Egg Roll Bowls with Chicken Cabbage (Printable)

Tender chicken and crisp cabbage in a 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
07 - 1 cup shredded carrots
08 - 2 green onions, sliced on a 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

# 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. Set aside separately.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent. Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant.
04 - Add the chicken, season lightly with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until cooked through and no pink remains.
05 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side and cook for 3-4 minutes, tossing occasionally, until they begin to soften but still retain some 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 1-2 minutes until heated through.
07 - Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.
08 - Remove from heat and divide 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 Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is almost as fast as dinner itself.
  • The soy-sesame glaze clings to every shred of cabbage and bite of chicken, delivering big flavor without any fuss.
  • You can swap proteins or toss in whatever vegetables are about to turn in your crisper.
  • It tastes indulgent but keeps you feeling light and energized instead of weighed down.
02 -
  • Don't add the sesame oil at the beginning or it will lose its flavor in the heat, save it for the sauce at the end.
  • If your cabbage releases too much water, turn the heat up for a minute to evaporate the liquid and keep the bowl from getting soggy.
  • Taste the sauce before you add it all at once, soy sauce brands vary in saltiness and you can always add more but you can't take it back.
03 -
  • Use a wok if you have one, the high sides and sloped edges make tossing everything together so much easier without spilling.
  • Grate the ginger on a microplane instead of chopping it, you'll get more juice and flavor without any fibrous bits.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it wakes up their nutty flavor and makes them taste fresher.
  • If you love garlic, double it, this dish can handle bold flavors and the extra cloves will only make it better.
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