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Egg Roll Bowls with Chicken

A delicious, deconstructed egg roll in a bowl featuring savory ground chicken and crisp vegetables, perfect for a quick and healthy dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lb ground chicken
  • 8 cups shredded cabbage
  • 2 cups shredded carrots
  • 4 cloves garlic minced
  • 2 tbsp sesame oil
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp grated ginger
  • 2 tsp sugar
  • 1 tsp black pepper
  • 4 green onions sliced
  • 2 tbsp sesame seeds
  • 2 tbsp vegetable oil

Equipment

  • Large skillet
  • Microplane

Method
 

Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat and brown the ground chicken until cooked through.
  2. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
  3. Stir in sesame oil, soy sauce, rice vinegar, sugar, and black pepper to coat the chicken.
  4. Add shredded cabbage and carrots to the skillet and toss to combine.
  5. Cook for 5-7 minutes until the vegetables are tender yet crisp.
  6. Remove from heat and divide the mixture into serving bowls.
  7. Garnish with sliced green onions and sesame seeds before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.