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