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This bowl packs all the classic egg roll goodness without fiddling with wrappers or busting out the deep fryer. It’s quickly become my go-to for weeknights. That mix of juicy chicken, crunchy cabbage, and big flavor gives me the takeout vibe I crave—plus it all comes together in the same pan.
I came up with this one while hunting for a way to scratch that Chinese takeout itch minus the food coma. Now it’s a staple at our place, especially on nights when I want something healthy and filling but can’t stand the idea of a long kitchen session.
Tasty Ingredients
- Olive oil: Helps everything cook nicely and adds a good fat to the mix
- Toasted sesame seeds: Toss these on top for a crunchy, nutty finish and that real-deal Asian flavor
- Scallions: Fresh and green right at the end—they add a pop of color and onion zing
- Garlic cloves: Give the dish so much aroma and depth you’ll swear it came from your favorite spot
- Tamari sauce: All the salty savoriness you want, but keeps it wheat free
- Cauliflower: Bulks up the goodness and keeps things light on carbs
- Carrots: Bring a gentle sweetness and unmistakable classic flavor
- Cabbage: Stays crisp as your stir, making the whole thing sturdy and tasty
- Chicken breast: Packs in lean protein to keep you full (and it cooks up fast)
Simple How-To
- Last Finishing Steps
- Turn off the heat and taste. This is your moment to add a hit of turmeric for a golden look or sprinkle some red pepper flakes for heat if you’re into it. Spoon it all into bowls, pile on sesame seeds and scallions if you like a pretty finish, and you’re set.
- Veggies Go In
- Dump in your cabbage and carrots now, toss in the rest of your garlic and a good dash of tamari. Stir it all together—the pan will seem really full, but don’t freak out, the cabbage softens fast. Throw a lid on to give everything a quick steam for a few minutes, just until it turns tender and the chicken’s all the way done.
- Protein Gets Cooked
- Heat two big spoonfuls of oil in a big frying pan over medium-high. Drop in two smashed garlic cloves, letting them get fragrant (don’t let them burn, just a half minute). In goes your chopped chicken with the cauliflower. Stir now and then, cooking until it’s about done and has browned a bit—should only take a few minutes.
- Get Prep Done
- Start by slicing all your veggies into small pieces. If you’re using chicken pieces instead of ground, cut them up nice and small—think half an inch bits. Get everything chopped before you turn on the stove; makes things way easier.
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Honestly, this dish saved my sanity when I had zero time and still wanted home-cooked dinners. It’s fast, filling, and keeps me energized without that heavy feeling. I started looking forward to eating it again at lunchtime the next day.
Switch It Up
This bowl is a real chameleon. Got ground turkey? Toss it in for something extra lean. Feeling more traditional? Go with ground pork. Need a meatless version? Crumbled tofu or tempeh totally fits the bill and soaks up the flavors beautifully.
How To Serve
It’s totally satisfying by itself, but you can pile it on cauliflower rice for something even heartier—still nice and low-carb. If you love regular rice, white jasmine rice underneath grabs all the juices and makes it real comfort food.
Keeping It Fresh
Store your bowl leftovers in tight containers in the fridge—they’ll be good for four days, and the flavor gets even better overnight. Warm them up gently in the microwave, or toss them in a skillet with just a splash of water to keep everything moist.
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This dish keeps things easy, full of flavor, and loaded with all those takeout tastes you want without all the extra oil.
Frequently Asked Questions
- → Can I use other proteins instead of chicken?
For sure! Swap with ground pork, turkey, tofu, or shrimp if that’s what you’ve got. Veggie friends can go for diced tempeh or extra-firm tofu, just keep an eye on cook time since each protein needs a bit different treatment.
- → How do I store leftovers?
Put any extras in a covered container in the fridge. They’ll last 3 to 4 days. Actually, the flavors get even better on day two! Warm it up gently in the microwave or pop it back into a skillet with a splash of water so it doesn’t dry out.
- → What can I substitute for tamari sauce?
If tamari’s missing, soy sauce works great (but then it’s not gluten-free). You could try liquid aminos or coconut aminos, too. Just taste and adjust how much you use since the saltiness varies.
- → Can I add other vegetables to this dish?
Totally! Go wild—toss in bell peppers, mushrooms, bok choy, bean sprouts, or water chestnuts. Just toss in firmer veggies earlier so they have more time to cook, and add softer ones at the finish.
- → What can I serve with this egg roll bowl?
It’s plenty by itself, but you could pile it over cauliflower rice to bulk it up (or regular rice, if you want carbs). Kimchi is great for zing, or whip up a fast cucumber salad for something super fresh on the side.
- → Is this dish spicy?
Nope, it starts out pretty mild. Craving heat? Sprinkle in more red pepper flakes, or add sriracha, chili garlic paste, or a splash of spicy sesame oil when you plate it up.