Egg Roll Bowls with Chicken (Printable)

Crisp cabbage and carrots with tender chicken in a savory soy-sesame glaze, ready in 30 minutes.

# What You 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 (about 1 small head)
07 - 1 cup shredded carrots (about 2 medium carrots)
08 - 2 green onions, sliced on a diagonal

→ 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 (optional)
15 - Sriracha or chili crisp, for serving (optional)

# How To Make It:

01 - Prepare all ingredients: thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the sliced onion and cook for about 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 and no pink remains.
06 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side.
07 - Cook the vegetables for 3–4 minutes, tossing occasionally, until they begin to soften but still retain some crunch.
08 - Mix chicken and vegetables together in the pan until evenly combined.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1–2 minutes until heated through.
10 - Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.
11 - 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 Advice:

01 -
  • All the crave-worthy flavors of an egg roll without any of the frying, folding, or mess.
  • It comes together in one pan in under half an hour, making it faster than ordering delivery.
  • The cabbage stays just crisp enough to give you that satisfying crunch with every bite.
  • You can swap the protein or toss in whatever vegetables are lingering in your fridge.
02 -
  • Do not skip pushing the chicken to one side before adding the vegetables, it keeps the cabbage from steaming in the chicken juices and losing its crunch.
  • Use fresh ginger and garlic instead of the jarred stuff, the flavor difference is night and day.
  • Taste the sauce before you pour it in, soy sauce brands vary wildly in saltiness.
  • If your skillet is not big enough, the ingredients will steam instead of sear, so use the largest one you have or cook in batches.
03 -
  • Add a splash of fish sauce or hoisin sauce to the mix for an extra layer of umami that makes the flavors pop.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging cabbage all over your stovetop.
  • Slice the chicken while it is still slightly frozen, it is way easier to get those thin, even pieces that cook fast.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, the flavor is so much richer.
Return