Egg Roll Bowls with Chicken (Printable Version)

Crisp cabbage, carrots, and seasoned chicken in a savory 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 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. Arrange all prepared ingredients within reach of your cooking station.
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. 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 and no pink remains in the center.
05 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side. Cook for 3 to 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 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. Garnish 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 faster than your hunger.
  • The cabbage stays crisp enough to feel like a treat, not a diet.
  • You can taste the ginger and garlic in every bite without them fighting each other.
  • It reheats beautifully, which means lunch tomorrow is already handled.
02 -
  • Don't add the sesame oil at the beginning or it'll burn and taste bitter, save it for the end.
  • If your pan isn't hot enough, the chicken will steam instead of brown and you'll lose that caramelized flavor.
  • Taste before you serve because soy sauce brands vary wildly in saltiness.
03 -
  • Use a wok if you have one, the high sides make tossing easier and nothing flies onto the stove.
  • Let the chicken sit undisturbed for a minute or two before stirring so it gets a golden crust.
  • Prep everything before you start cooking because once the pan is hot, things move fast.
  • Store leftovers in a glass container and they'll taste even better the next day after the flavors marry.
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