Egg Roll Bowls with Chicken and Cabbage Recipe – Easy Low-Carb Dinner with Asian Flavors
These Egg Roll Bowls with Chicken and Cabbage are a deconstructed twist on the classic egg roll—without the wrapper and with all the flavor. Made with ground chicken, shredded cabbage, carrots, garlic, ginger, and soy sauce, this one-pan meal is quick, healthy, and packed with protein and veggies. Perfect for meal prep or weeknight dinners, it’s low-carb, gluten-free, and customizable with your favorite toppings like sriracha, sesame seeds, or green onions. A fast, flavorful dish that satisfies cravings while keeping things light.
Equipment
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board & knife
- Mixing bowls
Ingredients
- 1 lb ground chicken (or shredded cooked chicken)
- 2 tbsp sesame oil or olive oil
- 3 cups cabbage, shredded
- 1 cup carrots, julienned or shredded
- ½ onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari/coconut aminos)
- 1 tsp rice vinegar (optional)
- 1 tsp chili paste or sriracha (optional for spice)
- Garnishes: sliced green onions, sesame seeds, lime wedges
Instructions
- Cook Chicken: Heat oil in a large skillet over medium-high heat. Add ground chicken and cook until golden, breaking into small pieces. Drain excess liquid.
- Add Aromatics: Stir in onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- Add Vegetables: Toss in cabbage and carrots. Cook until tender-crisp, about 5–7 minutes.
- Make Sauce: Stir in soy sauce and rice vinegar. Add chili paste or sriracha if desired. Mix well to coat.
- Finish & Garnish: Taste and adjust seasoning. Garnish with green onions, sesame seeds, and lime wedges. Serve hot.
Notes
- Protein swaps: Use ground turkey, pork, tofu, or tempeh.
- Veggie boost: Add mushrooms, bell peppers, or broccoli.
- Meal prep: Stores well for 3–4 days in the fridge.
- Reheating: Warm gently in a skillet with a splash of broth or water.
- Tip: Keep toppings separate until serving for best texture.