Egg Roll Bowls With Chicken And Cabbage: An Incredible Ultimate Minute Meal

Egg roll bowls with chicken and cabbage offer a delightful explosion of flavors in a quick, healthy meal. This recipe captures the essence of traditional egg rolls while simplifying the cooking process. It’s perfect for busy weeknights, providing a nutritious and satisfying option for the whole family.

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Why You’ll Love This Egg Roll Bowls With Chicken And Cabbage

Quick and Easy: This recipe can be made in about 30 minutes, making it a go-to for busy days.
Healthy Ingredients: Packed with lean protein and fresh vegetables, it’s a nutritious choice.
Customizable: You can easily adjust the ingredients or add your favorite toppings.
Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Delicious Flavor: The combination of soy sauce, ginger, and garlic creates a mouthwatering taste experience.

How to Make Egg Roll Bowls With Chicken And Cabbage

Ingredients:

1.5 pounds boneless, skinless chicken breast or thighs, cut into ½-inch pieces
2 tablespoons neutral cooking oil (like avocado, canola, or vegetable oil), divided
½ teaspoon salt
¼ teaspoon black pepper
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
6 cups green cabbage, thinly sliced or shredded (about ½ a medium head)
2 medium carrots, shredded or julienned
½ cup chopped green onions, divided (white and light green parts for cooking, dark green for garnish)
¼ cup low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon brown sugar or maple syrup (optional)
1 teaspoon sriracha or other chili garlic sauce (optional)
¼ cup chicken broth or water

Optional garnishes: Toasted sesame seeds, extra chopped green onions, crispy wonton strips or crushed roasted peanuts, additional sriracha or hoisin sauce.

Step-by-Step Instructions:

Prepare the Chicken: Cut 1.5 pounds of boneless, skinless chicken into uniform ½-inch pieces. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Set aside.
Chop Aromatics and Vegetables: Finely dice 1 medium yellow onion, mince 4 cloves of garlic, and grate or finely mince 1 tablespoon fresh ginger. Thinly slice 6 cups of green cabbage and shred or julienne 2 medium carrots.
Slice Green Onions: Slice ½ cup green onions, separating the white/light green parts for cooking from the dark green tops for garnish.
Whisk the Sauce: In a small bowl, combine ¼ cup low-sodium soy sauce (or tamari), 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon brown sugar or maple syrup (optional), 1 teaspoon sriracha or chili garlic sauce (optional), and ¼ cup chicken broth or water. Whisk until well combined and the sugar, if used, is dissolved. Set aside.
Cook the Chicken: Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces in a single layer (cook in batches if needed). Cook for 3-5 minutes per side until beautifully browned and cooked through. Remove chicken and set aside.
Sauté Aromatics: Reduce heat to medium. Add 1 tablespoon of neutral cooking oil (if needed) to the same skillet. Add diced yellow onion and the white/light green parts of green onions. Sauté for 3-5 minutes until softened and translucent.
Introduce Garlic and Ginger: Add minced garlic and grated ginger to the pan. Cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
Add Cabbage and Carrots: Add thinly sliced cabbage and shredded carrots to the skillet. Stir frequently, sautéing for 5-7 minutes until the cabbage wilts and softens to your desired tenderness.
Introduce Sauce and Chicken: Pour the whisked sauce mixture over the vegetables. Return the cooked chicken to the skillet. Stir well to ensure the sauce coats all ingredients. Bring to a gentle simmer.
Simmer and Thicken: Let the mixture simmer for 3-5 minutes, stirring occasionally, allowing flavors to meld and the sauce to slightly thicken. This step is crucial for flavor integration.
Final Seasoning Check and Garnish: Taste and adjust seasonings to your personal preference. Just before serving, stir in the reserved dark green parts of the chopped green onions.
Serve Immediately: Divide the hot egg roll mixture into individual bowls. Serve on its own, over steamed rice, cauliflower rice (for low-carb), or wrapped in large lettuce leaves. Garnish generously with toasted sesame seeds, extra green onion tops, crispy wonton strips, crushed roasted peanuts, or additional sriracha or hoisin sauce as desired to enhance flavor and texture.

How to Serve Egg Roll Bowls With Chicken And Cabbage

Serving egg roll bowls with chicken and cabbage is versatile. You can enjoy them on their own for a low-carb option, or over a bed of rice for a more filling meal. They also work well in lettuce wraps for a fresh and crunchy alternative. Add garnishes for an extra layer of flavor and visual appeal.

How to Store Egg Roll Bowls With Chicken And Cabbage

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them in the microwave or stovetop until heated through. You may want to add a splash of water or broth to prevent the mixture from drying out during reheating.

Tips to Make Egg Roll Bowls With Chicken And Cabbage Perfect

Chicken Substitutes: You can use ground turkey, beef, or shrimp instead of chicken for a different protein option.
Vegetable Variability: Feel free to incorporate other vegetables like bell peppers, broccoli, or snap peas for added color and nutrition.
Spice It Up: Adjust the sriracha level according to your spice preference for a more robust flavor.
Make It Ahead: Prepare the ingredients in advance and store them separately for a quicker cooking experience during the week.

Flavor Variations

Experiment with different sauces and seasonings to tailor the dish to your taste. Try adding oyster sauce or hoisin sauce for a sweeter kick. You can also switch up the herbs and spices by adding cilantro or lime juice for a fresh twist.

Pro Tips for Success

Uniform Cutting: Cut vegetables and chicken into uniform sizes for even cooking.
Don’t Overcrowd the Pan: If the skillet gets crowded, cook the chicken in batches to avoid steaming.
Adjust Cooking Time: Depending on your stovetop and pan, cooking times may vary. Keep an eye on the chicken and veggies for the perfect texture.

FAQs About Egg Roll Bowls With Chicken And Cabbage

1. Can I make this recipe gluten-free?

Yes, use tamari instead of soy sauce and check that any other sauces you use are gluten-free. This way, you can enjoy the dish without gluten concerns.

2. How can I make this dish more kid-friendly?

To make it more appealing to kids, consider omitting the sriracha and opting for sweeter sauces like hoisin. Additionally, serving it with rice might be more enticing for younger eaters.

3. Can I freeze egg roll bowls?

Yes, you can freeze egg roll bowl mixtures. Store them in freezer-safe bags or containers for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat in a skillet.

Final Thoughts

Egg roll bowls with chicken and cabbage are an incredible minute meal that brings a delicious and healthy twist to a classic favorite. With simple ingredients and quick cooking steps, you can offer your family a nutritious dish without a lot of fuss. Enjoy this meal any night of the week and savor the delightful flavors that come together in just one pan!

Egg Roll Bowls With Chicken And Cabbage: An Incredible Ultimate Minute Meal