Quick Egg Roll Bowls with Chicken & Cabbage (Print Version)
Enjoy all the savory flavors of an egg roll without the fuss! These quick chicken and cabbage bowls are packed with flavor, ready in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Savory Sauté Base
01 -
1 tbsp avocado oil
02 -
1 lb ground chicken (93% lean)
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
05 -
Salt and pepper to taste
→ Crisp Cabbage & Carrot Medley
06 -
6 cups shredded green cabbage (about 1/2 medium head)
07 -
1 cup shredded carrots
08 -
4 green onions, thinly sliced (divided)
→ Umami-Rich Dressing
09 -
1/4 cup low-sodium soy sauce
10 -
2 tbsp rice vinegar
11 -
1 tbsp sesame oil
12 -
1 tbsp honey
13 -
1 tsp sriracha (optional)
→ Crunchy Toppers & Fresh Finish
14 -
1 tbsp toasted sesame seeds, for garnish
15 -
1/2 cup crispy wonton strips, for garnish
# Instructions:
01 -
In a small bowl, whisk together the 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, and optional 1 tsp sriracha. This prepares the vibrant dressing for your Quick Egg Roll Bowls with Chicken & Cabbage. Set aside.
02 -
Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add 1 lb ground chicken (93% lean) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
03 -
To the cooked chicken, add 4 cloves minced garlic and 1 tbsp grated fresh ginger. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic. This forms the savory base for your Quick Egg Roll Bowls with Chicken & Cabbage.
04 -
Stir in 6 cups shredded green cabbage and 1 cup shredded carrots into the skillet with the chicken. Cook for 5-7 minutes, stirring occasionally, until the cabbage and carrots are tender-crisp. Do not overcook; they should retain some crunch.
05 -
Remove the skillet from the heat. Pour the prepared dressing over the chicken and vegetable mixture. Add three-quarters of the 4 thinly sliced green onions. Stir well to combine all ingredients thoroughly. This completes your Quick Egg Roll Bowls with Chicken & Cabbage.
06 -
Divide the Quick Egg Roll Bowls with Chicken & Cabbage among four serving bowls. Garnish each bowl with the remaining sliced green onions, 1 tbsp toasted sesame seeds, and 1/2 cup crispy wonton strips. Serve immediately and enjoy!
# Notes:
01 -
For a vegetarian Quick Egg Roll Bowls option, substitute the ground chicken with 1 lb crumbled firm tofu or tempeh.
02 -
Leftovers of these Quick Egg Roll Bowls store well in an airtight container in the refrigerator for up to 3-4 days.
03 -
Adjust the spice level of your Quick Egg Roll Bowls by increasing or decreasing the 1 tsp sriracha, or omit it entirely for a milder flavor.
04 -
Serve these Quick Egg Roll Bowls as is for a low-carb meal, or over a bed of steamed rice or quinoa for a heartier option.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 364 kcal
Total Fat: 18 g
Total Carbohydrate: 23 g
Protein: 28 g