Egg Roll Bowls with Chicken Cabbage (Printable Version)

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

# 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, optional
15 - Sriracha or chili crisp for serving, optional

# How to Make It:

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.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until the surface shimmers, approximately 1 minute.
03 - Add the sliced onion and cook for 2 minutes, stirring occasionally, until the pieces become translucent.
04 - Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
05 - Add the chicken, season lightly with salt and pepper, and cook for 5 to 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.
07 - Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they soften slightly while retaining some crunch.
08 - Mix the 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 to 2 minutes until heated through.
10 - Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed.
11 - Remove from heat and divide the 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 -
  • Everything cooks in one pan, so cleanup is a breeze and you're eating in half an hour.
  • The cabbage gets tender but keeps a satisfying crunch that makes each bite feel complete.
  • You can swap the protein or add whatever vegetables are wilting in your crisper drawer.
  • It tastes indulgent but leaves you feeling light, not weighed down by breading or oil.
02 -
  • Slice the chicken thin or it won't cook through in time, and you'll end up with rubbery pieces that need extra minutes.
  • Don't add the cabbage too early or it will turn mushy and lose that satisfying crunch that makes this dish work.
  • Taste before serving because soy sauce brands vary in saltiness, and you might need a pinch more or a splash of vinegar to balance it out.
03 -
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging vegetables onto the stove.
  • Grate the ginger on a microplane instead of mincing it, you'll get more juice and flavor without fibrous bits.
  • Let the chicken sit undisturbed for a minute or two before stirring so it gets a golden sear instead of just steaming.
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