Egg Roll Bowls with Chicken Cabbage (Printable Version)

Tender chicken with crisp cabbage in tangy 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 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)

# 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. Arrange all ingredients within reach before cooking.
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 to the hot oil and cook for about 2 minutes, stirring occasionally, until translucent. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
04 - 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.
05 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side and cook for 3 to 4 minutes, tossing occasionally, until vegetables begin to soften while retaining some crunch.
06 - Mix chicken and vegetables together in the pan until evenly combined. 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.
07 - Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed. Divide the mixture into serving bowls and garnish each with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup happens while you're still chewing your first bite.
  • The cabbage stays crisp enough to feel satisfying but soft enough to soak up all that gingery, sesame sweetness.
  • You can swap the chicken for whatever protein is lurking in your fridge and it still works.
02 -
  • Don't crowd the pan or the chicken will steam instead of brown, which makes everything watery and bland.
  • Add the sesame oil at the end, not the beginning, or the heat will burn off all that nutty fragrance.
  • If your cabbage releases too much water, crank the heat up for a minute to evaporate it before adding the sauce.
03 -
  • Use the hottest burner on your stove and don't stir constantly, let things sit long enough to get a little caramelized edge.
  • Keep a small bowl of water near the stove to rinse your spatula between stirs, it prevents garlic and ginger from burning onto the utensil.
  • Double the ginger if you love it, I always do and nobody's ever complained.
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