Egg Roll Bowls with Chicken Cabbage

My stove was a mess one Tuesday night when I realized I had promised a healthy dinner but had zero patience for complicated recipes. I spotted a bag of coleslaw mix in the crisper, some chicken in the fridge, and suddenly remembered a deconstructed egg roll bowl I'd seen someone make at a potluck. Twenty minutes later, my kitchen smelled like a street market in the best way, and I was scraping my bowl clean. It's been my go-to rushed weeknight savior ever since.

The first time I made this for my sister, she walked into the kitchen and said it smelled like takeout. When I told her it was just chicken and cabbage, she didn't believe me until she watched me toss the sesame oil into the pan. That little drizzle at the end is what ties everything together, turning simple ingredients into something that feels special. Now she texts me every few weeks asking if I'm making those bowls again.

Ingredients

• Boneless, skinless chicken breasts (1 pound, thinly sliced or diced): Cutting the chicken small helps it cook fast and soak up the sauce, plus it's easier to eat in a bowl without a knife.
• Neutral oil (2 tablespoons, vegetable or canola): You need something with a high smoke point that won't compete with the sesame oil you'll add later.
• Yellow onion (1 medium, thinly sliced): Onions add sweetness and a slight char when they hit the hot pan, creating a caramelized base for everything else.
• Garlic (2 cloves, minced): Fresh garlic blooms in the oil and perfumes the entire dish, so don't skip this step or rush it.
• Fresh ginger (1 tablespoon, grated): Ginger brings a bright, zingy heat that balances the soy sauce and makes the whole bowl taste alive.
• Green cabbage (4 cups shredded, about 1 small head): Cabbage wilts just enough to stay crunchy, giving you that satisfying egg roll texture without the wrapper.
• Carrots (1 cup shredded, about 2 medium): Carrots add color and a hint of natural sweetness that plays nicely with the vinegar.
• Green onions (2, sliced on a diagonal): These go on at the end for a fresh, sharp bite and a pop of green that makes the bowl look restaurant ready.
• Low-sodium soy sauce (3 tablespoons): Low-sodium lets you control the salt level, especially if you're adding chili crisp or serving over rice.
• Rice vinegar (1 tablespoon): A splash of acid cuts through the richness and brightens every bite.
• Toasted sesame oil (1 teaspoon): This is your secret weapon, the ingredient that makes people ask what's in here that tastes so good.
• Granulated sugar or honey (1 teaspoon): Just a touch of sweetness rounds out the soy and vinegar, creating a balanced glaze.
• Salt and black pepper: Season the chicken as it cooks so every layer of flavor builds on the last.
• Toasted sesame seeds (1 teaspoon, optional): They add a nutty crunch and make the bowl look like you tried harder than you did.
• Sriracha or chili crisp (optional): A spicy finish wakes up your taste buds and adds texture if you use chili crisp.

Instructions

Prep Everything First:

Slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, and chop the onion and green onions. Having everything ready before you turn on the heat keeps you from scrambling mid-cook.

Heat the Pan:

Pour the neutral oil into a large skillet or wok and set it over medium-high heat until it shimmers. A hot pan means a good sear and faster cooking.

Cook the Onion:

Toss in the sliced onion and stir occasionally for about 2 minutes until it turns translucent and starts to soften. You'll see the edges begin to brown slightly.

Add Garlic and Ginger:

Stir in the minced garlic and grated ginger, cooking for just 30 seconds until the smell fills your kitchen. Don't let them burn or they'll turn bitter.

Brown the Chicken:

Add the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until no pink remains. The chicken should have golden edges in spots.

Make Room for Vegetables:

Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty space. This lets the vegetables cook in their own zone without steaming under the chicken.

Soften the Vegetables:

Toss the cabbage and carrots occasionally for 3 to 4 minutes until they begin to wilt but still have a bite. You want them tender-crisp, not mushy.

