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Nutrition unverified

Egg Roll Bowls with Chicken and Cabbage

Egg Roll Bowls with Chicken and Cabbage, adapted from Christina Cherrier.

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPans
10 min prep time (publisher) 4 servings 20 min total time
Illustration of ground chicken and cabbage egg roll bowls with ginger and soy seasoning.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • 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.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

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.
Brown chicken in oil to 165°F; add onion until lightly browned.Add soy sauce/Sriracha, adjust seasoning and finish with chives.
Stir dry seasonings and ginger into meat, then stock, coleslaw and green onion; cook until cabbage tender.
Learn more about Tabular Recipe Notation

Method

  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.

Nutrition per serving

Calories
Not provided
Protein
Not provided
Total carbs
Not provided
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Egg Roll Bowls with Chicken and Cabbage

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 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.

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.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

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.
Brown chicken in oil to 165°F; add onion until lightly browned.Add soy sauce/Sriracha, adjust seasoning and finish with chives.
Stir dry seasonings and ginger into meat, then stock, coleslaw and green onion; cook until cabbage tender.
Learn more about Tabular Recipe Notation

Ingredients

  • 1 lb ground chicken or any other meat you would likepork, turkey…) · (450g) is the source parenthetical; original US quantity controls. (beef
  • 2 tbsp vegetable oil
  • 1 bag pre-shredded coleslaw mix
  • 1 count medium onionminced
  • 2 count green onionssliced
  • 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 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.

Before you start

  • Stovetop and large skillet
  • Knife and cutting board
  • Instant-read thermometer

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.

Cook

  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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Listed allergens: soy, wheat. Check purchased labels and cross-contact.

First-cook checks

  • 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

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.