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Egg Roll Bowls with Chicken and Cabbage

  • Author: Lana
  • Total Time: 30 minutes

Ingredients

Scale
  • 2 tablespoons olive oil or sesame oil
  • 1 lb ground chicken (Halal-certified)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated or finely chopped
  • 4 cups shredded cabbage (green and/or purple cabbage)
  • 1 cup shredded carrots
  • 2 tablespoons soy sauce (use gluten-free if necessary)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional for extra flavor)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional for spice)
  • 2 green onions, sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish (optional)
  • Fresh cilantro, for garnish (optional)

Ingredient Highlights for Egg Roll Bowls with Chicken and Cabbage

  • Ground Chicken: Lean ground chicken is a great source of protein and is perfect for this dish. It cooks quickly and absorbs the flavors of the seasoning, making it ideal for stir-fries.
  • Cabbage and Carrots: These vegetables add crunch and nutrition. Cabbage is low in calories and packed with fiber, while carrots contribute a natural sweetness and a vibrant color.
  • Sesame Oil: This oil imparts a rich, nutty flavor that’s typical in Asian cuisine. It enhances the overall taste of the egg roll bowl, giving it an authentic touch.
  • Soy Sauce and Rice Vinegar: These ingredients provide the savory umami and tangy flavor that is essential for any egg roll-inspired dish.

Instructions

Prepare the Chicken and Vegetables:

  1. Heat the Oil: In a large skillet or wok, heat the olive oil or sesame oil over medium-high heat.
  2. Cook the Chicken: Add the ground chicken to the skillet and cook for about 5-7 minutes, breaking it apart with a spatula until it is fully cooked through and browned.
  3. Add the Aromatics: Once the chicken is cooked, add the diced onion, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes, until the onion softens and the garlic becomes fragrant.

Add the Vegetables and Seasonings:

  1. Add the Cabbage and Carrots: Stir in the shredded cabbage and carrots. Cook, stirring frequently, for about 5-7 minutes, until the vegetables have softened but still retain some crunch.
  2. Season the Dish: Add the soy sauce, rice vinegar, sesame oil (if using), salt, and black pepper to the skillet. Stir to combine and coat the chicken and vegetables evenly with the seasonings.
  3. Add Spice (Optional): If you like a little heat, sprinkle in some red pepper flakes or your preferred chili sauce at this point. Mix well.

Final Touches:

  1. Garnish and Serve: Remove the skillet from the heat. Divide the egg roll bowl mixture into four bowls. Garnish with sliced green onions, sesame seeds, and fresh cilantro, if desired.
  • Prep Time: 10minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 4
  • Calories: 350
  • Fat: 12g
  • Carbohydrates: 15g
  • Protein: 35g

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Find it online: https://iheartcooks.com/egg-roll-bowls-with-chicken-and-cabbage/