Description
A quick and healthy take on traditional egg rolls, packed with chicken, cabbage, and vegetables in a savory bowl.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast (diced into ½-inch pieces)
- 4 cups shredded cabbage (green or a mix of purple and green)
- 1 cup grated carrots
- 3 green onions (chopped, white and green parts separated)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil (toasted preferred)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- Salt and pepper (to taste)
- Optional toppings: sesame seeds, fresh cilantro, or Sriracha
Instructions
- Heat the sesame oil in a large 12-inch skillet over medium-high heat until it shimmers, about 1-2 minutes.
- Add the diced chicken in a single layer, seasoning generously with salt and pepper. Cook undisturbed for 2-3 minutes until golden brown, then stir and continue cooking for another 3-4 minutes until fully cooked.
- Push the chicken to the edges of the pan, add minced garlic and the white parts of the green onions to the center, cooking for about 30 seconds until fragrant.
- Add the cabbage, carrots, and green parts of the green onions. Stir and cook for 3-5 minutes until cabbage is tender but slightly crunchy.
- Pour in the soy sauce and sprinkle ground ginger. Toss the mixture to coat and cook for another minute.
- Remove from heat and serve hot, adding optional toppings if desired.
Notes
For meal prep, store leftovers in an airtight container in the fridge for 3-4 days. Avoid freezing for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg