There’s something about the sizzle that pulls me right into the kitchen—the smell of garlic and ginger mingling with the crisp cabbage, the sound of chicken pieces hitting the hot skillet. I was halfway through chopping the onions when the phone rang, and honestly, I forgot to turn down the heat for a minute or two. That tiny moment of distraction meant the edges of the chicken got a little extra caramelized, which honestly made the whole dish taste even better. It’s funny how those imperfect little kitchen moments sometimes end up making dinner memorable, right?
This Low Calorie Chicken Egg Roll in a Bowl is exactly that kind of recipe: straightforward but full of personality. It’s the kind of dish you can throw together on a busy weeknight when you want something nourishing, without the guilt or the fuss. The cabbage stays just crunchy enough, and the subtle heat from the crushed red pepper flakes wakes up your taste buds without taking over. Plus, the fresh herbs at the end make it feel fresh and vibrant.
Why You’ll Love It:
- It’s a one-skillet meal that saves time and cleanup, perfect when you’re juggling a million things.
- The flavors are layered but not overwhelming — you can taste the garlic and ginger clearly, but everything balances nicely.
- It’s simple — and that’s kind of the point. No complicated prep or fancy ingredients needed.
- Low calorie doesn’t mean boring; this dish is satisfying and hearty thanks to the chicken and crisp veggies.
- Leftovers reheat well, though I usually find myself wanting to eat it fresh because the cabbage keeps that perfect snap.
Sometimes, I wonder if I could sneak in even more veggies next time, maybe some snap peas or mushrooms—haven’t tested it yet, but it might work. And if you’re feeling adventurous, a drizzle of sriracha on top definitely adds a punch.
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Low Calorie Chicken Egg Roll in a Bowl
- Total Time: 25 minutes
- Yield: 4 1x
Description
A healthy, low calorie twist on the classic egg roll, this Chicken Egg Roll in a Bowl is packed with flavorful shredded chicken, crunchy cabbage, and savory Asian-inspired seasonings, all cooked together in one skillet for an easy and satisfying meal.
Ingredients
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
3 cups green cabbage, thinly sliced
1 cup shredded carrots
1/2 cup yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 green onions, thinly sliced
1 tablespoon fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Add the minced garlic and ginger to the skillet and cook for 1 minute until fragrant.
Add the sliced onion, shredded carrots, and sliced cabbage to the skillet. Stir well to combine with the chicken.
Pour in the soy sauce, rice vinegar, and sesame oil. Stir to evenly coat all ingredients.
Season with black pepper and crushed red pepper flakes. Continue cooking for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Remove the skillet from heat and stir in the sliced green onions and chopped cilantro.
Serve the chicken egg roll in a bowl immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes: This recipe works best with a large skillet or wok to give everything room to cook evenly. I often serve it with a side of steamed rice or even cauliflower rice if I’m watching carbs more closely. You could swap the chicken for turkey or tofu, but I haven’t tried those myself — just a hunch that tofu might soak up the flavors nicely. Also, if you like a little crunch, adding chopped peanuts or cashews on top right before serving is a nice touch.
FAQ:
Can I make this ahead of time? It’s best fresh, but leftovers stored in the fridge for up to three days reheat well in a skillet.
Is it spicy? There’s a mild heat from the crushed red pepper flakes, but you can adjust or leave them out if you prefer.
What can I substitute for soy sauce? Tamari works well for a gluten-free option, or coconut aminos for something lighter.
Ready to bring this quick and flavorful meal to your table? Scroll down and save this recipe—you’ll want to make it again and again.