
- Add shredded cabbage, grated carrots, and chopped green onions, cooking for 3-5 minutes until tender yet crisp.
- Pour in soy sauce and ground ginger, mixing well to combine flavors.
- Taste and adjust seasonings as needed, then serve hot with optional toppings.
Notes
For a vegetarian option, substitute chicken with firm tofu or tempeh.
Adjust spice levels by adding crushed red pepper flakes or Sriracha to taste.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg