Description
A vibrant and satisfying meal that transforms classic egg rolls into a nutritious dish filled with colorful vegetables and succulent chicken.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1 bell pepper, diced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- In a large skillet, heat sesame oil over medium heat until it shimmers slightly. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the diced chicken to the skillet, stirring occasionally. Cook until the chicken is golden brown and cooked through, about 5–7 minutes.
- Stir in the shredded cabbage, carrots, diced bell pepper, and chopped green onions. Cook until the vegetables are tender, about 3–5 minutes.
- Pour in the soy sauce, seasoning with salt and pepper to taste. Gently toss everything together.
- Serve the mixture in bowls, garnishing with sesame seeds.
Notes
Consider meal prep by chopping ingredients a day in advance to save time. This dish can be customized with different proteins or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
Keywords: egg roll bowls, quick dinner, chicken recipe, healthy meal, Asian cuisine