Egg Roll Bowls with Chicken

My weeknight dinners used to drag on forever until I stumbled onto this bowl while trying to use up half a cabbage. The chicken sizzles loud in the pan, the ginger hits your nose before anything else does, and suddenly you're eating something that tastes like takeout but took less time than waiting for delivery. I've made it dozens of times since, tweaking the heat and crunch each round. It's become my default when I want something fast, filling, and actually exciting.

I first served this to my sister on a Tuesday night when she showed up unannounced and starving. She stood at the counter watching me toss everything together, skeptical that something so simple could taste this good. By the time I drizzled chili crisp over her bowl, she was already reaching for a second helping. Now she texts me every few weeks asking if I'm making the cabbage chicken thing again.

Ingredients

• Boneless, skinless chicken breasts (1 pound, thinly sliced or diced): Thin slices cook fast and soak up the sauce better than thick chunks, so take an extra minute to cut them evenly.
• Neutral oil (2 tablespoons, vegetable or canola): You need something that can handle high heat without smoking, and it won't compete with the sesame oil later.
• Yellow onion (1 medium, thinly sliced): It sweetens as it cooks and gives the dish a backbone of flavor that garlic alone can't provide.
• Garlic (2 cloves, minced): Fresh garlic is non-negotiable here, jarred stuff won't give you that sharp, aromatic punch.
• Fresh ginger (1 tablespoon, grated): Grating releases more juice and flavor than chopping, and it distributes evenly so you don't bite into a chunk.
• Green cabbage (4 cups shredded, about 1 small head): This is your main texture carrier, and it wilts just enough to stay crunchy if you don't overcook it.
• Shredded carrots (1 cup, about 2 medium carrots): They add sweetness and color, plus they cook at the same rate as the cabbage.
• Green onions (2, sliced on a diagonal): They're mild and pretty, and they give a fresh contrast to the cooked vegetables.
• Low-sodium soy sauce (3 tablespoons): You can control the salt better with low-sodium, and it still delivers all the umami you need.
• Rice vinegar (1 tablespoon): This cuts through the richness and brightens everything without making it taste sour.
• Toasted sesame oil (1 teaspoon): A little goes a long way, it's the secret ingredient that makes people ask what's in here.
• Granulated sugar or honey (1 teaspoon): Just enough sweetness to balance the soy and vinegar, honey dissolves faster if you're in a hurry.
• Salt and freshly ground black pepper (to taste): Season lightly at first, the soy sauce will add plenty of salt as it reduces.
• Toasted sesame seeds (1 teaspoon, optional): They add a nutty crunch and make the bowls look more finished.
• Sriracha or chili crisp (for serving, optional): I always put chili crisp on mine, it adds heat and a garlicky crunch that takes it over the top.

Instructions

Get Everything Ready:

Slice the chicken thin, shred the cabbage and carrots, mince the garlic and ginger, and chop the onion and green onions. Having everything prepped before you start cooking keeps you from burning the garlic while you're still chopping carrots.

Heat the Pan:

Pour the neutral oil into a large skillet or wok and crank the heat to medium-high until the oil shimmers. You want it hot enough that the onion sizzles when it hits the pan.

Cook the Onion:

Toss in the sliced onion and stir it occasionally for about 2 minutes until it turns translucent and starts to soften. Don't let it brown too much, you're just taking the edge off the raw bite.

Add Garlic and Ginger:

Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the smell fills your kitchen. Watch it closely, garlic burns fast and turns bitter.

Cook the Chicken:

Add the sliced chicken to the pan, season it lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until it's cooked through with no pink left. The chicken will release some liquid at first, just keep stirring until it evaporates and the meat starts to brown a little.

Make Space for the Vegetables:

Push the chicken and onion mixture to one side of the pan, then add the shredded cabbage and carrots to the empty side. This lets the vegetables cook in direct contact with the hot pan instead of steaming on top of the chicken.

Cook the Vegetables:

Toss the cabbage and carrots occasionally for 3 to 4 minutes until they start to soften but still have some crunch. You want them tender but not limp, they should still snap when you bite into them.

Combine Everything:

Mix the chicken and vegetables together in the pan, stirring until everything is evenly distributed. This is when the flavors start to meld.

Add the Sauce:

Pour in the soy sauce, rice vinegar, sesame oil, and sugar or honey, then toss everything to coat. Cook for 1 to 2 minutes until the sauce is heated through and clinging to the chicken and vegetables.

Taste and Adjust:

Take a bite and see if it needs more soy sauce, salt, or pepper. I usually add a pinch more salt and a splash of vinegar at this point.

Serve It Up:

Remove the pan from the heat and divide the mixture into four serving bowls. Don't leave it sitting in the hot pan or the cabbage will keep cooking and lose its crunch.

Garnish and Finish:

Top each bowl with sliced green onions, a sprinkle of toasted sesame seeds, and a drizzle of Sriracha or chili crisp if you like heat. Serve immediately while it's still steaming.

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One night I made this for a friend who swore she hated cabbage, and I didn't tell her what was in it until she'd finished her bowl. She looked at me, shocked, and said she'd been avoiding cabbage her whole life for no reason. We laughed about it, and now she makes it for her own family with ground turkey instead of chicken.

Swapping the Protein

I've used ground pork, turkey, and even crumbled firm tofu in place of the chicken, and they all work beautifully. Ground meat cooks faster, so you'll shave off a few minutes, and tofu soaks up the sauce like a sponge if you press it well first. Leftover rotisserie chicken is my favorite shortcut when I'm really pressed for time, just shred it and toss it in with the vegetables so it heats through without drying out.

Serving Suggestions

I eat this straight from the bowl most nights, but it's also great over steamed jasmine rice or cauliflower rice if you want to stretch it further. My husband likes to pile his over crispy rice noodles for extra crunch, and I've seen friends serve it in lettuce cups for a lighter option. A fried egg on top turns it into breakfast, and a handful of chopped peanuts makes it feel more indulgent.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the cabbage softens a bit as it sits. I reheat mine in a hot skillet with a splash of water to bring back some moisture, microwaving works too but the texture won't be as crisp. If you're meal prepping, store the garnishes separately and add them fresh when you're ready to eat so the green onions and sesame seeds don't get soggy.

• Add a splash of fish sauce or hoisin to the leftovers for a deeper, richer flavor the second time around.
• If you're reheating in the microwave, cover the bowl with a damp paper towel to keep the chicken from drying out.
• Double the recipe and freeze half before adding the sauce, then thaw and finish cooking on a busy night.

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This bowl has saved me on more rushed evenings than I can count, and it never feels like I'm settling for something quick. I hope it becomes one of those recipes you turn to when you need dinner to just work.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare all ingredients in advance and store them separately in the refrigerator. Cook everything when ready to eat, or make the full dish and reheat within 3 days.

→ What other proteins work well?

Ground pork, turkey, or firm tofu make excellent substitutes. Leftover rotisserie chicken also works perfectly and reduces cooking time significantly.

→ How do I prevent the cabbage from getting soggy?

Cook the vegetables just until they begin to soften but still retain some crunch, about 3-4 minutes. Avoid overcooking to maintain texture.

→ Is this gluten-free?

Use gluten-free soy sauce or tamari to make this gluten-free. All other ingredients are naturally gluten-free.

→ What can I serve with these bowls?

Enjoy on their own for a low-carb meal, or serve over steamed jasmine rice, brown rice, or cauliflower rice for added substance.

→ Can I freeze leftovers?

While best enjoyed fresh, you can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave.