Quick Chicken Egg Roll Bowls with Cabbage (Print Version)
Whip up quick chicken egg roll bowls with savory ground chicken, crisp cabbage, and a flavorful sauce. An easy weeknight meal ready in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ The Savory Sizzle
01 -
1 lb lean ground chicken
02 -
1/2 head green cabbage, thinly sliced (about 5 cups)
03 -
2 medium carrots, shredded or julienned
04 -
1 tbsp sesame oil
05 -
Salt and black pepper to taste
→ Aromatic Foundation
06 -
4 cloves garlic, minced
07 -
1 tbsp fresh ginger, grated
08 -
4 green onions, thinly sliced (white and green parts separated)
→ Umami-Rich Glaze
09 -
1/4 cup low-sodium soy sauce
10 -
2 tbsp rice vinegar
11 -
1 tbsp brown sugar
12 -
1 tsp Sriracha or chili garlic sauce (optional, for heat)
13 -
1 tsp cornstarch
14 -
2 tbsp water
→ Crisp & Fresh Finish
15 -
1 tbsp toasted sesame seeds, for garnish
16 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp Sriracha (optional), 1 tsp cornstarch, and 2 tbsp water. Mince 4 cloves garlic, grate 1 tbsp fresh ginger, and thinly slice 4 green onions, separating white and green parts.
02 -
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 1 lb lean ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Season with salt and black pepper to taste. Drain any excess fat.
03 -
Push the cooked chicken to one side of the pan. Add the minced 4 cloves garlic, grated 1 tbsp fresh ginger, and the white parts of the 4 green onions to the empty side. Sauté for 1 minute until fragrant. Stir to combine with the chicken.
04 -
Add 1/2 head green cabbage (about 5 cups) and 2 medium shredded or julienned carrots to the skillet. Cook, stirring frequently, for 3-5 minutes, until the vegetables begin to soften but still retain some crispness. This forms the delicious base of your Quick Egg Roll Bowls with Chicken and Cabbage.
05 -
Give the prepared sauce mixture a quick whisk and pour it over the chicken and vegetables in the skillet. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly and glaze the ingredients for your Quick Egg Roll Bowls with Chicken and Cabbage.
06 -
Remove the skillet from heat. Divide the Quick Egg Roll Bowls with Chicken and Cabbage among 4 serving bowls. Garnish each bowl generously with the green parts of the 4 green onions, 1 tbsp toasted sesame seeds, and 1/4 cup fresh chopped cilantro. Serve immediately.
# Notes:
01 -
Feel free to swap ground chicken for ground pork, turkey, or even crumbled firm tofu for a vegetarian option.
02 -
For an extra crunch, serve these bowls with a side of crispy wonton strips or a sprinkle of crushed peanuts.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
04 -
A squeeze of fresh lime juice just before serving can brighten all the flavors in your Quick Egg Roll Bowls.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Chef's knife
04 -
Grater
05 -
Measuring cups and spoons
06 -
Small bowl
# Nutrition Facts (Per Serving):
Calories: 305 kcal
Total Fat: 13 g
Total Carbohydrate: 17 g
Protein: 28 g