I’m an egg roll fanatic. Since we are eating healthy, I’ve had to revamp my usual fast food egg roll addiction into something healthier. An egg roll in a bowl fulfills all of my favorite things about an egg roll – the spice, sweet and crunchy cabbage, and salty soy flavor, without the guilt of being in a fried wonton. Eating it reminds me of all the egg rolls my mom and I used to eat when I was younger when she would pick me up early from school and I would hang out with her at my parents’ store. But let’s face it – egg rolls are just freakin delicious.
This recipe is incredibly simple and budget friendly. Also delicious. It has the perfect level of spice and is extremely comforting with lots of vegetables and lean chicken.
I’m obsessed with cabbage. Braised, raw, grilled, in a stir fry, in soup…pretty much any way it goes. When I was in high school I did the cabbage soup diet, and I think my family hated me for the two weeks that I ate nothing except cabbage soup. But it was delicious! And it made me feel great. Cabbage is a super food, and I wish more people would get onto the cabbage bandwagon with me. There are so many great uses for cabbage and this one of them.
For two people, I used a quarter of a head of green cabbage. You could substitute purple cabbage or bok choy if you would prefer a sweeter flavor and less of a cabbage-y flavor. It’s all delicious. Also, you could use a pre-bagged coleslaw mix, but I prefer knowing that I control the amount of cabbage going into my stir fry and the quality of the cabbage I am using.
A finely diced half of an onion and a cup of diced carrots are also added to the stir fry. It’s packed with delicious vegetables and a small amount of protein.
Boneless, skinless chicken breast reminds of my favorite type of egg roll. I have seen recipes which use ground turkey or ground pork, which sound equally delicious. If you wanted to skip the meat altogether and add mushrooms or egg instead, it would be just as yummy.
In a wok on high heat, I add a teaspoon of avocado oil (coconut oil or vegetable oil work well too) and browned the chicken with salt, pepper, and garlic powder.
Once the chicken is browned, add the vegetables and 1/4 cup of soy sauce. You can substitute coconut aminos if you do not want the soy in your diet, however, fermented soy sauce does not increase estrogen levels like consuming raw or pasteurized soy products (like soy milk and tofu), so I still use soy sauce. If you wanted to make the final dish spicier, add sriracha. That would be delicious.
Ingredients (makes 2 bowls)
2 boneless, skinless chicken breasts
1/4 head of cabbage, diced
1/2 white onion, diced
1 cup carrots, diced
1 tsp avocado oil
Salt, pepper, garlic powder (to taste)
1/4 cup soy sauce
1. Heat oil in a large wok
2. Dice chicken and add to wok, season with salt, pepper, and garlic powder
3. Dice cabbage, onion, and carrots
4. Add vegetables to wok when chicken is browned
5. Cook on high heat for an additional ten minutes
6. Stir in soy sauce and cook for an additional five minutes
7. Serve in large bowls