Save to Pinterest I used to order egg rolls every Friday until I realized I was craving the filling more than the wrapper. One night, I skipped the deep fryer entirely and tossed everything into a hot skillet with chicken and cabbage. The kitchen smelled like a takeout restaurant, but cleanup took five minutes. Now this bowl shows up on our table at least twice a month, and no one misses the fried shell.
The first time I made this for my brother, he looked skeptical when I set down a bowl instead of a plate of rolls. Two bites in, he stopped talking and just ate. By the end of the week, he'd texted me asking for the recipe. It turns out deconstructing a classic is sometimes the smartest move you can make.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up all that ginger and garlic without drying out.
- Neutral oil: Vegetable or canola oil can take the high heat you need to get a good sear on the chicken and onions.
- Yellow onion: It sweetens as it cooks and adds a mellow backbone to the sharper aromatics.
- Garlic and ginger: Fresh is essential here, the brightness they bring cannot be faked with powder.
- Green cabbage: Shred it yourself for the best texture, pre-bagged works in a pinch but tends to wilt faster.
- Carrots: They add a touch of sweetness and a pop of color that makes the bowl feel complete.
- Green onions: Slice them on a diagonal for a restaurant-style look and a mild onion finish.
- Low-sodium soy sauce: You control the salt level, and it keeps the sauce from overwhelming the vegetables.
- Rice vinegar: A splash of tang cuts through the richness and wakes up every other flavor.
- Toasted sesame oil: Just a teaspoon goes a long way, adding that nutty depth you expect from anything Asian-inspired.
- Sugar or honey: A small amount balances the salty and sour notes without making the dish sweet.
- Sesame seeds and chili crisp: Optional, but they turn a simple bowl into something you want to photograph before you eat.
Instructions
- Prep Everything First:
- Slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, and chop the onions before you turn on the stove. Once the pan heats up, everything moves fast.
- Heat the Oil:
- Pour neutral oil into a large skillet or wok over medium-high heat and let it shimmer. You want it hot enough that the onion sizzles when it hits the pan.
- Cook the Onion:
- Add the sliced onion and stir occasionally for about two minutes until it turns translucent and starts to soften. The edges should just begin to brown.
- Add Garlic and Ginger:
- Toss in the minced garlic and grated ginger, stirring constantly for thirty seconds. The smell will fill your kitchen and make your mouth water.
- Brown the Chicken:
- Add the sliced chicken, season lightly with salt and pepper, and cook for five to seven minutes, stirring now and then. The chicken should be cooked through with no pink remaining.
- Make Room for Vegetables:
- Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty side. Let them cook for three to four minutes, tossing occasionally, until they soften but still have some snap.
- Combine and Sauce:
- Mix the chicken and vegetables together, then stir in the soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss everything to coat and cook for one to two minutes until heated through and glossy.
- Taste and Adjust:
- Take a bite and see if it needs more soy sauce, salt, or pepper. Trust your palate, this is your dinner.
- Serve and Garnish:
- Divide the mixture into bowls and top each one with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if you like heat. Serve immediately while everything is still hot and fragrant.
Save to Pinterest One evening, my neighbor knocked on the door just as I was plating this. I invited her in, handed her a bowl, and watched her face light up after the first forkful. She said it tasted like comfort without the guilt. That is exactly what I was hoping to hear, and exactly what keeps me coming back to this recipe.
Protein Swaps That Work
Ground pork or turkey will cook even faster than sliced chicken, and they pick up the sauce beautifully. I have also used firm tofu, pressing it first and cutting it into cubes, for nights when I want to keep things plant-based. Leftover rotisserie chicken is a weeknight miracle, just shred it and toss it in during the last two minutes to warm through. Each swap changes the texture slightly, but the flavors stay bold and satisfying.
Serving Suggestions
I love this bowl on its own, but spooning it over steamed jasmine rice turns it into a more filling meal. Cauliflower rice keeps it low-carb and lets the vegetables shine even more. Sometimes I add a fried egg on top, the runny yolk mixing with the sauce creates a whole new layer of richness. If you have extra cabbage, save it for a quick slaw on the side with rice vinegar and a pinch of sugar.
Storage and Flavor Boosters
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in a hot skillet with a splash of water. The flavors deepen overnight, so day-two bowls often taste even better. If you want more complexity, stir in a splash of fish sauce or a spoonful of hoisin before serving.
- Add a handful of bean sprouts or snap peas for extra crunch and freshness.
- Drizzle with a little extra sesame oil right before eating to intensify that toasty aroma.
- Keep chili crisp on the table so everyone can adjust the heat to their liking.
Save to Pinterest This bowl has earned a permanent spot in my weekly rotation because it delivers big flavor without demanding much effort. I hope it becomes one of those recipes you turn to on busy nights when you still want something that feels special.
Recipe Q&A
- → Can I use pre-shredded coleslaw mix instead of shredding my own cabbage and carrots?
Yes, a 14-ounce bag of coleslaw mix works perfectly as a time-saving shortcut. Just add it directly to the pan when the recipe calls for shredded vegetables.
- → What protein alternatives work well in this dish?
Ground pork, turkey, or firm tofu cubes can replace the chicken. Leftover rotisserie chicken also works beautifully and reduces cooking time significantly.
- → Is this dish freezer-friendly?
Yes, the cooked mixture freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave until steaming hot.
- → How can I make this dish spicier?
Add sriracha or chili crisp to the glaze, or sauté diced fresh chili peppers with the onions. Red pepper flakes also work well if added with the aromatics.
- → Can I prepare the ingredients ahead of time?
Absolutely. Slice the chicken and vegetables up to 24 hours in advance and store separately in airtight containers in the refrigerator. The sauce can also be mixed ahead.
- → What sides complement this dish?
Steamed jasmine rice or cauliflower rice are classic choices. It also pairs well with simple stir-fried noodles or can be enjoyed on its own for a low-carb option.