Egg Roll Bowls With Chicken And Cabbage: An Incredible Ultimate Minute Meal
Egg Roll Bowls With Chicken And Cabbage: An Incredible Ultimate Minute Meal
Egg roll bowls with chicken and cabbage embody a delightful twist on a classic takeout favorite. This recipe combines tender chicken, crisp cabbage, and an array of vegetables, all seasoned beautifully, delivering a satisfying meal in just minutes. It’s perfect for busy weeknights, providing a healthy option that the whole family will love.
Why You’ll Love This Egg Roll Bowl
These egg roll bowls are not just quick and easy; they are also packed with flavors and textures that everyone will enjoy. The combination of savory chicken, crunchy cabbage, and a tangy sauce makes for a deliciously vibrant dish. Plus, you can customize the toppings to suit your family’s preferences.
How to Make Egg Roll Bowls With Chicken and Cabbage
Ingredients:
- 1.5 pounds boneless, skinless chicken breast or thighs, cut into ½-inch pieces
- 2 tablespoons neutral cooking oil (like avocado, canola, or vegetable oil), divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 6 cups green cabbage, thinly sliced or shredded (about ½ a medium head)
- 2 medium carrots, shredded or julienned
- ½ cup chopped green onions, divided (white and light green parts for cooking, dark green for garnish)
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar or maple syrup (optional)
- 1 teaspoon sriracha or other chili garlic sauce (optional)
- ¼ cup chicken broth or water
- Optional garnishes: Toasted sesame seeds, extra chopped green onions, crispy wonton strips or crushed roasted peanuts, additional sriracha or hoisin sauce
Step-by-Step Instructions:
- Prepare the Chicken
Cut 1.5 pounds boneless, skinless chicken breast or thighs into uniform ½-inch pieces. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Set aside. - Chop Aromatics and Vegetables
Finely dice 1 medium yellow onion. Mince 4 cloves garlic. Grate or finely mince 1 tablespoon fresh ginger. Thinly slice 6 cups green cabbage and shred or julienned 2 medium carrots. - Slice Green Onions
Slice ½ cup green onions, separating white and light green parts for cooking from dark green tops for garnish. - Whisk the Sauce
In a small bowl, combine ¼ cup low-sodium soy sauce (or tamari), 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon brown sugar or maple syrup (optional), 1 teaspoon sriracha or chili garlic sauce (optional), and ¼ cup chicken broth or water. Whisk until well combined and sugar (if used) is dissolved. Set aside. - Cook the Chicken
Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Add seasoned chicken pieces in a single layer (cook in batches if needed). Cook for 3-5 minutes per side until beautifully browned and cooked through. Remove chicken and set aside. - Sauté Aromatics
Reduce heat to medium. Add 1 tablespoon neutral cooking oil (if needed) to the same skillet. Add diced yellow onion and the white/light green parts of green onions. Sauté for 3-5 minutes until softened and translucent. - Introduce Garlic and Ginger
Add minced garlic and grated ginger to the pan. Cook for 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the garlic. - Add Cabbage and Carrots
Add thinly sliced cabbage and shredded carrots to the skillet. Stir frequently, sautéing for 5-7 minutes until cabbage wilts and softens to your desired tenderness. - Introduce Sauce and Chicken
Pour the whisked sauce mixture over the vegetables. Return cooked chicken to the skillet. Stir well, ensuring sauce coats all ingredients. Bring to a gentle simmer. - Simmer and Thicken
Let the mixture simmer for 3-5 minutes, stirring occasionally, allowing flavors to meld and the sauce to slightly thicken. This step is crucial for flavor integration. - Final Seasoning Check and Garnish
Taste and adjust seasonings to your personal preference. Just before serving, stir in the reserved dark green parts of the chopped green onions. - Serve Immediately
Divide the hot egg roll mixture into individual bowls. Serve on its own, over steamed rice, cauliflower rice (for low-carb), or wrapped in large lettuce leaves. Garnish generously with toasted sesame seeds, extra green onion tops, crispy wonton strips, crushed roasted peanuts, or additional sriracha/hoisin sauce to enhance flavor and texture.
How to Serve Egg Roll Bowls With Chicken and Cabbage
Egg roll bowls can be enjoyed in numerous ways, making them a versatile meal option. Serve them on their own for a lighter dish, or over a bed of rice for a more hearty meal. For a low-carb alternative, opt for cauliflower rice or wrap the mixture in lettuce leaves. Customize your bowls with your choice of garnishes to add extra flavor and crunch.
