# Egg Roll Bowls with Chicken and Cabbage 4 portions · US measures · unverified · 10 min publisher preparation · 20 min Egg Roll Bowls with Chicken and Cabbage, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 lb ground chicken or any other meat you would likepork, turkey…) · (450g) is the source parenthetical; original US quantity controls. (beef	Brown chicken in oil to 165°F; add onion until lightly browned.	Add soy sauce/Sriracha, adjust seasoning and finish with chives.
2 tbsp vegetable oil
1 count medium onionminced
1 bag pre-shredded coleslaw mix	Stir dry seasonings and ginger into meat, then stock, coleslaw and green onion; cook until cabbage tender.
2 count green onionssliced
½ cup beef or chicken broth(125ml) is the source parenthetical; original US quantity controls.
1 tbsp garlic powder
1 tsp crushed red pepper
1 tbsp fresh ginger(or ginger powder)
½ tsp SaltSource says approximately this amount; adjust to taste.
½ tsp Black pepperSource says approximately this amount; adjust to taste.
Not specified Fresh chopped chivesfor garnish · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.
1 tbsp low-sodium soy sauce(or coconut amino or tamari)
1 tbsp Sriracha(or any hot sauce of your choice)

## Ingredients - 1 lb ground chicken or any other meat you would like — pork, turkey…). (450g) is the source parenthetical; original US quantity controls. (beef - 2 tbsp vegetable oil - 1 bag pre-shredded coleslaw mix - 1 count medium onion — minced - 2 count green onions — sliced - ½ cup beef or chicken broth. (125ml) is the source parenthetical; original US quantity controls. - 1 tbsp low-sodium soy sauce. (or coconut amino or tamari) - 1 tbsp garlic powder - 1 tsp crushed red pepper - 1 tbsp Sriracha. (or any hot sauce of your choice) - 1 tbsp fresh ginger. (or ginger powder) - ½ tsp Salt. Source says approximately this amount; adjust to taste. - ½ tsp Black pepper. Source says approximately this amount; adjust to taste. - Not specified Fresh chopped chives — for garnish. Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Heat oil over medium-high heat. Brown ground chicken to 165°F, then add onion and cook until lightly browned. 2. **Step 2.** Stir in garlic powder, chili flakes, ginger and pepper. Add broth, coleslaw and green onions. 3. **Step 3.** Cook while stirring until cabbage is tender. Stir in soy sauce and Sriracha, adjust salt and pepper, and serve with chives. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: soy, wheat. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 592 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - The publisher does not specify the size of at least one can or bag. Check the intended package size before shopping. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Egg Roll Bowls with Chicken and Cabbage](https://www.eatwell101.com/egg-roll-bowls-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-egg-roll-bowls-with-chicken-and-cabbage/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.