Description
Quick and easy Egg Roll Bowls that capture the bold flavors of traditional egg rolls without the fuss.
Ingredients
Scale
- 1 pound chicken breast, diced
- 4 cups cabbage, shredded
- 1 cup carrots, shredded
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add garlic and ginger and sauté for 1 minute until fragrant.
- Add diced chicken and cook until browned and cooked through, about 5 to 7 minutes.
- Stir in cabbage, carrots, soy sauce, salt, and pepper.
- Cook until the vegetables are tender, about 3 to 5 minutes.
- Remove from heat and top with green onions and sesame seeds.
- Serve in bowls and enjoy!
Notes
For a healthier twist, substitute chicken for turkey or firm tofu. Add thinly sliced bell pepper or snap peas for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: egg roll bowls, easy dinner, weeknight meal, chicken recipe, Asian cuisine, healthy recipe