Chicken Egg Roll Bowl
A quick, crunchy, and healthy alternative to traditional egg rolls, packed with ground chicken, fresh vegetables, and umami flavors, all ready in 25 minutes.
Ingredients
For the Chicken
- 500 g ground chicken Cook until browned
- 0.5 tablespoon soy sauce For seasoning the chicken
For the Vegetables
- 300 g cabbage, chopped Makes the base of the bowl
- 100 g carrot, grated Adds sweetness and texture
- 4 stalks scallions, sliced Use whites for cooking and greens for garnish
- 2.5 tablespoons soy sauce To flavor the vegetables
- 1 tablespoon rice wine Adds depth of flavor
- 1 tablespoon sesame oil For finishing flavor
- 1 clove garlic, minced
- 1 inch ginger, minced
Instructions
Preparation
- Chop cabbage, grate carrot, thinly slice scallions, and measure soy sauce, rice wine, and sesame oil.
Cooking Chicken
- In a large nonstick skillet, cook the ground chicken with 0.5 tablespoon of the soy sauce over medium-high heat, breaking it up as it cooks until browned, about 5 minutes.
Aromatics
- Add the scallion whites, garlic, and ginger to the skillet and cook until soft, about 2 to 3 minutes.
Add Vegetables and Sauce
- Stir in the chopped cabbage and grated carrots along with the remaining 2.5 tablespoons of soy sauce, rice wine, and sesame oil. Cook, stirring occasionally, until the vegetables are wilted but still crunchy, about 4 minutes.
Finish and Serve
- Remove from heat and top with the scallion greens. Serve over rice.
Notes
Use a high-sided nonstick skillet to ensure quick wilting of vegetables without losing flavor. Leftovers can be stored in the fridge for 3 to 4 days in an airtight container, or frozen for up to 2 months. Reheat in a microwave for 60 seconds or in a skillet for 3 to 4 minutes to regain crispness.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 5g
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