Egg Roll Bowls Chicken Cabbage

My Tuesday nights used to be a scramble of takeout menus and indecision until I stumbled on this bowl. I wanted the crunch and tang of an egg roll without the frying mess, and this skillet version delivered everything I craved in under half an hour. The cabbage stays crisp, the chicken soaks up every bit of ginger and soy, and the whole thing feels indulgent without any guilt. Now it's my go-to when I need dinner fast but still want that satisfying, restaurant-style flavor. It's become such a staple that my family asks for it by name.

I made this for my sister one evening when she dropped by exhausted from work. She stood at the counter watching me toss the cabbage into the hot pan, and the sizzle alone perked her up. By the time I drizzled on the chili crisp and handed her a bowl, she was already planning to make it herself the next week. It's one of those dishes that feels like a gift, even when you're just feeding yourself on a quiet weeknight.

Ingredients

• Boneless, skinless chicken breasts (1 pound, thinly sliced or diced): Slicing the chicken thin helps it cook fast and soak up the sauce, and you can swap in ground turkey or pork if that's what you have on hand.
• Neutral oil (2 tablespoons, vegetable or canola): A high smoke point oil keeps everything from sticking and lets you get a good sear on the chicken without any burnt flavors.
• Yellow onion (1 medium, thinly sliced): The onion softens and sweetens as it cooks, adding a mellow backbone to the bold ginger and garlic.
• Garlic (2 cloves, minced): Fresh garlic blooms in the hot oil and fills your kitchen with that irresistible aroma that makes everyone wander in asking what's for dinner.
• Fresh ginger (1 tablespoon, grated): Grating the ginger releases its juice and perfume, giving the dish that authentic, zingy warmth you can't get from powdered spice.
• Green cabbage (4 cups shredded, about 1 small head): Cabbage is the star here, staying crisp-tender and adding bulk without heaviness, plus it's incredibly affordable and keeps well in the fridge.
• Carrots (1 cup shredded, about 2 medium): Shredded carrots bring a touch of sweetness and a pop of color that makes the bowl look as good as it tastes.
• Green onions (2, sliced on a diagonal): These add a fresh, sharp bite at the end and a visual flourish that makes the dish feel restaurant-ready.
• Low-sodium soy sauce (3 tablespoons): Using low-sodium gives you control over the saltiness, and you can always add more to taste without overshooting.
• Rice vinegar (1 tablespoon): A splash of rice vinegar cuts through the richness and brightens every bite with a gentle tang.
• Toasted sesame oil (1 teaspoon): Just a teaspoon goes a long way, adding that nutty, toasty finish that ties everything together.
• Granulated sugar or honey (1 teaspoon): A hint of sweetness balances the salty and sour, rounding out the sauce so it clings perfectly to the vegetables.
• Salt and freshly ground black pepper (to taste): Season as you go to build layers of flavor, especially when browning the chicken.
• Toasted sesame seeds (1 teaspoon, optional): These add a delicate crunch and a final flourish that makes the bowl feel special.
• Sriracha or chili crisp (for serving, optional): A drizzle of heat wakes up the whole dish and lets everyone customize their spice level.

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Prep everything first:

Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Having everything ready before you start cooking makes the process smooth and stress-free.

Heat the oil:

Pour the neutral oil into a large skillet or wok over medium-high heat and let it shimmer. You want it hot enough that the onion sizzles when it hits the pan.

Cook the onion:

Add the sliced onion and cook for about 2 minutes, stirring occasionally, until it turns translucent and starts to soften. The edges should just begin to pick up a little color.

Add garlic and ginger:

Stir in the minced garlic and grated ginger, and cook for 30 seconds until the fragrance blooms and 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 it's cooked through and no pink remains. The chicken should pick up a little caramelization on the edges.

Add the vegetables:

Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty side. This helps the vegetables cook evenly without steaming the chicken.

Soften the cabbage:

Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften but still retain some crunch. You want them tender-crisp, not mushy.

