Begin by shredding your cabbage and carrots using a box grater or a food processor for ease. Mince two cloves of garlic and about a tablespoon of fresh ginger, ensuring they’re finely chopped to release their aromatic oils. Set these ingredients aside in separate bowls.

Heat a large skillet over medium heat and add a splash of oil. Once hot, add the ground chicken, breaking it apart with a spatula. Sauté for about 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through, reaching an internal temperature of 165°F.

With the chicken cooked, stir in the minced garlic and ginger. Cook for an additional 1–2 minutes, until fragrant, stirring continuously to prevent burning.

Next, add the shredded cabbage and carrots into the skillet. Toss the vegetables with the chicken, allowing them to sauté together for 3–4 minutes.

Once the vegetables are tender, pour in a few tablespoons of soy sauce over the mixture. Stir to combine thoroughly, ensuring all ingredients are evenly coated. Cook for an additional 2 minutes.

Finally, spoon the Chicken and Cabbage Egg Roll Bowls into serving dishes. Optionally, top with sliced green onions or a sprinkle of sesame seeds for added flavor and presentation.