Egg Roll Bowls with Chicken and Cabbage
As the aroma of sautéing garlic and ginger fills the kitchen, you can’t help but feel a wave of comfort and familiarity washing over you. Egg Roll Bowls with Chicken and Cabbage are not just another dinner option; they capture the essence of cozy nights spent with family or friends, sharing laughter and tasty bites. With their inviting colors and savory scents, these bowls resemble an inviting hug on a plate. Just imagine that tender chicken, the crunch of fresh vegetables, and that touch of sesame oil melting together in your mouth—pure bliss.
Table of Contents
Thinking about the last time I savored a homemade egg roll brings back vibrant memories. My mom used to whip them up on weekends, and we would gather around the table, the laughter echoing and the worry about the mess we would make from the crispy rolls forgotten. Now, I love to recreate that nostalgia in my own kitchen with these incredibly easy and quick egg roll bowls. They take just 10 minutes from start to finish, making them perfect for those busy weeknights when you’re craving something delicious yet simple. I can’t wait for you to try it out!
Why You’ll Love This Recipe
- Simple & Quick: Just 10 minutes for a wholesome meal—perfect for busy evenings!
- Irresistible Flavor: Enjoy a savory explosion with tender chicken and crisp veggies in every bite.
- Eye-Catching Appeal: The colorful layers make your dinner look as delightful as it tastes.
- Flexible Serving: Ideal for lunch, dinner, or even a light snack.
- Diet-Friendly Options: Easily adapt to gluten-free or dairy-free diets with some tweaks.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breast: Diced into bite-sized pieces, the chicken provides lean protein. You can substitute with turkey or firm tofu for a different take.
- 4 cups shredded cabbage: This can be green or a mix of purple and green for added color; it adds crunch and a nutritious boost.
- 1 cup grated carrots: Sweet and vibrant, carrots not only enhance flavor but also add a beautiful pop of color.
- 3 green onions: These chopped onions bring a mild onion flavor that brightens the dish.
- 3 cloves garlic: Minced garlic infuses the dish with aromatic goodness; fresh is best, but jarred can work in a pinch.
- 2 tablespoons soy sauce: Adds that beloved umami flavor; tamari is great for a gluten-free alternative.
- 1 tablespoon sesame oil: This rich oil gives a nutty depth; you could use a light olive oil in a bind.
- 1 teaspoon ground ginger: Its warmth and spice elevate the Asian flavors; fresh grated ginger packs an even bigger punch.
- Salt and pepper: Essential for enhancing all the individual flavors.
- Toppings like sesame seeds, fresh cilantro, or Sriracha: These add the finishing touch, providing texture and extra flavor.
How to Make Egg Roll Bowls with Chicken and Cabbage
Heat the Oil: Begin by heating the sesame oil in a large skillet over medium-high heat until it shimmers. This is the perfect moment to infuse your cooking with that wonderful nutty aroma. The oil should move easily around the pan but not smoke, which indicates it’s ready for the next step.
Cook the Chicken: Add the diced chicken to the skillet, seasoning it with salt and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken turns golden brown and is cooked through. Look for no pink bits, and let those edges get slightly crispy for added texture. This is your protein base, so getting it just right is crucial!
Add Aromatics: Now, stir in the minced garlic, cooking it for about 30 seconds until fragrant—this is the moment when your kitchen will start to smell heavenly. Then, toss in the shredded cabbage, grated carrots, and chopped green onions. Stir everything together and let it cook for about 3-5 minutes. You want the veggies to soften just a bit but still retain their crunch. The colors should brighten beautifully!
Incorporate Flavor: Once the vegetables are tender-crisp, pour in the soy sauce and sprinkle the ground ginger over the mix. Stir thoroughly to ensure everything is coated and flavors meld together. Give it a gentle taste. If needed, add more soy sauce or a sprinkle of salt and pepper until it’s just right. This is where the magic happens!
Serve & Enjoy: Remove the skillet from heat and serve hot! You can scoop the mixture into bowls, layering delicious toppings like sesame seeds, fresh cilantro, or a drizzle of Sriracha for a spicy kick if you desire. Each bite will be a comforting combination of textures and flavors making it truly irresistible.
Storing & Reheating
To store your egg roll bowls, allow them to cool to room temperature before transferring into an airtight container. Keep in the refrigerator for up to 3 days. For longer storage, you can freeze the mixture in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply reheat in a skillet over medium heat for about 5-7 minutes, or microwave in 30-second intervals, stirring in between. Keep in mind that while the flavor remains delightful, the texture of the cabbage may soften slightly after freezing.
Chef’s Helpful Tips
- Avoid overcrowding the skillet when cooking the chicken to ensure even browning and to maintain juices.
- Use fresh garlic and ginger for a more aromatic punch; jarred versions can often lose potency.
- If you prefer a spicier kick, consider adding red pepper flakes to the skillet when cooking the chicken.
- For a heartier meal, serve over rice or alongside steamed Asian noodles for that authentic combo.
Not only are these Egg Roll Bowls with Chicken and Cabbage a breeze to make, but they also pack a flavorful punch that the whole family will love. They’re perfect for any occasion, whether it’s a quick weeknight dinner or an easy meal prep option. Don’t hesitate to experiment with different vegetables or proteins to suit your taste or dietary preferences. Enjoy every savory bite and the joy of cooking something fresh and delicious!
Recipe FAQs
Can I make these bowls vegetarian or vegan?
Absolutely! You can substitute the chicken breast with firm tofu or tempeh for a vegan option. Just be sure to sauté the tofu until it’s golden for a delicious texture. Additionally, you can use coconut aminos instead of soy sauce for a soy-free option.
What can I serve these bowls with?
These egg roll bowls are fantastic on their own, but if you’re looking to elevate the meal, consider serving them over steamed jasmine or brown rice. Noodles also make a lovely base to soak up all the flavors.
Can I make this ahead of time?
Yes! You can prep and cook the ingredients a day ahead of time. Just store them in an airtight container in the fridge and reheat when you’re ready to dig in. The flavors will deepen and meld beautifully overnight.
How can I customize the vegetables in this recipe?
Feel free to use any vegetables you love or have on hand. Bell peppers, snap peas, or even broccoli would be delicious additions! Just be sure to chop them into bite-sized pieces for even cooking.
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📖 Recipe Card
Egg Roll Bowls with Chicken and Cabbage
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Description
These Egg Roll Bowls with Chicken and Cabbage combine tender chicken, crunchy vegetables, and savory flavors for a quick weeknight dinner that’s hard to resist.
Ingredients
- 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
- pepper
- toppings like sesame seeds, fresh cilantro, or Sriracha
Instructions
- Heat the sesame oil in a large skillet over medium-high heat.
- Cook the diced chicken, seasoning with salt and pepper, until golden brown, about 5-7 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Toss in shredded cabbage, grated carrots, and chopped green onions; cook for 3-5 minutes until slightly softened.
- Pour in soy sauce and sprinkle ground ginger, stirring to combine flavors.
- Serve hot, adding desired toppings.
Notes
Can substitute chicken with turkey or firm tofu.
Hold veggies to a tender-crisp texture for optimal flavor and crunch.
For storage, refrigerate in an airtight container for up to 3 days or freeze for 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
