Quick Chicken Egg Roll Bowls with Cabbage (Print Version)
Enjoy quick chicken egg roll bowls with tender chicken, crisp cabbage, and savory sauce. A fast, flavorful weeknight meal inspired by classic egg rolls, without the frying.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ The Savory Sizzle
01 -
1 lb ground chicken (93% lean)
02 -
1/2 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
05 -
6 cups coleslaw mix (shredded green cabbage and carrots)
06 -
Salt and freshly ground black pepper, to taste
→ Umami-Rich Glaze
07 -
1/4 cup low-sodium soy sauce
08 -
2 tbsp rice vinegar
09 -
1 tbsp toasted sesame oil
10 -
1 tbsp brown sugar
11 -
1 tsp Sriracha (optional, for heat)
12 -
1 tsp cornstarch (mixed with 1 tbsp cold water)
→ Fresh Crunch & Garnish
13 -
1/4 cup green onions, sliced
14 -
1 tbsp toasted sesame seeds
# Instructions:
01 -
Combine 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp brown sugar, and 1 tsp Sriracha (if using) in a small bowl. Whisk well. Dice 1/2 medium yellow onion, mince 3 cloves garlic, and grate 1 tbsp fresh ginger.
02 -
Heat a large skillet over medium-high heat. Add 1 lb ground chicken (93% lean) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.
03 -
Add the diced 1/2 medium yellow onion, minced 3 cloves garlic, and grated 1 tbsp fresh ginger to the skillet with the chicken. Cook for 3-4 minutes, stirring frequently, until the onion softens and becomes fragrant.
04 -
Stir in 6 cups coleslaw mix (shredded green cabbage and carrots) into the skillet. Cook for 3-5 minutes, tossing occasionally, until the cabbage begins to soften and wilt. Season with salt and freshly ground black pepper, to taste, for your Quick Egg Roll Bowls with Chicken & Cabbage.
05 -
Whisk 1 tsp cornstarch with 1 tbsp cold water to create a slurry. Pour the prepared sauce mixture from Step 1 into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring, until the sauce thickens and coats the ingredients, creating the delicious base for your Quick Egg Roll Bowls with Chicken & Cabbage.
06 -
Remove the skillet from heat. Stir in 1/4 cup sliced green onions. Divide the Quick Egg Roll Bowls with Chicken & Cabbage among four serving bowls. Garnish with 1 tbsp toasted sesame seeds and additional green onions, if desired, for a fresh crunch.
# Notes:
01 -
Feel free to swap ground chicken for ground pork or turkey for a different flavor profile in your egg roll bowls.
02 -
Serve these Quick Egg Roll Bowls over steamed rice, cauliflower rice, or with crispy wonton strips for added texture.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
04 -
Adjust the Sriracha to your preference; omit for no heat or add more for an extra kick.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Grater
06 -
Small bowl
07 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 299 kcal
Total Fat: 11 g
Total Carbohydrate: 14 g
Protein: 31 g