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Chicken and Cabbage Egg Roll Bowls - A Fast, Flavor-Packed Weeknight Meal

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken (1 lb) or finely chopped cooked chicken
  • Green cabbage (about 1 small head) or a bag of coleslaw mix
  • Carrots (2 medium), julienned or shredded
  • Onion (1 small), thinly sliced
  • Garlic (3–4 cloves), minced
  • Fresh ginger (1–2 tablespoons), grated
  • Green onions (3–4), sliced
  • Soy sauce or tamari (about 1/4 cup)
  • Rice vinegar (1–2 tablespoons)
  • Toasted sesame oil (1–2 teaspoons)
  • Neutral oil for cooking (avocado, canola, or olive oil)
  • Red pepper flakes or chili-garlic sauce (optional, for heat)
  • Sesame seeds (optional, for garnish)
  • Optional toppings/sides: cooked rice or cauliflower rice, sriracha, spicy mayo, lime wedges, fresh cilantro

Method
 

  1. Prep the vegetables. Core and thinly slice the cabbage. Shred the carrots. Slice the onion and green onions. Mince the garlic and grate the ginger. Have everything ready before you start cooking.
  2. Brown the chicken. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the ground chicken, season with a pinch of salt, and cook, breaking it up with a spatula, until lightly browned and cooked through, 5–7 minutes. If using cooked chicken, warm it in the pan for 2–3 minutes.
  3. Add aromatics. Push the chicken to the edges of the pan. Add another teaspoon of oil to the center, then add onion, garlic, and ginger. Cook until fragrant and the onion softens slightly, about 2 minutes.
  4. Stir in cabbage and carrots. Add the cabbage and carrots to the pan. Toss well to combine with the chicken and aromatics. Cook, stirring often, until the cabbage is crisp-tender, 5–8 minutes. If the pan looks dry, splash in a tablespoon of water to help it steam.
  5. Season. Pour in soy sauce and rice vinegar. Drizzle with toasted sesame oil. Add red pepper flakes or chili-garlic sauce if you want heat. Toss and taste. Adjust salt, vinegar, or soy to your liking.
  6. Finish and garnish. Stir in most of the green onions, saving a few for the top. Sprinkle with sesame seeds. Remove from heat.
  7. Serve. Spoon into bowls as-is for a low-carb option. Or serve over rice or cauliflower rice. Add sriracha or a light drizzle of spicy mayo for extra richness.