Egg Roll Bowls with Chicken

Some weeknights call for shortcuts that still feel like real cooking. I was staring at a head of cabbage and some chicken thighs one Tuesday, too tired for anything elaborate, when I remembered the flavors of egg rolls without all the wrapping and frying. The skillet heated up, ginger hit the oil, and within minutes the kitchen smelled like my favorite takeout spot. It became one of those meals I turn to when I want something fast, satisfying, and just a little bit exciting.

I made this for my sister once when she dropped by unexpectedly, and she kept asking if I had ordered takeout. The sesame oil and ginger do all the heavy lifting, creating layers of flavor that feel much fancier than the effort required. She went home with the recipe scribbled on a grocery receipt, and now she texts me photos of her own versions with different proteins and extra chili crisp. Its one of those dishes that people assume took longer than it did.

Ingredients

• Boneless, skinless chicken breasts: Slice them thin so they cook quickly and evenly, and dont worry if theyre not perfect, uneven pieces still taste great.
• Neutral oil: Vegetable or canola oil can take the high heat without smoking, letting the aromatics shine.
• Yellow onion: Thin slices turn sweet and translucent fast, adding a mellow base layer to the dish.
• Garlic and ginger: Fresh is key here, the minced garlic and grated ginger release their fragrance in seconds and make the whole kitchen smell incredible.
• Green cabbage: Shred it yourself for the best texture, it wilts just enough while keeping a satisfying crunch.
• Carrots: Pre-shredded works in a pinch, but freshly grated carrots add a subtle sweetness and vibrant color.
• Green onions: Sliced on a diagonal, they look prettier and add a fresh, mild bite at the end.
• Low-sodium soy sauce: Gives you control over the saltiness, and you can always add more if you want it bolder.
• Rice vinegar: A splash of tangy brightness cuts through the richness and balances the sesame oil.
• Toasted sesame oil: Just a teaspoon goes a long way, adding that nutty, toasty flavor that ties everything together.
• Sugar or honey: A tiny bit of sweetness rounds out the sauce and keeps it from tasting too sharp.
• Sesame seeds and chili crisp: Optional, but they add crunch and heat that make each bite more interesting.

Instructions

Prep Everything First:

Slice the chicken thin, shred the cabbage and carrots, and mince the garlic and ginger so everything is ready to go. Once the pan heats up, things move fast.

Heat the Oil:

Pour neutral oil into a large skillet or wok over medium-high heat until it shimmers and slides easily across the surface. You want it hot enough to sear, not steam.

Cook the Onion:

Add the sliced onion and stir occasionally for about two minutes until it turns translucent and softens. The edges will start to pick up a little color.

Add Garlic and Ginger:

Toss in the minced garlic and grated ginger, stirring constantly for thirty seconds until the smell hits you. Dont let them burn or theyll turn bitter.

Brown the Chicken:

Add the sliced chicken, season lightly with salt and pepper, and cook for five to seven minutes, stirring occasionally. The pieces should be cooked through with no pink remaining.

Push and Add Vegetables:

Slide the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty space. Let them cook for three to four minutes, tossing occasionally, until they soften but still have some bite.

Combine Everything:

Mix the chicken and vegetables together in the pan until evenly distributed. The colors should look bright and inviting.

Add the Sauce:

Pour in the soy sauce, rice vinegar, sesame oil, and sugar or honey, tossing everything to coat. Cook for one to two minutes until heated through and glossy.

Taste and Adjust:

Sample a bite and add extra soy sauce, salt, or pepper if needed. Trust your palate here.

Serve and Garnish:

Divide the mixture into bowls and top with sliced green onions, sesame seeds, and a drizzle of chili crisp if you like heat. Serve immediately while its hot.

Save

One night I served this over cauliflower rice to a friend who was skeptical about low-carb swaps, and she cleaned her bowl without a single complaint. It turns out the sauce and the crunch matter more than the base, and the whole meal felt indulgent despite being light. Since then, Ive made it a dozen different ways, adding mushrooms, swapping in ground pork, even tossing in snap peas when I had them. It never gets boring.

Protein Swaps and Variations

Ground pork cooks even faster than sliced chicken and adds a richer, slightly fattier flavor that mimics traditional egg roll filling. Turkey works well if you want to keep it lean, and crumbled firm tofu is a great plant-based option that soaks up the sauce beautifully. Leftover rotisserie chicken is my secret weapon when I need dinner in under twenty minutes, just shred it and toss it in at the end to warm through. Each version tastes a little different, but they all deliver that same savory, sesame-kissed satisfaction.

Serving Suggestions

I love this straight from the skillet in a big bowl, but it also sits perfectly over steamed jasmine rice or brown rice if you want something more filling. Cauliflower rice keeps it light and adds extra veggies without weighing you down, and sometimes I even serve it in butter lettuce cups for a fun, hands-on dinner. A side of pickled cucumbers or a simple cucumber salad adds a cool, tangy contrast that cuts through the richness. However you serve it, make sure theres chili crisp on the table for anyone who wants extra heat.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat quickly in a skillet or microwave. I actually think the flavors deepen overnight as the sauce soaks into the cabbage and chicken, making day-two lunches even better. If the mixture seems a little dry after refrigerating, add a splash of water or extra soy sauce when reheating to bring back the glossy finish.

• Store in individual portions for grab-and-go lunches throughout the week.
• Reheat gently to keep the cabbage from turning mushy.
• Garnish with fresh green onions and sesame seeds right before eating for the best texture.

Save

This dish has become my answer to the what should we eat tonight question, and it never disappoints. I hope it becomes one of your easy favorites too.

Recipe Q&A

→ Can I use pre-shredded cabbage coleslaw mix?

Absolutely. A 16-ounce bag of coleslaw mix works perfectly and saves prep time. Just ensure it contains both cabbage and carrots for the right balance.

→ What's the best way to slice chicken for stir-frying?

Partially freeze the chicken for 20 minutes before slicing. This firms the meat, making it easier to cut thin, even strips that cook quickly and evenly.

→ Can I make this dish vegetarian?

Yes. Substitute firm tofu, drained and pressed, or use extra vegetables like bell peppers, snap peas, and mushrooms. Add the tofu during step 6 to prevent crumbling.

→ How do I prevent the cabbage from getting soggy?

Cook the vegetables just until they begin to soften but still retain crunch. Avoid overcrowding the pan, and don't cover while cooking—steam will make the cabbage mushy.

→ What can I serve with these bowls?

Steamed jasmine rice or cauliflower rice are classic choices. You could also serve over noodles, or enjoy on its own for a lighter meal. The bowls are quite filling on their own.

→ How long do leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to refresh the sauce.