Egg Roll Bowls with Chicken and Cabbage (Printable)

Crisp cabbage and carrots meet tender chicken in a savory soy-sesame glaze with aromatic garlic and ginger.

# What You’ll Need:

→ Protein & Aromatics

01 - 1 pound boneless, skinless chicken breasts, thinly sliced or diced
02 - 2 tablespoons neutral oil (vegetable or canola)
03 - 1 medium yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon grated fresh ginger

→ Vegetables

06 - 4 cups shredded green cabbage
07 - 1 cup shredded carrots
08 - 2 green onions, sliced diagonally

→ Sauce & Seasonings

09 - 3 tablespoons low-sodium soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon granulated sugar or honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1 teaspoon toasted sesame seeds
15 - Sriracha or chili crisp for serving

# Directions:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Arrange all prepared ingredients within reach of the cooking surface.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the sliced onion and cook for approximately 2 minutes, stirring occasionally, until translucent.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
05 - Add the chicken, season lightly with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until cooked through with no pink remaining.
06 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side and cook for 3-4 minutes, tossing occasionally, until they begin to soften but retain some crunch.
07 - Mix chicken and vegetables together in the pan until evenly combined.
08 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1-2 minutes until heated through.
09 - Taste the mixture and adjust seasoning with extra soy sauce, salt, or pepper as needed.
10 - Remove from heat and divide mixture into serving bowls. Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of sriracha or chili crisp if desired.

# Expert Tips:

01 -
  • All the flavor of an egg roll without rolling, frying, or waiting for oil to heat.
  • Dinner is on the table in thirty minutes with just one pan to wash.
  • The cabbage stays crisp enough to give you that satisfying crunch in every bite.
  • You can swap the protein or add whatever vegetables are sitting in your crisper drawer.
02 -
  • Don't skip pushing the chicken to the side when you add the vegetables, it keeps the cabbage from steaming and helps it stay crisp.
  • If your pan isn't hot enough, the chicken will release water and boil instead of browning, so let the oil shimmer before you start.
  • Grate the ginger instead of mincing it so it melts into the dish and doesn't leave fibrous bits.
  • Taste before serving because the saltiness of soy sauce varies by brand, and you might need to adjust.
03 -
  • Use a wok if you have one, the high sides make tossing everything together so much easier without spilling.
  • Double the ginger and garlic if you love bold aromatics, they're what make this bowl smell like your favorite restaurant.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, it brings out a deeper nutty flavor.
  • Keep chili crisp on hand because a spoonful on top transforms this into something you'll crave all week.
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