Egg Roll Bowl with Chicken and Cabbage
A lighter and healthier take on traditional egg rolls, combining ground chicken, cabbage, and carrots served over rice or cauliflower rice.
Ingredients
Main Ingredients
- 1 lb ground chicken You can substitute with ground turkey or plant-based protein.
- 4 cups shredded cabbage Pre-packaged coleslaw mix can save time.
- 1 cup shredded carrots Part of the coleslaw mix or pre-shredded options can be used.
- 2 tablespoons soy sauce Use tamari or coconut aminos for gluten-free.
- 1 tablespoon sesame oil For added richness.
- 2 pieces green onions, sliced For garnishing.
- 1 teaspoon ginger, minced Fresh ginger enhances the flavor.
- 1 clove garlic, minced Adds fragrance and flavor.
- to taste salt and pepper Adjust based on preference.
- for serving cooked rice or cauliflower rice Cauliflower rice for a low-carb option.
Instructions
Cooking Chicken
- In a large skillet, heat the sesame oil over medium heat.
- Once hot, add the ground chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
Adding Aromatics
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Cooking Vegetables
- Add the shredded cabbage and carrots to the skillet, stirring well to combine evenly.
- Cook for an additional 3-5 minutes, or until the cabbage begins to soften but still retains some crunch.
Finalizing the Dish
- Pour the soy sauce over the mixture, continuing to cook until the cabbage is tender and the flavors meld—about 2-3 minutes.
- Season with salt and pepper to taste, adjusting as necessary.
- Serve the hot mixture over your choice of cooked rice or cauliflower rice, topping it off with sliced green onions for an added fresh crunch.
Notes
Egg Roll Bowls are best enjoyed hot. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.