Description
A healthy and flavorful egg roll-inspired stir-fry that’s packed with protein and fresh vegetables. This dish delivers all the deliciousness of an egg roll without the hassle of frying or using wrappers. Quick to make in just 25 minutes, it’s perfect for a nutritious weeknight dinner and can be easily adapted to be low-carb or vegan.
Ingredients
Scale
Protein & Veggies
- 1 lb chicken breast or thighs, diced
- 1 tbsp vegetable oil or sesame oil
- 3 cups shredded cabbage (green, Napa, or mix)
- 1 large carrot, julienned or shredded
- 1 bell pepper, thinly sliced
- 3 green onions, sliced (reserve some for garnish)
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger, grated
Sauce
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp sriracha or chili paste (optional for heat)
Optional Garnishes
- Sesame seeds
- Extra green onions
- Crispy wonton strips (for crunch)
Instructions
- Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add diced chicken and season lightly with salt and pepper. Cook 5–6 minutes until golden and fully cooked. Remove and set aside.
- Sauté Veggies: In the same skillet, add garlic and ginger; sauté 30 seconds until fragrant. Add cabbage, carrots, and bell pepper. Stir-fry 4–5 minutes until tender-crisp.
- Combine & Sauce: Return chicken to the skillet. Stir together soy sauce, rice vinegar, sesame oil, honey, and sriracha. Pour over chicken and veggies; toss to coat evenly. Cook 1–2 minutes more to heat through and allow flavors to meld.
- Serve: Serve over rice, quinoa, or cauliflower rice for a low-carb version. Garnish with sesame seeds, green onions, or crispy wonton strips as desired.
Notes
- Veggie Crunch: Don’t overcook the cabbage; it should stay slightly crisp.
- Meal Prep: This keeps well in the fridge for 3–4 days and reheats quickly.
- Flavor Boost: Add a splash of soy sauce or drizzle of sriracha before serving.
- Make it Vegan: Swap chicken for tofu or tempeh.
