Dinner

Egg Roll Bowls with Chicken and Cabbage: The Ultimate 10-Minute Meal Recipe

Name: Egg Roll Bowls with Chicken and Cabbage: The Ultimate 10-Minute Meal Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian Fusion
Ingredients: 1 pound boneless, skinless chicken breast, diced; 4 cups shredded cabbage (green or a mix of purple and green); 1 cup grated carrots; 3 green onions, chopped; 3 cloves garlic, minced; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon sesame oil; 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger); Salt and pepper, to taste; Sesame seeds; Fresh cilantro; Sriracha

Bymia larkspur November 7, 2025November 7, 2025

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Introduction

Egg Roll Bowls with Chicken and Cabbage is a quick, flavorful meal that captures the essence of classic egg rolls without the fuss of wrapping. Ready in just 10 minutes, it’s a perfect dish for busy weeknights that doesn’t sacrifice taste or nutrition.

A close-up of a white bowl filled with pieces of cooked chicken, light green cabbage slices, small bits of orange carrot, purple cabbage pieces, and chopped green onions mixed together. The chicken pieces are light brown with a slightly crispy look. The vegetables appear soft but still colorful and fresh. Black chopsticks are placed on the right side resting on the food. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breast, diced
4 cups shredded cabbage (green or a mix of purple and green)
1 cup grated carrots
3 green onions, chopped
3 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
Salt and pepper, to taste
Optional toppings: sesame seeds, fresh cilantro, or Sriracha

Instructions

Step 1: In a large skillet, heat the sesame oil over medium-high heat.
Step 2: Add the diced chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is cooked through and golden brown.
Step 3: Stir in the garlic, cabbage, carrots, and green onions. Cook for another 3-5 minutes until the vegetables are tender yet still crisp.
Step 4: Pour in the soy sauce and add ground ginger. Mix thoroughly to combine all the flavors.
Step 5: Taste your dish and adjust the seasonings with salt, pepper, or more soy sauce if needed.
Step 6: Remove from heat and serve hot. Top with sesame seeds, fresh cilantro, or a drizzle of Sriracha if desired.

Tips & Variations

Use tamari instead of soy sauce for a gluten-free option.
Try adding chopped bell peppers or snap peas for extra crunch and color.
Swap chicken for shrimp or tofu to change up the protein.
Fresh ginger adds more brightness, but ground ginger works well for convenience.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the vegetables crisp.

How to Serve

A close-up image of a white bowl filled with chopped chicken and mixed stir-fried vegetables, including light green cabbage, small orange carrot pieces, dark purple onion bits, and bright green scallions. The chicken pieces are light brown with a slightly crispy texture, mixed evenly with the translucent, sautéed cabbage leaves and other colorful vegetables. A pair of black chopsticks is held by a woman's hand, picking up a piece from the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply replace the chicken with firm tofu or additional vegetables like mushrooms and bell peppers for a vegetarian-friendly version.

Is this dish suitable for meal prep?

Absolutely. Egg Roll Bowls keep well in the fridge and can be portioned out for quick lunches or dinners throughout the week.

mia larkspur