Delicious Egg Roll Bowls with Chicken and Cabbage in 10 Minutes

These Egg Roll Bowls with Chicken and Cabbage are a quick, nutritious meal packed with flavor and customizable options.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 tablespoons sesame oil
1 pound boneless skinless chicken breast diced

For the Vegetables

4 cups shredded cabbage mix of green and purple
1 cup carrots sliced
4 each green onions chopped
4 cloves garlic minced

For Flavoring

3 tablespoons soy sauce or tamari for gluten-free
1 teaspoon ground ginger
to taste salt
to taste pepper

Optional Toppings

2 tablespoons sesame seeds
1/4 cup fresh cilantro for garnish
to taste Sriracha

Equipment

Large skillet

Method

Step-by-Step Instructions for Egg Roll Bowls

Heat the oil: In a large skillet, heat sesame oil over medium-high heat until shimmering.
Cook the chicken: Add diced chicken breast, seasoning with salt and pepper. Sauté for 5-7 minutes until golden brown.
Add the vegetables: Stir in minced garlic, shredded cabbage, sliced carrots, and chopped green onions. Cook for 3-5 minutes until vegetables are tender.
Season the mixture: Pour in soy sauce and sprinkle ground ginger. Stir well to combine for 1-2 minutes.
Taste and adjust: Remove from heat and adjust seasoning as necessary.
Serve hot: Spoon mixture into bowls and top with optional garnishes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Use fresh produce for maximum flavor and serve immediately to maintain crunchiness.

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