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
Scale
- 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