Egg Roll Bowls with Chicken and Cabbage (Printable)

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

# 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 (about 1 small head)
07 - 1 cup shredded carrots (about 2 medium 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)

# Directions:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Set aside in separate bowls for easy assembly.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering, approximately 1 minute.
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 with no pink remaining.
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 vegetables begin to soften while retaining 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. Remove from heat and divide mixture into serving bowls.
08 - Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup takes less time than waiting for delivery.
  • The cabbage stays crisp enough to give you that satisfying crunch without any deep frying.
  • You can swap the protein or toss in whatever vegetables are wilting in your crisper drawer.
  • It reheats beautifully, which means lunch is already packed for tomorrow.
02 -
  • Don't crowd the pan or the chicken will steam instead of browning, if your skillet is small cook the chicken in two batches.
  • Add the sesame oil at the end, not at the beginning, or the heat will kill its delicate flavor.
  • If the cabbage releases too much water, crank the heat up for a minute to evaporate it and bring back the sizzle.
03 -
  • Use a wok if you have one, the high sloped sides make tossing everything together so much easier.
  • Toast your sesame seeds in a dry skillet for 2 minutes before sprinkling them on top, it wakes up their flavor completely.
  • If you love heat, add a pinch of red pepper flakes when you cook the garlic and ginger so the spice blooms in the oil.
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