Combine everything:

Mix the chicken and vegetables together in the pan until evenly combined. Everything should be cozy and intermingled.

Add the sauce:

Stir in the soy sauce, rice vinegar, sesame oil, and sugar or honey, then toss to coat and cook for 1 to 2 minutes until heated through. The sauce should cling to every piece.

Taste and adjust:

Give it a taste and adjust the seasoning with extra soy sauce, salt, or pepper if needed. Trust your palate here.

Serve and garnish:

Remove from heat and divide the mixture into serving bowls. Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

Save

One night I made double the batch and packed it for lunch the next day. Reheated in a skillet with a splash of water, it tasted even better, the flavors having melded overnight. My coworker leaned over and asked what smelled so good, and I ended up texting her the recipe before the day was done. That's when I knew this bowl had earned its place in my regular rotation.

Variations to Try

Swap the chicken for ground pork or turkey if you want a richer, meatier flavor that clings to the cabbage in a different way. I've also used crumbled firm tofu for a plant-based version, pressing it first to get rid of excess moisture so it browns nicely. Leftover rotisserie chicken is a genius shortcut when you're truly pressed for time, just shred it and toss it in at the end to warm through. Each protein brings its own character, but the sauce and vegetables stay reliably delicious no matter what you choose.

Serving Suggestions

This bowl is hearty on its own, but I love serving it over steamed jasmine rice when I want something more filling. Cauliflower rice works beautifully if you're keeping it low-carb, soaking up all that savory sauce without any heaviness. Sometimes I'll add a fried egg on top with a runny yolk, breaking it open so the golden richness swirls into every bite. A side of pickled cucumbers or a simple cucumber salad adds a cool, crunchy contrast that rounds out the meal perfectly.

Storage and Meal Prep

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days, and they reheat quickly in a skillet or microwave. I've found that the cabbage softens a bit more as it sits, but it still tastes fantastic and saves you from having to cook from scratch on a busy evening. If you're meal prepping, portion it into individual containers and pack the garnishes separately so the sesame seeds and green onions stay fresh and crunchy. This is one of those rare dishes that actually improves with a little time, the flavors deepening and mellowing overnight.

• Store in airtight containers and refrigerate for up to 3 days.
• Reheat in a skillet with a splash of water or broth to revive the texture.
• Pack garnishes separately to keep them fresh and vibrant.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Save

This egg roll bowl has become my answer to those nights when I crave takeout but want to feel good about what I'm eating. It's quick, it's satisfying, and it never fails to deliver that perfect balance of crunch, flavor, and comfort.

Questions & Answers

→ Can I make this vegetarian?

Firm tofu works beautifully as a protein substitute. Press and cube the tofu, then pan-fry until golden before adding the vegetables. You can also use edamame or increase the amount of cabbage and carrots for a hearty vegetarian version.

→ What's the best way to shred cabbage quickly?

Use a sharp chef's knife to thinly slice the cabbage, or grab a box grater for finer shreds. A food processor with the slicing attachment also works well if you're making a larger batch. Aim for thin, uniform pieces so they cook evenly.

→ Can I prepare this ahead for meal prep?

Absolutely. This dish stores well in airtight containers for up to 3 days. The flavors actually develop and improve overnight. Reheat gently in the microwave or in a skillet with a splash of water to refresh the vegetables.

→ What rice pairs best with these bowls?

Steamed jasmine rice is traditional, but brown rice adds nutty flavor and extra fiber. For a low-carb option, try cauliflower rice or serve over shredded lettuce. The bowls are also satisfying on their own as a lighter meal.

→ How can I make this spicier?

Add sriracha or chili crisp as a finishing garnish so you can control the heat level. You can also sauté sliced fresh jalapeños or serranos with the onions, or add a teaspoon of chili garlic sauce to the soy glaze mixture.

→ Is gluten-free soy sauce necessary?

Only if you need to avoid gluten. Regular soy sauce contains wheat, while tamari and coconut aminos are naturally gluten-free alternatives. The taste difference is minimal, so choose based on your dietary needs.