Description
Chicken Egg Roll Bowls are a flavorful and vibrant dish that combines tender chicken, crunchy vegetables, and savory sauces for a delightful meal in under 30 minutes. Perfect for family dinners or last-minute guests, this customizable recipe ensures everyone at the table will be coming back for seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 4 cups shredded cabbage
- 2 medium carrots, shredded
- 4 green onions, sliced
- 3 garlic cloves, minced
- ¼ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 large eggs
- Optional: 2 tbsp sesame seeds
Instructions
- Chop chicken into bite-sized pieces and shred cabbage if not pre-shredded.
- Heat sesame oil in a skillet over medium-high heat. Add chicken and cook until golden brown (6-8 minutes).
- Stir in garlic, cabbage, carrots, and green onions. Cook until cabbage wilts (3-5 minutes).
- Pour in soy sauce and rice vinegar; simmer for about 2 minutes.
- Push mixture aside, scramble eggs in the pan until just set, then combine with the chicken mixture.
- Spoon into bowls and top with sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 455
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 180mg