Description
These Egg Roll Bowls with Chicken and Cabbage offer an array of vibrant flavors from tender chicken and fresh vegetables. Perfect for a quick dinner or a nutritious meal, they come together in just 10 minutes, making them a go-to option for families.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, diced
- 4 cups shredded cabbage
- 1 cup grated carrots
- 3 chopped green onions
- 3 cloves minced garlic
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Optional toppings: sesame seeds, fresh cilantro, Sriracha
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Cook diced chicken with salt and pepper for 5-7 minutes until golden and cooked through.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in shredded cabbage, grated carrots, and chopped green onions; cook for 3-5 minutes until veggies are tender yet crunchy.
- Pour in soy sauce and add ground ginger; mix to combine flavors thoroughly.
- Taste and adjust seasonings, then remove from heat and serve hot, garnished with optional toppings.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Use pre-shredded cabbage and carrots to save time.
Feel free to substitute chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg