Monday, August 28, 2017

Egg Roll Stir Fry Bowl

I am always looking for quick and healthy lunch recipes. Peter works nearby and shows up at home for lunch daily but he doesn't have a ton of time. We have both fallen in love with this quick and easy lunch that takes literally minutes!

The last time I made this stir fry I used fresh cabbage from our garden, but typically I just keep a bag of  shredded cabbage and carrots on hand. 

 For the chicken, I usually keep a bag of shredded rotisserie chicken in the freezer. Sometimes I shred my own, and sometimes I just buy it pre-shredded in the freezer section of the grocery store. It's already cooked and thaws so quick and easy in this dish. I literally just throw the already cooked chicken into the pan frozen!


Shredded cabbage and carrots

Chicken (cooked and shredded)

Chinese 5 spice powder

Soy Sauce

Sesame Seeds


Drizzle a tiny bit of oil in a skillet over medium high heat. Sesame oil is always great in this recipe but sometimes I just use whatever oil is the quickest to grab.

Place the chicken and cabbage in the skillet stirring frequently. I drizzle a little soy sauce in while it's cooking. Once the chicken is heated through and the cabbage is wilted, I drizzle in a little more soy sauce and throw in the spices and sesame seeds.

That's all there is to it. Quick, easy, and tasty!



Post a Comment