Chicken Egg Rolls Bowl

5 from 6 votes

Chicken Egg Rolls Bowl is an easy, quick, and delicious weeknight dinner option for those busy nights!

Course dinner

Cuisine American, Asian

Keyword cabbage, chicken, healthy

Prep Time 5

Cook Time 26

Total Time 31

Servings servings

Calories 148kcal

Author Paula

1 to 1.5 pounds boneless skinless chicken breasts, cut into strips
1 white onion or about 1/2 cup, thinly sliced
1/8 to 1/4 teaspoon salt
4 teaspoons garlic clove You can sub this
1 tablespoon fresh ginger fresh, minced (fresh ginger looks like this)
1/2 head green cabbage thinly sliced
1 cup carrots shredded
3 Tablespoons low sodium liquid aminos I use this brand. *see post above for substitutions
2 teaspoons *rice wine vinegar I use this brand
1/4 cup green onions sliced
1 tablespoon sesame seeds I use this

In a 10 or 12 inch non-stick skillet, cook chicken over medium-high heat 5 to 6 minutes or until cooked through. Cook time will depend on how thick the chicken is cut. Remove from pan and set aside.
Add sliced onions to the pan with a pinch of salt and cook for about 10 minutes or until tender and lightly browned. (This is a very good starter chef's knife that is reasonably priced and will last a long time. Makes a great gift too!)
Add garlic and ginger to the pan and cook another minute; stirring constantly.
Add the cabbage and carrots to the pan. Cook until wilted about 5 to 7 minutes.
Return the chicken to the pan and add liquid aminos and vinegar. Reduce the heat to medium-low and cook 5 to 7 more minutes.
Serve immediately alone or over rice or cauliflower rice. Garnish each serving with sliced green onions and sesame seeds.