Description
These Egg Roll Bowls combine tender chicken with fresh cabbage and carrots for a quick and satisfying meal. Ready in just 10 minutes, they provide irresistible flavors that will make weeknight dinners a breeze!
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 4 cups shredded cabbage
- 1 cup grated carrots
- 3 green onions
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- Salt and pepper
- Optional toppings: sesame seeds, fresh cilantro, Sriracha
Instructions
- Heat sesame oil in a skillet over medium-high heat.
- Add diced chicken; season with salt and pepper, cook for 5-7 minutes until golden brown.
- Add minced garlic, stir for 30 seconds until fragrant.
- Incorporate shredded cabbage, grated carrots, and chopped green onions; sauté for 3-5 minutes.
- Pour in soy sauce and sprinkle with ground ginger; mix well and adjust seasoning if needed.
- Serve warm, garnished with optional toppings.
Notes
For a gluten-free option, use tamari instead of soy sauce.
Do not overcook the chicken to maintain its juiciness.
Customize the veggies to your liking for added nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg