Egg Roll Bowls with Chicken and Cabbage
Egg Roll Bowls with Chicken and Cabbage are a delightful twist on a classic favorite. Picture a cozy kitchen filled with the enticing aromas of savory chicken, garlic, and a touch of sesame oil, mixing together to create something truly satisfying. With every bite, you’ll experience the crunch of fresh cabbage mingling with the tender chicken and the vibrancy of colorful carrots and green onions. It’s a feast for both the eyes and the taste buds!
Table of Contents
Thinking back to my childhood, I remember my mom whipping up egg rolls on special occasions—an assembly line of wrappers, filling, and laughter. Those moments made the kitchen feel alive and filled with joy. Now, I cherish passing that legacy along, but with a healthier twist. These Egg Roll Bowls with Chicken and Cabbage maintain that love and tradition, but they’re ready in just about 10 minutes. It’s an exciting and easy way to bring those comforting tastes into your home. I can’t wait for you to try this recipe—let’s dive in!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just 10 minutes—perfect for busy weeknights!
- Irresistible Flavor: Sweet, salty, and a hint of umami in every bite.
- Eye-Catching Appeal: The vibrant colors in the bowl make for a great presentation.
- Flexible Serving: Enjoy as a weeknight meal, lunch prep, or even a fun party dish.
- Diet-Friendly Options: Easily made gluten-free or dairy-free to fit your needs.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breast: Diced into bite-sized pieces for quick cooking; it’s lean and protein-packed. If you’re looking for alternatives, ground turkey or tofu work well too!
- 4 cups shredded cabbage: You can use green, purple, or a mix for an eye-catching dish. Pre-shredded cabbage saves time, but shredding your own gives you fresher flavor.
- 1 cup grated carrots: These add vibrant color and natural sweetness. Feel free to substitute with julienned bell peppers for a different twist.
- 3 green onions: Chopped for a fresh, sharp flavor; they also add visual appeal. You can use shallots if you’re in a pinch.
- 3 cloves garlic: Minced for that delicious aroma and depth of flavor. Fresh is best, but garlic powder can work in a hurry.
- 2 tablespoons soy sauce: For a savory kick—tamari works for gluten-free options. Coconut aminos is a great substitute for a lower-sodium version.
- 1 tablespoon sesame oil: This brings a toasty richness; don’t skip it! You can swap light olive oil or avocado oil, but the flavor won’t be quite the same.
- 1 teaspoon ground ginger: For warmth and a little zing; fresh grated ginger works wonderfully here too.
- Salt and pepper: To taste, adjusting for preference.
- Sesame seeds, fresh cilantro, or Sriracha: Optional toppings to add flavor and a touch of flair.
How to Make Egg Roll Bowls with Chicken and Cabbage
Heat the Oil: Start by heating the sesame oil in a large skillet over medium-high heat until it shimmers. This step not only improves the oil’s flavor but also creates a non-stick surface for the chicken. You’ll know it’s ready once you see it shimmering—perfect for the next step!
Cook the Chicken: Add your diced chicken to the skillet, seasoning it generously with salt and pepper. Sauté for about 5-7 minutes, stirring occasionally. You want the chicken to be cooked through and golden brown. Listening for that sizzle will ensure you’re on the right track!
Add the Garlic: Toss in the minced garlic, stirring for about 30 seconds until it becomes fragrant. This step is crucial for infusing the dish with that classic egg roll flavor. Once your kitchen smells amazing, it’s time to move on!
Incorporate Vegetables: Now, add the shredded cabbage, grated carrots, and chopped green onions to the skillet. Cook the mixture for 3-5 minutes, stirring often, until the vegetables are tender yet still have that satisfying crunch. The colors should be vibrant and inviting—your appetite will thank you!
Flavor It Up: Pour in the soy sauce and stir in the ground ginger. Mix everything thoroughly to coat the chicken and veggies. The moment the soy sauce hits the hot pan, you’ll appreciate the gorgeous aroma that wafts up—so delicious!
Taste & Adjust: Before you take it off the heat, taste your bowl and adjust the seasonings with more salt, pepper, or soy sauce if needed. It’s your dish, so don’t hesitate to personalize it until it sings with flavor!
Serve & Enjoy: Finally, remove the skillet from the heat and serve your egg roll bowls hot. Top them off with sesame seeds, fresh cilantro, or a drizzle of Sriracha for an extra kick. You’ve just created a full meal that’s as good as any takeout, but made right at home!
Storing & Reheating
To store your Egg Roll Bowls, let them cool to room temperature before placing them in an airtight container. They can stay at room temperature for about an hour but should be transferred to the fridge, where they’ll remain fresh for up to 4 days. If you want to keep them longer, they freeze beautifully—just portion them out in freezer-safe containers for up to 3 months. Reheat in the microwave for about 1-2 minutes or until heated through. Keep in mind that the texture of the cabbage may soften slightly, but a quick toss will refresh the dish.
Chef’s Helpful Tips
- Be careful not to overcrowd the skillet; cook the chicken in batches if necessary to avoid steaming instead of sautéing.
- Use fresh ingredients for the best flavor; swapping out fresh ginger for ground can change the taste significantly.
- If using frozen chicken, thaw it completely and pat dry before cooking for the best results.
- Consider adding a splash of lime juice for an extra burst of freshness just before serving.
- These bowls make excellent meal-prep options! Just reheat and enjoy throughout the week for a quick and nutritious meal.
Egg Roll Bowls with Chicken and Cabbage are a bright, flavorful dish that’s not only adaptable but also packed with nutrition. Feel free to experiment by adding your favorite veggies or proteins—you might create a new family favorite! Gather everyone around the table and savor the comforting flavors that remind you of home.
Recipe FAQs
Can I make this dish ahead of time?
Absolutely! You can prep the ingredients, like chopping the veggies and dicing the chicken, making the cooking process a breeze. Cooked egg roll bowls can be stored in the fridge for up to four days, making it a great option for meal prep.
What if I don’t have sesame oil?
No worries! While sesame oil adds a lovely nutty flavor, you can use light olive oil or avocado oil as substitutes. The taste will be different, but it will still be delicious!
Can I use different vegetables?
Definitely! Feel free to customize with whatever vegetables you have on hand. Bell peppers, snap peas, or even broccoli can provide great flavor and texture.
Is this dish gluten-free?
Yes, you can easily make these Egg Roll Bowls with Chicken and Cabbage gluten-free by using tamari or coconut aminos instead of regular soy sauce. Enjoy without worry!
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📖 Recipe Card
Egg Roll Bowls with Chicken and Cabbage
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
These Egg Roll Bowls with Chicken and Cabbage deliver irresistible flavors in a quick and easy dish, making them perfect for a satisfying dinner that is comforting and healthy.
Ingredients
- 1 pound boneless, skinless chicken breast, diced
- 4 cups shredded cabbage
- 1 cup grated carrots
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Sesame seeds, fresh cilantro, or Sriracha for topping
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add diced chicken, season with salt and pepper, and sauté for 5-7 minutes until golden brown.
- Stir in minced garlic and sauté for 30 seconds until fragrant.
- Incorporate shredded cabbage, carrots, and green onions; cook for 3-5 minutes until vegetables are tender.
- Add soy sauce and ground ginger, mixing thoroughly.
- Taste and adjust seasonings, then serve hot topped with sesame seeds, cilantro, or Sriracha.
Notes
You can use ground turkey or tofu instead of chicken.
Pre-shredded cabbage saves time, but fresh cabbage provides better flavor.
Store in an airtight container for up to 4 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
