Quick Chicken Egg Roll Bowls with Cabbage (Print Version)
Enjoy quick egg roll bowls featuring savory chicken, crisp cabbage, and a flavorful sauce. A deconstructed take on a classic, ready in under 30 minutes.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Savory Sauté Base
01 -
1 tbsp neutral oil (like avocado or canola)
02 -
1 lb ground chicken (93% lean)
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
05 -
2 green onions, white parts separated, thinly sliced
06 -
Salt and pepper to taste
→ Crisp Veggie Medley
07 -
6 cups shredded green cabbage (about 1/2 medium head)
08 -
1 cup shredded carrots
09 -
2 green onions, green parts, thinly sliced
→ Umami-Rich Dressing
10 -
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
11 -
2 tbsp rice vinegar
12 -
1 tbsp sesame oil
13 -
1 tbsp honey (or maple syrup)
14 -
1 tsp sriracha (optional, adjust to taste)
→ Crunchy & Fresh Finish
15 -
1 tbsp sesame seeds, toasted
16 -
1 cup crispy wonton strips (or 1/2 cup crushed rice crackers for gluten-free)
17 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Mince 4 cloves garlic and grate 1 tbsp fresh ginger. Thinly slice 2 green onions, separating the white and green parts. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, and 1 tsp sriracha (if using). Set aside.
02 -
Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the white parts of 2 green onions, 4 cloves minced garlic, and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 -
Add 1 lb ground chicken to the skillet. Break it up with a spoon and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat. Season with salt and pepper to taste. 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 3-5 minutes, stirring occasionally, until the vegetables are tender-crisp. Avoid overcooking to maintain some crunch for your Quick Egg Roll Bowls with Chicken & Cabbage.
05 -
Pour the prepared dressing over the chicken and vegetable mixture in the skillet. Toss everything together until well combined and heated through, about 1-2 minutes. Taste and adjust seasoning if needed, adding more salt, pepper, or sriracha to your preference.
06 -
Divide the Quick Egg Roll Bowls with Chicken & Cabbage mixture among 4 serving bowls. Garnish each bowl generously with the green parts of 2 green onions, 1 tbsp toasted sesame seeds, 1 cup crispy wonton strips (or 1/2 cup crushed rice crackers), and 1/4 cup fresh chopped cilantro.
# Notes:
01 -
Meal Prep Tip: For best texture, store the cooked chicken and cabbage mixture separately from the crispy wonton strips and fresh garnishes. Reheat the base, then add fresh toppings.
02 -
Veggie Variations: Feel free to add other quick-cooking vegetables like sliced bell peppers, snow peas, or bean sprouts during Step 4 for extra color and nutrients.
03 -
Spice It Up: If you love heat, increase the 1 tsp sriracha in the dressing or add a pinch of red pepper flakes to the sautéed chicken for an extra kick.
04 -
Gluten-Free Option: Ensure you use tamari instead of soy sauce, and opt for crushed rice crackers instead of wonton strips to keep these Quick Egg Roll Bowls entirely gluten-free.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Chef's knife
04 -
Grater
05 -
Measuring cups and spoons
06 -
Whisk
07 -
Serving bowls
# Nutrition Facts (Per Serving):
Calories: 409 kcal
Total Fat: 20 g
Total Carbohydrate: 26 g
Protein: 30 g