Description
Light and savory Egg Roll Bowls capture all the flavors of classic egg rolls without the fuss of rolling or frying.
Ingredients
- 1 lb ground chicken
- 4 cups chopped cabbage
- 2 carrots, shredded
- 1 bell pepper, diced
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or grain-free alternative (optional)
Instructions
- Preheat a large skillet over medium heat and add the sesame oil. Sauté the minced garlic and ginger until fragrant, about 30–45 seconds.
- Add the ground chicken, breaking it up with a wooden spoon. Cook until no longer pink, about 5–7 minutes. Season lightly with salt and pepper.
- Stir in the chopped cabbage, shredded carrots, and diced bell pepper. Cook until the cabbage softens, about 4–6 minutes.
- Pour soy sauce over the mixture, stir well to coat, and taste for seasoning adjustments. Cook for another 1–2 minutes.
- Remove from heat, stir in sliced green onions, and serve.
Notes
Great served over rice, cauliflower rice, or straight from the pan. For variations, consider adding Sriracha for spice or hoisin for sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian