Description
Enjoy a delightful bowl of Egg Roll Bowls with Chicken and Cabbage, featuring tender chicken, vibrant veggies, and a rush of flavor, ready in just 10 minutes! Perfect for quick dinners or meal prep!
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, to taste
- Toppings (optional): sesame seeds, fresh cilantro, Sriracha
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Cook diced chicken with salt and pepper for 5-7 minutes until golden.
- Add minced garlic and cook for 30 seconds.
- Stir in cabbage, carrots, and green onions; sauté for about 3-5 minutes.
- Pour in soy sauce and ground ginger; mix thoroughly.
- Taste and adjust seasonings as needed.
- Serve hot, topped with sesame seeds or Sriracha.
Notes
Allow cooked egg roll bowls to cool before storing in an airtight container for up to 4 days.
For longer storage, freeze in airtight containers for up to 3 months.
Reheat in microwave for 1-2 minutes, stirring to maintain even heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg