Egg Roll Bowls with Chicken (Printable)

Crisp cabbage and carrots meet tender chicken in a savory soy-sesame glaze with aromatics.

# What You'll 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 (approximately 1 small head)
07 - 1 cup shredded carrots (approximately 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. 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 approximately 2 minutes, stirring occasionally, until translucent.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
05 - 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.
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 if needed.
11 - Remove from heat and divide mixture into serving bowls.
12 - Top 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 takes less time than waiting for delivery.
  • The cabbage stays crisp and sweet, giving you that satisfying crunch without deep frying anything.
  • You can swap the protein or add whatever vegetables are wilting in your crisper drawer.
  • The sauce comes together in seconds and coats every bite with tangy, savory flavor.
02 -
  • Don't crowd the pan or the chicken will steam instead of browning, and you'll lose that caramelized flavor.
  • Add the garlic and ginger after the onion softens, or they'll burn and turn bitter before the chicken is done.
  • Taste the sauce before you add it, because soy sauce brands vary in saltiness and you might need to adjust.
  • Keep the vegetables moving in the pan so they cook evenly and don't turn mushy on one side.
03 -
  • A splash of fish sauce or hoisin sauce stirred in at the end adds umami depth that makes the whole dish taste more complex.
  • Use a wok if you have one, because the high sides and sloped shape make tossing everything together so much easier.
  • Grate the ginger on a microplane instead of mincing it, and you'll get more juice and flavor without any fibrous chunks.
  • Toast your own sesame seeds in a dry skillet for a minute, and the nutty aroma will be ten times better than store-bought.
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