Egg Roll Bowls with Chicken and Cabbage (Print View)

Tender chicken with crisp cabbage and carrots in a tangy soy-sesame glaze, ready in 30 minutes.

# Ingredient List:

→ 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)

# Directions:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Have all ingredients ready and within reach.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering, approximately 1-2 minutes.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent. Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
04 - Add the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until cooked through and no pink remains.
05 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side and cook for 3 to 4 minutes, tossing occasionally, until they begin to soften but still retain some crunch.
06 - Mix chicken and vegetables together in the pan until evenly combined. Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1 to 2 minutes until heated through.
07 - Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.
08 - 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 savory, gingery flavor of an egg roll without the oil splatter or wrapper folding.
  • Dinner comes together in half an hour with ingredients you probably already have.
  • The cabbage stays crisp enough to give you that satisfying crunch in every bite.
  • Leftovers taste even better the next day when the flavors have had time to meld.
02 -
  • Do not crowd the pan or the chicken will steam instead of brown, and you will lose that caramelized flavor.
  • If your cabbage releases too much water, turn up the heat for a minute to evaporate the excess liquid.
  • Taste the sauce before you add it all at once, soy sauce brands vary in saltiness and you can always add more.
03 -
  • Freeze your chicken for fifteen minutes before slicing, it firms up just enough to make thin, even cuts a breeze.
  • Use the largest skillet or wok you own so everything cooks evenly without steaming in its own moisture.
  • Grate ginger on a microplane instead of mincing it, you get more juice and less fibrous texture.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, the flavor becomes twice as nutty.
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