Egg Roll Bowls with Chicken

I threw this together on a Tuesday night when the fridge was nearly bare and takeout felt like cheating. The cabbage had been sitting there since Sunday, the chicken needed using, and I had that little knob of ginger I always forget about. What came out of that skillet tasted better than any egg roll I'd ever ordered, and it took less time than waiting for delivery.

My neighbor smelled this through the kitchen window and knocked on the door to ask what I was making. She thought I'd ordered from the new place downtown. When I told her it was just chicken and cabbage, she didn't believe me until I spooned her a taste. Now she texts me every few weeks asking if it's egg roll bowl night.

Ingredients

• Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the sauce without drying out.
• Neutral oil: Vegetable or canola works best because they won't compete with the sesame oil you add later.
• Yellow onion: Slice it thin and let it soften into sweet, golden ribbons that melt into the background.
• Garlic and ginger: Fresh is everything here, the jarred stuff just won't give you that bright, snappy flavor.
• Green cabbage: Shred it yourself if you can, the bagged stuff is fine but never quite as crisp.
• Carrots: They add a touch of sweetness and that pop of orange that makes the bowl look alive.
• Green onions: Slice them on the diagonal because it looks nicer and somehow tastes sharper.
• Low-sodium soy sauce: You can control the salt this way, and it won't overpower the ginger.
• Rice vinegar: Just a tablespoon cuts through the richness and wakes up your tongue.
• Toasted sesame oil: A little goes a long way, this is the secret that makes it taste like takeout.
• Sugar or honey: Balances the soy and vinegar so nothing tastes too sharp.
• Sesame seeds and chili crisp: Optional, but they turn a simple dinner into something you want to photograph.

Instructions

Get everything ready:

Slice the chicken thin, shred the cabbage and carrots, mince the garlic and ginger, and chop the onions. Having it all lined up makes the cooking feel like a dance instead of a scramble.

Heat the oil:

Pour your neutral oil into a large skillet or wok over medium-high heat and wait until it shimmers like a puddle in the sun.

Soften the onion:

Toss in the sliced onion and stir it around for about 2 minutes until it turns soft and see-through. You'll start to smell the sweetness.

Wake up the aromatics:

Add the garlic and ginger, stirring constantly for 30 seconds until the kitchen smells like the best kind of promise.

Cook the chicken:

Add the chicken, season it lightly with salt and pepper, and stir occasionally for 5 to 7 minutes until no pink remains. Don't walk away or it'll stick.

Make room for the veggies:

Push the chicken to one side of the pan and pile the cabbage and carrots into the empty space.

Soften the cabbage:

Let the vegetables cook for 3 to 4 minutes, tossing them now and then until they soften but still have bite. Mushy cabbage is sad cabbage.

Bring it together:

Mix the chicken and vegetables until they're tangled up and friendly with each other.

Add the sauce:

Stir in the soy sauce, rice vinegar, sesame oil, and sugar or honey, tossing everything to coat. Cook for 1 to 2 minutes until it's all glossy and warm.

Taste and adjust:

Grab a spoon and taste it, add more soy, salt, or pepper if it needs it.

Serve it up:

Divide the mixture into bowls and top each one with green onions, sesame seeds, and a drizzle of chili crisp if you like heat.

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The first time I made this for my kids, they didn't complain about vegetables. They didn't even notice they were eating cabbage until I pointed it out halfway through. My youngest said it tasted like the crunchy part of an egg roll, which I took as the highest compliment. Now it's in our weekly rotation, and nobody groans when I pull out the cabbage.

Swapping the Protein

Ground pork works beautifully here and cooks even faster than chicken. Turkey is leaner if you want to keep it light, and crumbled firm tofu soaks up the sauce like a sponge if you're skipping meat. I've even used leftover rotisserie chicken when I'm too tired to slice raw meat, just shred it and toss it in at the end to warm through.

Serving Suggestions

This is perfect over steamed white rice if you want something filling, or cauliflower rice if you're keeping carbs low. I've also eaten it straight from the bowl with chopsticks, standing at the counter, which is somehow more satisfying. A fried egg on top turns it into breakfast, and nobody can convince me otherwise.

Making It Your Own

A splash of fish sauce adds a salty, umami depth that makes it taste like you spent hours on it. Hoisin sauce brings a sweet, sticky richness if you want it closer to restaurant style. Sometimes I throw in snap peas or bell peppers if they're hanging around in the crisper.

• Try adding a handful of cashews or peanuts for crunch if you're not avoiding nuts.
• A squeeze of lime juice at the end brightens everything up like sunshine.
• Double the ginger if you love that sharp, warming bite.

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This bowl has saved more weeknights than I can count, and it never feels like settling. It's the kind of dinner that makes you feel capable and satisfied at the same time.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare all ingredients in advance and store them separately in the refrigerator. Cook everything just before serving for the best texture and flavor. Leftovers keep well for up to 3 days.

→ What protein substitutes work well?

Ground pork, turkey, or firm tofu make excellent alternatives to chicken. Use leftover rotisserie chicken for an even quicker preparation time.

→ How do I prevent the cabbage from becoming mushy?

Cook vegetables just 3–4 minutes until they begin to soften but still retain some crunch. Avoid overcooking to maintain the satisfying texture contrast.

→ Is this gluten-free?

Use gluten-free soy sauce or tamari to make this gluten-free. All other ingredients are naturally gluten-free.

→ What can I serve with these bowls?

Enjoy on their own for a low-carb meal, or serve over steamed jasmine rice, brown rice, or cauliflower rice for added substance.