Egg Roll Bowls with Chicken Cabbage (Printable)

Crisp vegetables and seasoned chicken in a tangy soy-sesame glaze, ready in 30 minutes for a quick Asian-inspired dinner.

# 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 diagonally

→ 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. Arrange all 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 about 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 - 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 -
  • It comes together faster than your usual weeknight stress, which means you actually have time to breathe while cooking.
  • The contrast of soft chicken against crunchy cabbage keeps every bite interesting and satisfying.
  • One pan, minimal cleanup, and nobody will believe you didn't order it.
02 -
  • Don't crowd the pan when the chicken first goes in; if you do, it will steam and release moisture instead of browning, and the whole texture suffers.
  • Fresh ginger makes an enormous difference here, so don't substitute the jarred version—the flavor is gentler and more floral, which is exactly what you want.
03 -
  • Slice your chicken slightly thinner than you think you need to; thin pieces cook through faster and absorb the glaze better.
  • Don't skip the 30-second bloom of garlic and ginger in oil—it's what transforms them from harsh to aromatic and sweet.
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