Description
Egg Roll Bowls with Chicken and Cabbage — A quick, gluten-free, protein-packed bowl version of classic egg rolls with tender chicken, cabbage, and carrots.
Ingredients
Scale
- 1 lb ground chicken
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp gluten free soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- ½ tsp black pepper
- 1 tbsp olive oil
- Optional toppings: sesame seeds, extra green onions, sriracha
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground chicken and cook until browned, breaking it apart as it cooks.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add cabbage and carrots, stirring frequently until slightly softened but still crisp, about 5–7 minutes.
- Stir in soy sauce, sesame oil, rice vinegar, and black pepper.
- Cook another 2–3 minutes until everything is well combined and heated through.
- Remove from heat and top with green onions and optional toppings.
- Serve warm in bowls.
Notes
- Gluten-free soy sauce or tamari keeps the dish gluten-free.
- Prep time is 10 minutes and total time about 25 minutes, making it perfect for weeknights.
- Adjust sesame oil or add red pepper flakes for extra flavor and heat.
- Leftovers can be stored in an airtight container for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (serving of 4)
Keywords: Egg Roll Bowls, Chicken, Cabbage, Gluten Free, Weeknight Dinner, Asian-inspired