Egg Roll Bowls with Chicken (Printable)

Tender chicken with crisp cabbage and carrots in a savory soy-sesame glaze, ready in 30 minutes.

# 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 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)

# How To Make:

01 - Thinly slice chicken breasts, shred cabbage and carrots, mince garlic and ginger, slice onion, and chop green onions. Organize all components for efficient cooking.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until the surface shimmers, indicating proper temperature for cooking.
03 - Add sliced onion and cook for approximately 2 minutes, stirring occasionally, until translucent and fragrant.
04 - Stir in minced garlic and grated ginger; cook for 30 seconds until the mixture becomes fragrant.
05 - Add 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 cooked chicken mixture to one side of the pan, leaving the other side empty for vegetables.
07 - 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 texture.
08 - Mix chicken and vegetables together in the pan, ensuring even distribution throughout.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss until all components are evenly coated and cook for 1 to 2 minutes until heated through.
10 - Taste the mixture and adjust seasoning with additional soy sauce, salt, or pepper as needed to achieve desired flavor balance.
11 - Remove from heat and divide mixture evenly 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 -
  • Everything cooks in one pan, so cleanup is a breeze and you're not juggling multiple pots.
  • The cabbage stays crisp enough to give you that satisfying crunch without any deep frying.
  • You can swap the protein or add more vegetables without changing the core flavor.
  • It tastes indulgent but clocks in under 300 calories per serving, so you can go back for seconds guilt-free.
02 -
  • Don't crowd the pan or the chicken will steam instead of browning, if your skillet is small, cook the chicken in two batches.
  • Add the sesame oil at the end with the sauce, not at the beginning, or the heat will destroy its delicate flavor.
  • If the cabbage releases a lot of water, turn the heat up for a minute to evaporate it before adding the sauce.
03 -
  • Use a wok if you have one, the high sides make it easier to toss everything without flinging vegetables across the stove.
  • Grate the ginger on a microplane instead of chopping it, you'll get more juice and flavor with less fibrous bits.
  • Taste the soy sauce before you add it, some brands are saltier than others, and you can always add more but you can't take it back.
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