Egg Roll Bowls with Chicken and Cabbage: An Incredible Ultimate 10-Minute Meal
Say goodbye to deep-fried guilt and hello to an explosion of flavor with these incredible Chicken and Cabbage Egg Roll Bowls! This lightning-fast, deconstructed take on a classic egg roll delivers all the savory, umami-rich goodness you crave, without the added fuss. Perfect for a busy weeknight, this dish comes together in mere minutes, offering a healthy and satisfying meal that will become a new family favorite.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Ready in under 15 minutes, making it the ultimate speedy supper for busy evenings.
- Packed with fresh vegetables and lean protein for a remarkably nutritious and satisfying meal.
- Delivers all the beloved savory and umami flavors of a traditional egg roll in a lighter, healthier format.
- Incredibly versatile – easily adaptable with different proteins or a variety of your favorite vegetables.
- Perfect for meal prep, holding up beautifully for delicious and convenient lunches throughout the week.
Ingredients
- 450 grams (1 pound) boneless, skinless chicken breast, diced into bite-sized pieces
- 400 grams (4 cups) shredded cabbage (green or a vibrant mix of purple and green)
- 110 grams (1 cup) grated carrots
- 3 green onions (scallions), thinly sliced, separating white and green parts
- 3 cloves garlic, finely minced
- 30 milliliters (2 tablespoons) soy sauce (or tamari for a gluten-free option)
- 15 milliliters (1 tablespoon) toasted sesame oil
- 5 grams (1 teaspoon) ground ginger (or 15 grams / 1 tablespoon fresh grated ginger for a more vibrant flavor)
- Fine sea salt and freshly ground black pepper, to taste
- Optional toppings: 5 grams (1 teaspoon) toasted sesame seeds, fresh cilantro leaves, or Sriracha hot sauce for a spicy kick
Instructions
- Begin by heating 15 milliliters (1 tablespoon) of toasted sesame oil in a large skillet or wok over medium-high heat until it shimmers. The sesame oil will infuse a wonderful nutty aroma into the dish right from the start.
- Add the diced 450 grams (1 pound) chicken breast to the hot skillet. Season generously with fine sea salt and freshly ground black pepper. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until it is thoroughly cooked through and boasts a beautiful golden-brown sear on all sides, ensuring it's no longer pink in the center.
- Once the chicken is cooked, stir in the 3 finely minced garlic cloves, 400 grams (4 cups) shredded cabbage, 110 grams (1 cup) grated carrots, and the white parts of the 3 thinly sliced green onions. Continue to cook for another 3-5 minutes, tossing frequently, until the vegetables are tender-crisp – they should be softened but still retain a slight, satisfying bite.
- Pour in 30 milliliters (2 tablespoons) of soy sauce (or tamari) and sprinkle in 5 grams (1 teaspoon) of ground ginger. Stir vigorously to ensure all the ingredients are well coated and the savory, aromatic flavors are evenly distributed throughout the dish.
- Carefully taste the egg roll bowl mixture. Adjust the seasonings as needed, adding more fine sea salt, freshly ground black pepper, or an extra splash of soy sauce to achieve your desired flavor balance. Remember that soy sauce is quite salty, so add judiciously.
- Remove the skillet from the heat. Stir in the green parts of the sliced green onions. Serve the hot egg roll bowls immediately, optionally garnished with 5 grams (1 teaspoon) of toasted sesame seeds, a sprinkle of fresh cilantro leaves, or a drizzle of Sriracha hot sauce for an extra layer of flavor and heat.
Tools You’ll Need
- Large skillet or wok (preferably non-stick)
- Cutting board
- Sharp chef's knife
- Measuring spoons and cups
- Spatula or sturdy cooking spoon
Essential Success Tips
- Ensure your skillet is properly hot before adding the chicken to achieve a good sear and prevent the chicken from steaming, which can lead to a less desirable texture.
- Avoid overcrowding the pan; if cooking a large batch, cook the chicken in two separate batches to ensure it browns effectively and cooks evenly.
- Cut all vegetables and chicken to a uniform, bite-sized size for even cooking and a cohesive texture in every spoonful.
- Don't overcook the cabbage and carrots; they should still have a slight crunch (tender-crisp) for optimal texture and freshness.
- Taste as you go – seasoning is key! Adjust soy sauce, salt, and pepper to your preference to achieve a perfectly balanced flavor profile.
Professional Cooking Secrets
- For an extra layer of umami and a subtle tang, try adding a splash of rice vinegar (approximately 5 milliliters / 1 teaspoon) along with the soy sauce and ginger.
- If using fresh ginger, add it along with the minced garlic for a more pungent, vibrant flavor that truly pops.
- To elevate the flavor even further, consider a homemade Asian sauce with a touch of honey or maple syrup for sweetness, and a dash of white pepper for classic Chinese restaurant flair.
Notes
- Storage: Leftovers of the Egg Roll Bowl can be stored in an airtight container in the refrigerator for up to 3-4 days, making them perfect for grab-and-go lunches.
- Variations: Feel free to substitute chicken with 450 grams (1 pound) of ground pork, lean beef, shrimp, or even firm tofu for a vegetarian option. Other vegetables like bell peppers, sliced mushrooms, or snap peas would also work wonderfully.
- Spice Level: For those who love heat, add a pinch of red pepper flakes with the garlic, or simply serve with extra Sriracha hot sauce on the side.
Frequently Asked Questions
Can I make this dish ahead of time for meal prep?
Absolutely! Egg Roll Bowls are fantastic for meal prep. Cook the dish as directed, then divide into individual airtight containers. It reheats beautifully in the microwave or quickly on the stovetop, making healthy lunches a breeze.
How can I make this recipe low-carb or keto-friendly?
This recipe is already inherently low-carb and suitable for many ketogenic diets! It's naturally gluten-free if you use tamari instead of regular soy sauce. To boost the fat content for a stricter keto diet, you could add a drizzle of chili garlic oil or extra toasted sesame oil before serving.
What are the best toppings for an Egg Roll Bowl?
The possibilities are endless! Toasted sesame seeds, fresh cilantro, and Sriracha are classic and popular choices. You could also add a fried or soft-boiled egg, crushed roasted peanuts (for extra crunch), a sprinkle of crispy fried onions, or a drizzle of a spicy mayonnaise sauce for an extra indulgent touch.
Nutrition Facts (Per Serving)
Calories: 320, Protein: 35g, Fat: 15g, Carbs: 12g, Fiber: 4g (Estimated per serving based on standard ingredients. Actual values may vary.)
Allergy Information
Contains soy and sesame. For a gluten-free version, ensure to use tamari instead of regular soy sauce. This dish is naturally dairy-free and nut-free, unless peanuts are added as an optional topping.
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