Combine Everything:

Mix the chicken and vegetables together in the pan, stirring until everything is evenly distributed. This is where the bowl really starts to come together.

Add the Sauce:

Pour in the soy sauce, rice vinegar, sesame oil, and sugar or honey, tossing to coat every piece. Cook for 1 to 2 minutes until the sauce heats through and clings to the ingredients.

Taste and Adjust:

Take a bite and see if it needs more soy sauce, salt, or pepper. This is your chance to make it yours.

Serve:

Remove the pan from the heat and divide the mixture into serving bowls. The bowls should be heaping and fragrant.

Garnish:

Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if you like heat. These final touches turn a simple bowl into something you'd happily pay for.

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One night I made this for a friend who swore she hated cabbage, and she finished her bowl before I was halfway through mine. She said it didn't taste like cabbage, it tasted like comfort. I think that's the magic of a good skillet meal, it transforms humble ingredients into something that feels like a hug. Now she keeps a head of cabbage in her fridge just in case.

Swapping the Protein

Ground pork is my favorite substitute when I want something richer and a little fattier, it crisps up beautifully and soaks up the sauce like a sponge. Ground turkey keeps things lean and mild, which is great if you're feeding picky eaters or want to pile on extra chili crisp. Firm tofu works if you press it well and cut it into small cubes, giving you that chewy texture that mimics chicken surprisingly well. Leftover rotisserie chicken is the ultimate shortcut, just shred it and toss it in during the last few minutes so it warms through without drying out.

Serving Suggestions

I usually eat this straight from the bowl with a fork, but serving it over steamed white rice turns it into a heartier meal that stretches to feed more people. Cauliflower rice keeps it low-carb and lets the sauce shine without competing flavors. If you want crunch, scatter some fried wonton strips or chow mein noodles on top just before serving. A wedge of lime on the side adds a bright, citrusy finish that cuts through the richness if you're in the mood for something lighter.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors meld together. I reheat mine in a skillet over medium heat with a splash of water to loosen the sauce, stirring until everything is warmed through. The microwave works too, but the cabbage can get a little limp, so I prefer the stovetop if I have the time. If you're meal prepping, store the garnishes separately so the sesame seeds and green onions stay fresh and crunchy.

• Add a drizzle of extra sesame oil or soy sauce when reheating to refresh the flavors.
• Pack the bowl in a divided container with rice on one side and the chicken-cabbage mix on the other to keep textures distinct.
• Freeze individual portions for up to a month, thaw overnight in the fridge, and reheat on the stove for a quick weeknight dinner.

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This bowl has saved more weeknights than I can count, and it never feels boring because you can change it up with whatever you have on hand. It's proof that you don't need a long ingredient list or fancy techniques to make something that tastes this satisfying.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, prepare the components up to 24 hours in advance. Store the cooked chicken and vegetables separately in airtight containers in the refrigerator. Reheat gently in a skillet before adding the sauce and garnishes to serve.

→ What protein alternatives work well?

Ground pork or turkey brown beautifully and absorb the sauce flavors. Firm tofu cubes provide a plant-based option—press and pan-fry them first for crispy edges. Diced shrimp or sliced beef also work wonderfully with these Asian-inspired seasonings.

→ How do I prevent the cabbage from becoming soggy?

Cook the vegetables just until they begin to soften but still retain some crunch, about 3-4 minutes over medium-high heat. Avoid overcrowding the pan, and toss frequently to ensure even cooking without steaming.

→ Can I make this gluten-free?

Absolutely. Substitute regular soy sauce with tamari or coconut aminos for a gluten-free version. Check all other ingredients—particularly chili crisp and condiments—to ensure they're certified gluten-free if needed.

→ What sides pair well with these bowls?

Steamed jasmine rice or cauliflower rice creates a complete meal. Miso soup, cucumber salad, or pickled vegetables add refreshing contrast. For more substance, serve alongside potstickers or spring rolls.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or soy sauce to refresh the sauce. The cabbage will soften slightly but remain delicious.