400 Calorie Chicken Egg Roll Bowls With Sweet & Sour Sauce
By Makinze Gore
Approved by the Delish Test Kitchen

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Yields:
4
Prep Time:
20 mins
Total Time:
45 mins
Bonus: it's SO much better than take-out.
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Ingredients
For sweet and sour sauce
- 1/2 cup
pineapple juice
- 1/4 cup
rice vinegar
- 1/4 cup
packed brown sugar
- 1/4 cup
ketchup
- 2 Tbsp.
low sodium soy sauce
- 2 Tbsp.
water
- 1 Tbsp.
cornstarch
For bowls
- 2 Tbsp.
vegetable oil
- 6
boneless skinless chicken thighs (could also use ground chicken or ground turkey)
- 1 Tbsp.
sesame oil
- 1
small yellow onion, chopped
- 2
clove garlic, minced
- 1 Tbsp.
freshly minced ginger
- 1 cup
shredded carrot
- 1/4
green cabbage, thinly sliced
- 1/4 cup
low-sodium soy sauce
- 1 Tbsp.
sriracha
Thinly sliced green onions, for garnish
- 2 tsp.
toasted sesame seeds, for garnish
Directions
- Step 1In a small saucepan over medium heat, add pineapple juice, vinegar, brown sugar, ketchup, and soy sauce. Bring to a boil, then reduce heat to a simmer.
- Step 2In a small bowl, whisk water and cornstarch together, then whisk into saucepan. Let simmer until sauce is thickened, 10 minutes. Let cool slightly. Sauce will continue to thicken when cooling.
- Step 3In a large skillet over medium heat, heat vegetable oil. Add chicken and cook until golden and cooked through, 5 minutes per side. Remove from skillet and let cool 5 minutes on a cutting board, then thinly slice.
- Step 4Return skillet over medium heat and heat sesame oil. Add onion and cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more. Add carrot, cabbage, and chicken and cook until cabbage is tender, 5 minutes. Add soy sauce and Sriracha and stir to combine.
- Step 5Garnish with green onions and sesame seeds and serve with sweet and sour sauce
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