Egg Roll Bowls with Chicken (Printable Version)

Tender chicken and crisp vegetables 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 breasts, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Organize all ingredients within reach.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until the surface shimmers.
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 sliced 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 retain some crunch.
08 - Mix the 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 additional soy sauce, salt, or pepper as needed.
11 - Remove from heat and divide the 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 Advice:

01 -
  • It tastes like your favorite egg roll filling but comes together in one pan with zero deep frying.
  • The cabbage stays crisp-tender and sweet, never soggy or limp.
  • You can have dinner on the table in thirty minutes flat, even on the busiest nights.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Don't overcrowd the pan or the chicken will steam instead of brown—if your skillet is small, cook the chicken in two batches.
  • Fresh ginger makes all the difference; the jarred stuff tastes flat and won't give you that bright, zingy kick.
  • Taste before you serve because soy sauce brands vary wildly in saltiness, and you don't want to oversalt the whole dish.
03 -
  • Use a wok if you have one—the high sides and sloped shape make tossing everything together so much easier.
  • Grate your ginger on a microplane instead of mincing it with a knife; you'll get more juice and less fibrous bits.
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top—it makes them nuttier and more fragrant.
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