Egg Roll Bowls with Chicken Cabbage (Print Version)

Tender chicken with crisp cabbage and carrots in tangy soy-sesame glaze, topped with scallions and sesame seeds.

# 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 (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 Prepare:

01 - Prepare all ingredients by thinly slicing chicken, shredding cabbage and carrots, mincing garlic and ginger, slicing onion, and chopping green onions.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add sliced onion and cook for approximately 2 minutes, stirring occasionally, until translucent.
04 - Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
05 - Add chicken to the pan, season lightly with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until cooked through with no pink remaining.
06 - Push chicken mixture to one side of the pan and add shredded cabbage and carrots to the empty side. Cook for 3-4 minutes, tossing occasionally, until vegetables begin to soften but retain some crunch.
07 - Mix chicken and vegetables together in the pan until evenly combined.
08 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1-2 minutes until heated through.
09 - Taste and adjust seasoning with extra soy sauce, salt, or pepper as needed.
10 - Remove from heat and 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 delivers all the savory, tangy crunch of egg rolls without any deep frying or folding.
  • Dinner is on the table in thirty minutes, start to finish, with just one pan to clean.
  • You can swap the protein or add whatever vegetables are lingering in your crisper drawer.
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.
  • Add the garlic and ginger after the onion or they'll burn and turn bitter before the chicken is even in the pan.
  • Taste the dish before serving because soy sauce brands vary wildly in saltiness, and you might need to adjust.
03 -
  • Use a wok if you have one; the high, sloped sides make tossing everything together so much easier and help the vegetables cook evenly without spilling.
  • A splash of fish sauce or hoisin sauce stirred in with the soy sauce adds an extra layer of umami that makes the dish taste like it simmered for hours.
  • Freeze any leftover ginger root and grate it directly from frozen; it's easier to grate and lasts for months without going bad.
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