Delightful Egg Roll Bowls: A Chicken and Cabbage Feast
You will love these Egg Roll Bowls with Chicken and Cabbage because they bring together all the vibrant flavors of a classic egg roll in a healthy, easy-to-make dish. This recipe gives you a nutritious option that’s quick to prepare on busy weeknights. The combination of ground chicken, fresh veggies, and savory sauces provides a delicious meal that everyone will enjoy.
How to Make Egg Roll Bowls with Chicken and Cabbage
Ingredients:
- 1 lb ground chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or cauliflower rice (optional)
Step by step:
- In a large skillet, heat the sesame oil over medium-high heat.
- Add minced garlic and sauté for 30 seconds.
- Add the ground chicken and cook until browned, breaking it apart as it cooks.
- Stir in the shredded cabbage, carrots, and green onions.
- Pour in the soy sauce and season with salt and pepper.
- Cook for another 5-7 minutes, or until the vegetables are tender.
- Serve over cooked rice or cauliflower rice if desired.
How to Serve Egg Roll Bowls with Chicken and Cabbage
Serve these bowls hot, garnished with additional green onions or sesame seeds for a touch of flair. You can pair them with soy sauce or your favorite dipping sauce for extra flavor. These bowls work great for lunch, dinner, or meal prep.
How to Store Egg Roll Bowls with Chicken and Cabbage
To store leftovers, let the egg roll mixture cool completely. Place it in an airtight container and store it in the refrigerator for up to three days. For longer storage, freeze the mixture in a freezer-safe container for up to three months.
Tips to Make Egg Roll Bowls with Chicken and Cabbage
- Use fresh vegetables for the best taste and texture.
- Customize the recipe by adding other vegetables like bell peppers or snap peas.
- For a spicy kick, add crushed red pepper flakes or Sriracha to the mix.
Variations
If you’re looking for a different flavor profile, try adding ginger or switching the ground chicken for ground turkey or even a plant-based protein for a meatless option.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the egg roll mixture ahead of time and store it in the refrigerator. Just reheat it when you’re ready to serve.
Is this meal gluten-free?
To make it gluten-free, use tamari instead of soy sauce. Always check labels to ensure all ingredients meet gluten-free standards.
What can I serve with these bowls?
These egg roll bowls pair wonderfully with a side salad or steamed vegetables. You can also enjoy them on their own for a lighter meal.
For more high-protein options, consider checking out this chicken salad or crispy garlic chicken fried rice.
Egg Roll Bowls with Chicken and Cabbage
Ingredients
Main Ingredients
- 1 lb ground chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 pieces green onions, sliced for serving and garnish
- 2 cloves garlic, minced
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil for cooking
- Salt and pepper to taste
- Cooked rice or cauliflower rice optional, for serving
Instructions
Cooking
- In a large skillet, heat the sesame oil over medium-high heat.
- Add minced garlic and sauté for 30 seconds.
- Add the ground chicken and cook until browned, breaking it apart as it cooks.
- Stir in the shredded cabbage, carrots, and green onions.
- Pour in the soy sauce and season with salt and pepper.
- Cook for another 5-7 minutes, or until the vegetables are tender.
- Serve over cooked rice or cauliflower rice if desired.