Ultimate Chicken Egg Roll Bowls Recipe

Introduction

Ultimate Chicken Egg Roll Bowls are a quick and delicious deconstructed take on the classic egg roll, packed with tender chicken, crunchy cabbage, and vibrant vegetables. This healthy and flavorful dish is perfect for busy weeknights when you want something satisfying yet easy to prepare.

Ingredients

• 1 pound ground chicken
• 4 cups shredded cabbage
• 2 carrots, grated
• 3 green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Step 1: In a large skillet or wok over medium-high heat, add the ground chicken. Cook, breaking it apart with a spatula, until no longer pink and slightly browned around the edges, about 5-7 minutes.
2. Step 2: Add the minced garlic and ginger to the skillet. Sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
3. Step 3: Toss in the shredded cabbage and grated carrots. Stir well to combine and cook for 3-5 minutes until the cabbage is wilted but still vibrant and crunchy.
4. Step 4: Pour in the soy sauce and sesame oil, stirring to evenly coat all ingredients. Add red pepper flakes if using, then season with salt and pepper to taste. Cook for another 2-3 minutes to let flavors meld.
5. Step 5: Stir in the chopped green onions just before removing from heat. Serve hot, garnished with additional green onions or sesame seeds if desired.

Tips & Variations

• Use ground turkey or beef instead of chicken for a different flavor.
• Swap soy sauce with tamari or coconut aminos to make it gluten-free.
• Add bell peppers or snap peas for extra crunch and nutrition.
• Drizzle with sriracha or hoisin sauce to enhance flavor complexity.
• Make sure your pan is hot before adding the chicken to get a nice sear.
• Avoid overcooking the cabbage to keep it tender but crunchy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, stirring occasionally, or microwave in a covered dish in 30-second intervals until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the mixture ahead and store it in the fridge. Reheat and serve when ready.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari instead of regular soy sauce.

Ultimate Chicken Egg Roll Bowls Recipe

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★★★★★

4.9 from 75 reviews

This Ultimate Chicken Egg Roll Bowls recipe offers a quick, nutritious, and delicious way to enjoy the classic flavors of an egg roll without the wrapper. Featuring lean ground chicken, crunchy cabbage, and vibrant vegetables sautéed with garlic, ginger, soy sauce, and sesame oil, it’s a satisfying, healthy meal perfect for busy weeknights. Packed with protein and antioxidants, these bowls are easy to customize and pair wonderfully with rice or salads.

• Author: Elena
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Proteins

• 1 pound ground chicken

Vegetables

• 4 cups shredded cabbage
• 2 carrots, grated
• 3 green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

Seasonings & Oils

• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the ground chicken, breaking it apart with a spatula. Cook for 5-7 minutes until the chicken is fully cooked with some browning at the edges for texture.
2. Sauté Aromatics: Add minced garlic and ginger to the chicken in the skillet. Stir frequently and sauté for 1-2 minutes until fragrant, ensuring they do not burn.
3. Add Vegetables: Toss in shredded cabbage and grated carrots. Stir well to combine and cook for 3-5 minutes until the cabbage is wilted but retains some crunch and vibrant color.
4. Season the Mixture: Pour in soy sauce and sesame oil, stirring to coat all ingredients evenly. Add red pepper flakes if using, and season with salt and pepper to taste. Continue cooking for another 2-3 minutes to allow flavors to meld.
5. Finish and Serve: Stir in chopped green onions just before removing the skillet from heat. Serve the egg roll bowls hot, optionally garnished with extra green onions or sesame seeds.

Notes

• Ensure the skillet is hot before adding the chicken to get a nice sear and texture.
• Do not overcrowd the pan; cook in batches if necessary for even cooking.
• Adjust soy sauce quantity based on preferred saltiness.
• Don’t overcook the cabbage to maintain crunchiness and vibrant color.
• Ground turkey or beef can substitute chicken for variation.
• Use gluten-free tamari instead of soy sauce for a gluten-free version.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat or microwave in 30-second intervals until hot.

Keywords: chicken egg roll bowls, egg roll bowl recipe, ground chicken recipe, healthy chicken bowls, quick dinner recipe, cabbage chicken stir-fry