Description
Enjoy these vibrant Egg Roll Bowls with Chicken and Cabbage that burst with flavor and colors. Perfect for quick dinners or satisfying lunches, this recipe combines savory chicken, crunchy cabbage, and a hint of sesame for a nourishing meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 4 cups shredded cabbage
- 1 cup grated carrots
- 3 green onions
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper
- Optional toppings: sesame seeds, fresh cilantro, or Sriracha
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add diced chicken breast, season with salt and pepper, and cook until golden brown for about 5-7 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add shredded cabbage, grated carrots, and chopped green onions, cooking for another 3-5 minutes until veggies soften.
- Pour in soy sauce and sprinkle ground ginger, stirring well to combine.
- Taste and adjust seasonings as needed.
- Serve hot and garnish with optional toppings.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a gluten-free option, use tamari instead of soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg