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Egg Roll Bowls With Chicken and Cabbage

A quick, low-carb deconstructed egg roll featuring savory diced chicken, crisp cabbage, and a flavorful soy-ginger sauce. Ready in under 25 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast or thighs diced into small bite-sized pieces
  • 1 tbsp cooking oil avocado, canola, or vegetable
  • 1 bag coleslaw mix 14oz bag (shredded green/purple cabbage and carrots)
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 green onions sliced, green and white parts separated
Sauce
  • 0.25 cup soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 0.25 tsp black pepper

Equipment

  • Large Skillet or Wok
  • Cutting board
  • Small mixing bowl

Method
 

  1. In a small bowl, whisk together the soy sauce, rice vinegar, and black pepper. Set aside.
  2. Heat the cooking oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove chicken to a plate.
  3. In the same skillet, add a little more oil if dry. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30-60 seconds until fragrant.
  4. Add the coleslaw mix (shredded cabbage and carrots) to the skillet. Toss and cook for 4-5 minutes until the cabbage is wilted but still retains a slight crunch.
  5. Return the cooked chicken and any juices back to the skillet. Pour the soy sauce mixture over the top.
  6. Toss everything together continuously for 1-2 minutes until heated through and the sauce coats the ingredients.
  7. Remove from heat, drizzle the toasted sesame oil over the mixture, and toss one final time.
  8. Serve hot in bowls, generously garnished with the reserved green parts of the green onions.

Notes

For a spicy kick, add 1 tsp of sriracha or red pepper flakes to the sauce. Stores well in the fridge for up to 4 days, making it perfect for meal prep.