Description
Quick and fresh Egg Roll Bowls with Chicken and Cabbage, ready in just 10 minutes.
Ingredients
Scale
- 2 tablespoons sesame oil
- 1 pound boneless skinless chicken breast (diced)
- 4 cups shredded cabbage (mix of green and purple)
- 1 cup carrots (sliced)
- 4 each green onions (chopped)
- 4 cloves garlic (minced)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon ground ginger
- Salt, to taste
- Pepper, to taste
- 2 tablespoons sesame seeds
- 1/4 cup fresh cilantro (for garnish)
- Sriracha, to taste
Instructions
- Heat the sesame oil in a large pan over medium heat.
- Cook the chicken breast in the pan until no longer pink, about 5–7 minutes.
- Add the minced garlic, shredded cabbage, sliced carrots, and chopped green onions. Stir to combine.
- Season with soy sauce (or tamari), ground ginger, salt, and pepper. Stir well.
- Finish by removing from heat, serving in bowls and topping with sesame seeds and fresh cilantro.
- Drizzle Sriracha over the top if desired.
Notes
Avoid overcrowding the pan for even cooking. Adjust seasonings to taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg