Egg Roll Bowls with Chicken and Cabbage
Why make this recipe
Egg Roll Bowls with Chicken and Cabbage are a quick and easy meal that captures the delicious flavors of traditional egg rolls without the hassle of frying. They are healthy, colorful, and can be made in under 30 minutes. This dish is also customizable, so you can add your favorite veggies or proteins. Whether you need a weeknight dinner or a meal prep option, these bowls are a great choice.
How to make Egg Roll Bowls with Chicken and Cabbage
Ingredients:
- 1 lb ground chicken
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or cauliflower rice (for serving)
Directions:
- In a large skillet, heat sesame oil over medium heat. Add ground chicken and cook until browned.
- Add garlic and ginger, stirring for about 1 minute until fragrant.
- Stir in the shredded cabbage and carrots, cooking until tender.
- Pour in soy sauce and mix well, cooking for an additional 2-3 minutes.
- Season with salt and pepper.
- Serve over cooked rice or cauliflower rice, and garnish with green onions.
How to serve Egg Roll Bowls with Chicken and Cabbage
To serve Egg Roll Bowls, place a generous scoop of the cooked chicken and vegetable mixture over a bed of rice or cauliflower rice. Top it with chopped green onions for added flavor and crunch. You can also drizzle extra soy sauce for those who like a bolder taste. These bowls make for a colorful and satisfying meal!
How to store Egg Roll Bowls with Chicken and Cabbage
You can store leftover Egg Roll Bowls in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warm. If you’ve used cauliflower rice, keep in mind that it may release some water when reheating, so stirring it well will help keep the texture nice.
Tips to make Egg Roll Bowls with Chicken and Cabbage
- Make sure not to overcook the cabbage and carrots; you want them tender but still crisp.
- Feel free to add other vegetables like bell peppers, snap peas, or mushrooms for extra nutrition.
- For a spicier kick, add some red pepper flakes or sriracha sauce.
Variation (if any)
You can easily swap the ground chicken for ground turkey, pork, or even tofu for a vegetarian version. Additionally, you can use different sauces like teriyaki or hoisin sauce for a flavor twist.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen mixed vegetables work well, just make sure to thaw and drain them before adding to the skillet.
What can I serve with Egg Roll Bowls?
These bowls are great on their own, but you can also serve them with a side of spring rolls or a simple salad.
Can I make Egg Roll Bowls ahead of time?
Absolutely! You can cook the chicken and vegetable mixture ahead of time, store it in the fridge, and just reheat it when you’re ready to serve.
Egg Roll Bowls with Chicken and Cabbage
Ingredients
Method
- In a large skillet, heat sesame oil over medium heat. Add ground chicken and cook until browned.
- Add garlic and ginger, stirring for about 1 minute until fragrant.
- Stir in the shredded cabbage and carrots, cooking until tender.
- Pour in soy sauce and mix well, cooking for an additional 2-3 minutes.
- Season with salt and pepper.
- Serve over cooked rice or cauliflower rice, and garnish with green onions.
