Egg Roll Bowls Chicken Cabbage (Printable Version)

Tender chicken with crisp cabbage and carrots 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)

# Directions:

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 on separate plates for easy assembly.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering and just beginning to smoke.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent and softened.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant, stirring constantly.
05 - Add the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until cooked through with no pink remaining.
06 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side.
07 - Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften but still retain some crunch.
08 - Mix chicken and vegetables together in the pan until evenly combined.
09 - 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.
10 - Taste and adjust seasoning with extra soy sauce, salt, or pepper as needed.
11 - 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 Tips:

01 -
  • It captures all the flavors of a crispy egg roll without any deep frying or rolling.
  • You can have a complete, veggie-packed dinner on the table in just 30 minutes.
  • The ingredients are simple and forgiving, so you can swap proteins or add whatever vegetables need using up.
  • Every bite has that perfect balance of savory, sweet, and tangy with a hint of toasted sesame.
02 -
  • Slicing the chicken thin is key to getting it cooked quickly and evenly, so don't skip that step or you'll end up with rubbery chunks.
  • Don't crowd the pan or the vegetables will steam instead of sear, losing that essential crisp texture that makes this dish so satisfying.
  • Add the sesame oil at the end, not at the beginning, because high heat can make it taste burnt and bitter instead of nutty and fragrant.
03 -
  • Use a large skillet or wok so everything has room to sear instead of steam, giving you that essential caramelized flavor.
  • Grate the ginger on a microplane for the finest texture and the most intense, juicy flavor.
  • Taste the sauce before tossing it in and adjust the balance of soy, vinegar, and sweetness to match your preference.
  • Add a splash of fish sauce or hoisin for extra umami depth if you want to take it up a notch.
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