Save One weeknight last spring, I opened the fridge to a head of cabbage, some carrots, and leftover chicken I'd grilled the day before. I wanted egg rolls without the wrapping, the frying, or the wait. Within twenty minutes, the kitchen smelled like ginger and sesame, and I had four bowls ready that tasted better than takeout. My partner looked up after the first bite and said, "We're making this again, right?"
I started making this bowl on repeat during busy weeks when I craved something vibrant but didn't want to stand over the stove for an hour. My kids loved piling on the chili crisp, and I loved that they were eating cabbage without complaint. It became our Monday reset meal, the thing that reminded us cooking at home didn't have to be complicated to feel special.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and stay tender; I sometimes pound them lightly first to even out the thickness.
- Neutral oil: Vegetable or canola oil can take the high heat without smoking, letting the aromatics bloom without bitterness.
- Yellow onion: It turns sweet and soft as it cooks, creating a flavorful base that anchors the whole dish.
- Garlic and fresh ginger: These two together are magic; grate the ginger on a microplane for the most fragrant, evenly distributed flavor.
- Green cabbage: Shred it yourself for the best texture; pre-bagged works in a pinch, but fresh cabbage has more crunch and sweetness.
- Carrots: Shredded carrots add color and a touch of natural sweetness that balances the salty soy sauce.
- Green onions: Slice them on the diagonal for a restaurant-style look and a mild oniony bite that doesn't overpower.
- Low-sodium soy sauce: This gives you control over the salt level; regular soy sauce can make the dish too salty, especially after reducing.
- Rice vinegar: A splash of acidity brightens everything and cuts through the richness of the sesame oil.
- Toasted sesame oil: Just a teaspoon goes a long way; it's nutty, aromatic, and makes the whole bowl smell like your favorite Chinese restaurant.
- Sugar or honey: A tiny bit of sweetness rounds out the sauce and helps the vegetables caramelize slightly.
- Toasted sesame seeds and chili crisp: These garnishes aren't optional in my house; they add crunch, heat, and a final layer of flavor that makes every bite exciting.
Instructions
- Prep Everything First:
- Slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, and chop the onions before you turn on the heat. Once the pan is hot, everything moves fast, and you don't want to be scrambling for ingredients.
- Heat the Oil:
- Pour the neutral oil into a large skillet or wok and let it shimmer over medium-high heat. The oil should ripple slightly but not smoke; that's your sign it's ready.
- Cook the Onion:
- Add the sliced onion and stir occasionally for about two minutes until it turns translucent and starts to soften. The edges might take on a little color, and that's perfect.
- Add Garlic and Ginger:
- Toss in the minced garlic and grated ginger, stirring constantly for thirty seconds. You'll smell it immediately, warm and fragrant, almost sweet.
- Brown the Chicken:
- Add the sliced chicken, season it lightly with salt and pepper, and cook for five to seven minutes, stirring occasionally. The chicken should be cooked through with no pink remaining, and some pieces will pick up a little golden color.
- Push and Add Vegetables:
- Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty side. This keeps the vegetables from steaming and helps them retain their crunch.
- Soften the Vegetables:
- Cook the vegetables for three to four minutes, tossing them occasionally. They should soften but still have a bit of bite; wilted cabbage with no texture is a missed opportunity.
- Combine Everything:
- Mix the chicken and vegetables together until they're evenly distributed. The pan should look colorful and smell incredible.
- Add the Sauce:
- Stir in the soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss everything to coat and cook for one to two minutes until the sauce clings to the chicken and vegetables and everything is heated through.
- Taste and Adjust:
- Taste a bite and adjust the seasoning with extra soy sauce, salt, or pepper if needed. Some days I add a splash more vinegar for brightness.
- Serve and Garnish:
- Divide the mixture into serving bowls and top each one with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp. The garnishes make it feel restaurant-worthy.
Save The first time I brought this to a potluck, someone asked for the recipe before they'd even finished their bowl. I realized then that the best dishes aren't always the ones that take all day; sometimes they're the ones that make you feel good while you're cooking them and even better when you're sharing them. This bowl does both.
Swapping the Protein
I've made this with ground pork, ground turkey, and even crumbled firm tofu when I wanted to keep it vegetarian. Ground meat cooks faster and creates little crispy bits that cling to the cabbage, while tofu soaks up the sauce and adds a different kind of heartiness. Leftover rotisserie chicken is my favorite shortcut; just shred it and toss it in during the last few minutes to warm through.
Serving Suggestions
I eat this straight from the bowl most nights, but it's also fantastic over steamed jasmine rice or cauliflower rice if you want to stretch it further. Sometimes I add a fried egg on top with a runny yolk that breaks and mixes into the sauce, turning the whole thing into a rich, silky meal. A handful of chopped peanuts or cashews adds crunch if you're not avoiding nuts.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days and taste even better the next day after the flavors have melded. I reheat individual portions in a skillet over medium heat with a splash of water to loosen the sauce, though the microwave works in a pinch. The cabbage will soften a bit more as it sits, but it still has plenty of texture and flavor.
- Store the garnishes separately so the sesame seeds and green onions stay fresh and crunchy.
- If meal prepping, divide into individual containers and add a drizzle of sesame oil before sealing to keep everything moist.
- Reheat gently to avoid overcooking the chicken and turning it rubbery.
Save This bowl has become one of those recipes I turn to when I need something fast, flavorful, and forgiving. I hope it becomes that for you, too.
Recipe Questions & Answers
- → Can I use pre-shredded coleslaw mix?
Yes, a 16-ounce bag of coleslaw mix works perfectly as a time-saving shortcut. Just adjust the cooking time slightly since pre-shredded vegetables may be thinner.
- → What protein substitutions work well?
Ground pork, turkey, or firm tofu all work beautifully. You can also use leftover rotisserie chicken for an even faster weeknight dinner option.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in the microwave. The vegetables will soften slightly but remain flavorful.
- → Is this gluten-free?
Use tamari or gluten-free soy sauce to make this dish completely gluten-free. All other ingredients are naturally gluten-free.
- → What can I serve with egg roll bowls?
Steamed jasmine rice or cauliflower rice are classic accompaniments. The bowls are also satisfying on their own for a low-carb meal.