Egg Roll Bowls with Chicken and Cabbage: A Quick and Nutritious Meal
When you’re craving the flavors of a classic egg roll but want a healthier and quicker alternative, Egg Roll Bowls with Chicken and Cabbage come to the rescue. This dish offers a perfect balance of savory chicken, crunchy cabbage, and a medley of Asian-inspired seasonings. The convenience of this recipe makes it ideal for busy weeknights when you want a nutritious meal without sacrificing taste.
With minimal prep and cooking time, these Egg Roll Bowls provide a satisfying and flavorful dining experience that the whole family will love. Say goodbye to the deep-fried egg rolls and hello to this lighter, yet equally delicious, version!
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy
Cuisine Type: Asian
Course: Main Dish
Dietary Labels: Gluten-Free, Low Carb
Why You’ll Love This Recipe
– Experience the delicious flavors of an egg roll in a healthier form.
– Quick and easy preparation suitable for busy schedules.
– Adaptable recipe that can accommodate various dietary preferences.
Ingredients
For the Main Component
– 1 lb chicken breast, thinly sliced
– 1 small head of cabbage, shredded
– 1 onion, diced
– 3 cloves of garlic, minced
– 2 tablespoons soy sauce
– 1 teaspoon ginger, grated
– 1 tablespoon sesame oil
– Salt and pepper to taste
For the Sauce
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon cornstarch
– 2 tablespoons water
Equipment Needed
– Large skillet
– Wooden spoon
– Cutting board and knife
– Mixing bowls
– Measuring cups and spoons
Step-by-Step Instructions
1. In a small bowl, whisk together the sauce ingredients: soy sauce, rice vinegar, honey, cornstarch, and water. Set aside.
2. Heat sesame oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned.
3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
4. Stir in the shredded cabbage and grated ginger. Cook until the cabbage is tender yet still slightly crisp.
5. Pour the prepared sauce over the chicken and cabbage mixture. Stir well to combine and coat evenly.
6. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
7. Serve the Egg Roll Bowls hot and garnish with sesame seeds or sliced green onions if desired.
Pro Tips for Success
– To save time, consider using pre-shredded cabbage from the grocery store.
– Adjust the seasoning of the sauce to suit your taste preferences.
– For a vegetarian version, substitute the chicken with tofu or mushrooms.
Substitutions & Variations
– For a spicier kick, add a dash of sriracha or red pepper flakes.
– Use tamari or coconut aminos as a gluten-free alternative to soy sauce.
– Incorporate other vegetables like bell peppers or snap peas for added color and nutrients.
Storage & Make-Ahead Tips
Room Temperature: It’s best to enjoy this dish fresh when the flavors are most vibrant.
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat the Egg Roll Bowls in a skillet over low heat until warmed through.
Make Ahead: You can prep the ingredients ahead of time but cook the dish just before serving for the best taste and texture.
Serving Suggestions
– Pair these Egg Roll Bowls with steamed jasmine rice or cauliflower rice for a complete meal.
– A side of kimchi or pickled vegetables adds a tangy contrast to the savory flavors of the dish.
– Finish the meal with a refreshing cucumber salad or a light fruit sorbet for dessert.
Nutrition Information (Per Serving)
Calories: 280 | Protein: 25g | Carbohydrates: 15g | Fat: 12g | Fiber: 5g | Sugar: 8g | Sodium: 900mg
FAQ
1. Can I make this ahead? While you can prep the ingredients in advance, it’s recommended to cook the dish fresh for optimal taste.
2. Can I bake instead of fry? This recipe is designed for stovetop cooking for the best results.
3. What can I substitute for sesame oil? You can use olive oil or avocado oil as a substitute.
4. How do I know when the cabbage is cooked? The cabbage should be tender yet retain some crunch for texture.
5. Can I freeze leftovers? It’s not recommended as the texture of the cabbage may change upon thawing.
6. How long do leftovers last? Enjoy any leftovers within 2 days for the best quality.
Recipe Notes
Egg Roll Bowls with Chicken and Cabbage offer a convenient and healthier twist on the classic egg roll. This dish is versatile and allows for personalization with different vegetables or protein choices. Enjoy the flavors of this beloved takeout favorite in a homemade, nutrient-packed version.
Egg Roll Bowls with Chicken and Cabbage: A Quick and Nutritious Meal
Experience the delicious flavors of an egg roll in a healthier form with Egg Roll Bowls featuring savory chicken, crunchy cabbage, and Asian-inspired seasonings. This quick and easy recipe provides a nutritious meal option suitable for busy schedules.
Ingredients
-
1 lb chicken breast, thinly sliced
-
1 small head of cabbage, shredded
-
1 onion, diced
-
3 cloves of garlic, minced
-
2 tablespoons soy sauce
-
1 teaspoon ginger, grated
-
1 tablespoon sesame oil
-
Salt and pepper to taste
-
1/4 cup soy sauce
-
2 tablespoons rice vinegar
-
1 tablespoon honey
-
1 teaspoon cornstarch
-
2 tablespoons water
Directions
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In a small bowl, whisk together the sauce ingredients: soy sauce, rice vinegar, honey, cornstarch, and water. Set aside.
-
Heat sesame oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned.
-
Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent.
-
Stir in the shredded cabbage and grated ginger. Cook until the cabbage is tender yet still slightly crisp.
-
Pour the prepared sauce over the chicken and cabbage mixture. Stir well to combine and coat evenly.
-
Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
-
Serve the Egg Roll Bowls hot and garnish with sesame seeds or sliced green onions if desired.
