Egg Roll Bowls with Chicken

My sister called me one Wednesday night, frazzled after work, asking what she could make with chicken and a head of cabbage that was wilting in her fridge. I walked her through this bowl over speakerphone while folding laundry, and by the time she plated it, she sent me a photo with three fire emojis. Now she makes it every week, sometimes twice, because it tastes indulgent but comes together faster than ordering takeout.

I started making this on Sunday nights when I wanted something that felt like a treat without the guilt of actual egg rolls. The first time, I piled it into bowls for my kids and watched them devour it without asking what was in it. My youngest even asked for seconds on the cabbage, which had never happened before. It became our reset meal after busy weekends.

Ingredients

• Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the sauce, and if theyre partially frozen, theyre way easier to cut evenly.
• Neutral oil: Vegetable or canola works perfectly because they can handle high heat without smoking up your kitchen.
• Yellow onion: It turns sweet and jammy as it cooks, adding a subtle backbone to the whole bowl.
• Garlic and ginger: Mince them fresh for that bright, aromatic punch that makes the whole house smell amazing.
• Green cabbage: Shred it yourself for the best texture, prebagged works in a pinch, but it tends to wilt faster.
• Carrots: They add a pop of color and a hint of sweetness that balances the salty soy sauce.
• Low sodium soy sauce: Gives you control over the salt level, and you can always add more but you cant take it back.
• Rice vinegar: A splash of tang cuts through the richness and wakes up every bite.
• Toasted sesame oil: Just a teaspoon brings a nutty depth that makes the dish taste more complex than it really is.
• Sugar or honey: A tiny bit rounds out the sauce and tames any bitterness from the cabbage.
• Green onions, sesame seeds, chili crisp: These finishing touches turn a simple skillet into something that looks and tastes restaurant worthy.

Instructions

Prep everything first:

Slice the chicken thin, shred the cabbage and carrots, and mince the garlic and ginger so you are not scrambling once the pan heats up. Having everything ready makes the cooking part feel almost effortless.

Heat the oil:

Get your skillet or wok screaming hot over medium high heat until the oil shimmers and slides easily across the surface. This ensures the chicken browns instead of steaming.

Cook the onion:

Add the sliced onion and stir occasionally for about 2 minutes until it turns translucent and starts to soften. You will smell the sweetness as it releases.

Add garlic and ginger:

Toss in the minced garlic and grated ginger, stirring constantly for 30 seconds until the aroma fills your kitchen. Do not let them burn or theyll turn bitter.

Brown the chicken:

Add the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until no pink remains. The edges should get a little golden.

Make room for the 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 in the chicken juices.

Soften the vegetables:

Cook the cabbage and carrots for 3 to 4 minutes, tossing occasionally, until they begin to wilt but still have some bite. You want them tender crisp, not mushy.

Combine everything:

Mix the chicken and vegetables together in the pan until evenly distributed. The colors should look vibrant and inviting.

Add the sauce:

Stir in the soy sauce, rice vinegar, sesame oil, and sugar or honey, tossing everything to coat. Cook for 1 to 2 minutes until heated through and glossy.

Taste and adjust:

Sample a bite and add extra soy sauce, salt, or pepper if needed. Trust your palate.

Serve:

Divide the mixture into bowls, then garnish with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp. Serve immediately while its hot.

Pin it

One night I made this for a friend who was deep in a stressful work deadline, and she sat at my kitchen counter with her bowl, exhaling for what felt like the first time all day. She said it was exactly what she needed, something warm and bright and easy. That is when I realized this dish is not just about flavor, its about giving yourself permission to eat well even when life feels chaotic.

Swapping Proteins

Ground pork or turkey works beautifully here and cooks even faster than sliced chicken. I have also used firm tofu, pressing it first and cutting it into cubes, which crisps up nicely and soaks in all the sauce. Leftover rotisserie chicken is my go to shortcut when I am too tired to cook raw meat, just shred it and toss it in at the end to warm through.

Serving Suggestions

I love eating this straight from the bowl as is, but sometimes I spoon it over steamed jasmine rice for a heartier meal. Cauliflower rice keeps it light and low carb without sacrificing satisfaction. On nights when I want extra crunch, I crumble a few wonton strips on top or serve it with a side of crispy spring rolls.

Storage and Flavor Boosters

Leftovers keep in an airtight container in the fridge for up to 3 days and taste even better the next day after the flavors meld. Reheat gently in a skillet with a splash of water to keep the cabbage from drying out. A dash of fish sauce or hoisin stirred in before serving adds an extra layer of umami that makes it feel like a completely different dish.

• Add a squeeze of lime juice right before eating for brightness.
• Toss in snap peas or bell peppers if you have them on hand.
• Double the batch and pack it for easy lunches all week.

Pin it

This bowl has earned its spot in my weekly rotation because it never feels like a chore to make and always delivers on flavor. Keep the ingredients stocked and you will have a reliable answer to the eternal question of whats for dinner.

Recipe Q&A

→ Can I make this dish ahead of time?

Yes, prepare everything up to 2 days in advance and store in an airtight container. Reheat in a skillet over medium heat, adding a splash of water if needed to refresh the vegetables.

→ What protein substitutes work well?

Ground pork or turkey brown beautifully and absorb the soy-sesame flavors. Firm tofu cubes work for a vegetarian option—press and pan-fry first for crispy edges. Pre-cooked rotisserie chicken shreds easily and cuts cooking time.

→ How do I keep the vegetables crunchy?

Don't overcrowd the pan when cooking the cabbage and carrots. Cook them quickly over medium-high heat, tossing frequently. They should soften slightly but still snap when bitten—about 3-4 minutes maximum.

→ Can I add other vegetables?

Snap peas, bell peppers, bean sprouts, or water chestnuts all complement the Asian-inspired flavors. Add heartier vegetables like broccoli or bok choy with the cabbage so they cook through properly.

→ Is this gluten-free?

Use tamari or certified gluten-free soy sauce to make this completely gluten-free. All other ingredients—including the sesame oil, rice vinegar, and fresh vegetables—are naturally gluten-free.

→ What should I serve with these bowls?

Steamed white or brown rice soaks up the savory sauce. Cauliflower rice keeps it low-carb. Serve with extra chili crisp, pickled vegetables, or a simple cucumber salad for contrast.