Description
Whip up a delicious and healthy Egg Roll Bowl with Chicken and Cabbage in just 10 minutes! This quick and easy recipe is perfect for busy weeknights and delivers all the savory flavors of traditional egg rolls without the fuss.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bag (14-16 ounces) coleslaw mix
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha (optional)
- 2 green onions, thinly sliced
Instructions
- 1. Heat sesame oil in a large skillet over medium-high heat. Add ground chicken, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat.
- 2. Add minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant, stirring constantly.
- 3. Add the coleslaw mix to the skillet and stir to combine, allowing it to wilt slightly.
- 4. In a small bowl, whisk together soy sauce, rice vinegar, honey, and sriracha (if using).
- 5. Pour the sauce over the chicken and cabbage mixture. Add the white parts of the green onions. Stir well to coat.
- 6. Cook for another 2-3 minutes until the sauce thickens slightly and cabbage is tender-crisp.
- 7. Serve immediately, garnished with the green parts of the green onions and any other desired toppings.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-350
- Sugar: 10-15g
- Sodium: 400-600mg (varies with soy sauce)
- Fat: 15-20g
- Carbohydrates: 15-20g
- Fiber: 3-5g
- Protein: 25-30g