Egg Roll-Style Chicken Bowl
This bowl takes its cues from the flavors of a classic egg roll—ginger, garlic, tamari—without the wrapper or deep-fry. Ground chicken is sautéed with cabbage, carrots, and onions until tender and savory, then finished with rice vinegar, a touch of sriracha, and toasted sesame. A handful of scallions adds freshness at the end.
Nutritional facts
Protein
53g
Carbs
29g
Calories
530
Fat
28g
Ingredients
Napa Cabbage, Sriracha, Carrots, Avocado Oil, Garlic, Onion, Gluten Free Tamari, Rice Wine Vinegar, Green Onion, Ground Chicken, Ginger, Toasted Sesame Seeds, Sesame Seeds
Reviews
3.4
Based on 58 reviews
Catherine · 07/01/25
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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