Egg Roll Bowls with Chicken (Printable version)

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

# 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 (approximately 1 small head)
07 - 1 cup shredded carrots (approximately 2 medium carrots)
08 - 2 green onions, sliced on 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)

# Step-by-step guide:

01 - Prepare all ingredients by thinly slicing the chicken, shredding the cabbage and carrots, mincing the garlic and ginger, slicing the onion, and chopping 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 approximately 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 to 7 minutes, stirring occasionally, until cooked through with no pink remaining.
06 - Push the chicken mixture to one side of the pan, leaving the empty side for vegetables.
07 - Add shredded cabbage and carrots to the empty side of the pan. Cook for 3 to 4 minutes, tossing occasionally, until vegetables begin to soften while retaining 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 to 2 minutes until heated through.
10 - Taste and adjust seasoning with extra soy sauce, salt, or pepper as needed.
11 - Remove from heat and divide mixture into serving bowls.
12 - Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is a breeze even on your busiest nights.
  • The cabbage stays just crisp enough to give you that crunch you crave from an egg roll.
  • You can swap proteins or toss in whatever vegetables are lingering in your crisper drawer.
  • It reheats beautifully, making it perfect for meal prep or next-day lunches.
02 -
  • Dont overcrowd the pan or the chicken will steam instead of browning, so work in batches if your skillet is on the smaller side.
  • Grate the ginger with the skin on using a microplane, it saves time and the skin practically disappears.
  • Taste the dish before serving because soy sauce brands vary in saltiness, and you might need less or more than you think.
03 -
  • Use a wok if you have one, the high sides and sloped shape make tossing everything together so much easier.
  • Add a splash of fish sauce or hoisin sauce to the final mix for an extra layer of umami that makes the dish taste even more complex.
  • Prep your ingredients the night before and store them in the fridge, then all you have to do is cook when dinnertime hits.
Go Back