How to Store Egg Roll Bowls With Chicken and Cabbage
Leftover egg roll bowls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through. If you want to keep the cabbage crisp, consider storing the mixture and rice separately.
Tips to Make Egg Roll Bowls With Chicken and Cabbage Perfect
- Use fresh ingredients for the best flavor. Fresh cabbage, onions, and garlic will enhance the dish’s taste.
- Adjust the cooking time if you prefer your vegetables more crunchy or well cooked.
- Feel free to add in other vegetables you have on hand, such as bell peppers or snow peas, for added nutrition.
Flavor Variations
You can switch up the flavors of your egg roll bowls easily. Try adding a splash of orange juice to the sauce for a citrusy twist, or incorporate some chili flakes for extra heat. Consider substituting different proteins like shrimp or tofu for variation.
Pro Tips for Success
- Make sure to cut chicken into uniform pieces for even cooking.
- Cook the chicken in batches if your skillet is crowded, as this will help achieve that nice golden-brown crust.
- Taste your sauce before adding it to the skillet. Adjust seasoning based on your preference for sweetness or spice.
FAQs About Egg Roll Bowls With Chicken and Cabbage
1. Can I make egg roll bowls ahead of time?
Yes, you can prepare the chicken and vegetable mix ahead of time. Just reheat everything when you’re ready to serve. Storing the sauce separately helps maintain the crispness of the cabbage.
2. How can I make this recipe gluten-free?
To make the egg roll bowls gluten-free, use gluten-free soy sauce or tamari and ensure your other ingredients are also gluten-free.
3. Can I freeze the egg roll bowls?
While it’s possible to freeze the mixture, the texture of the cabbage may change once thawed. If you plan to freeze them, it’s best to leave out the cabbage until you reheat the meal.
Final Thoughts
Egg roll bowls with chicken and cabbage provide a quick, healthy, and flavorful meal that is easy to customize. With this simple recipe, you’re just minutes away from a delicious dinner that everyone will love. Get your ingredients ready and experience the joy of this ultimate minute meal tonight!
Egg Roll Bowls With Chicken And Cabbage
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breast or thighs, cut into ½-inch pieces
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Vegetables
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 6 cups green cabbage, thinly sliced or shredded (about ½ a medium head)
- 2 medium carrots, shredded or julienned
- 0.5 cup chopped green onions (divided; white and light green parts for cooking, dark green for garnish)
For the Sauce
- 0.25 cup low-sodium soy sauce or tamari (for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar or maple syrup (optional)
- 1 teaspoon sriracha or other chili garlic sauce (optional)
- 0.25 cup chicken broth or water
Optional Garnishes
- toasted sesame seeds
- extra chopped green onions
- crispy wonton strips or crushed roasted peanuts
- additional sriracha or hoisin sauce
Instructions
Preparation
- Cut the chicken into uniform ½-inch pieces and season with salt and pepper. Set aside.
- Finely dice the onion, mince the garlic, grate the ginger, slice the cabbage, and shred the carrots.
- Slice the green onions, separating the white and light green parts for cooking from the dark green tops for garnish.
- In a small bowl, combine the sauce ingredients and whisk until well combined. Set aside.
Cooking
- Heat oil in a large skillet or wok over medium-high heat. Cook the chicken in a single layer for 3-5 minutes per side until browned and cooked through. Remove and set aside.
- Reduce heat to medium. Add more oil if needed, then add the onion and white/light green parts of green onions. Sauté for 3-5 minutes until softened.
- Add garlic and ginger to the pan and cook for 1-2 minutes, stirring constantly until fragrant.
- Add cabbage and carrots to the skillet and sauté for 5-7 minutes until cabbage wilts.
- Pour in the sauce mixture and return the cooked chicken to the skillet. Stir well and bring to a gentle simmer.
- Let the mixture simmer for 3-5 minutes, stirring occasionally, to allow flavors to meld and sauce to thicken.
- Adjust seasonings to your preference and stir in reserved dark green onion tops just before serving.
Serving
- Divide the egg roll mixture into bowls and serve on its own, over rice, or in lettuce wraps. Garnish with optional toppings.
