Egg Roll Bowls with Chicken (Printable)

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

# What You 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
07 - 1 cup shredded 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
15 - Sriracha or chili crisp for serving

# How to Make It:

01 - Thinly slice chicken, shred cabbage and carrots, mince garlic and ginger, slice onion, and chop green onions. Arrange all ingredients within reach.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add sliced onion and cook for 2 minutes, stirring occasionally, until translucent. Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant.
04 - Add chicken to the pan, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until cooked through with no pink remaining.
05 - Push chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side. Cook for 3 to 4 minutes, tossing occasionally, until vegetables begin to soften while retaining crunch.
06 - Mix chicken and vegetables together until evenly combined. Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1 to 2 minutes until heated through.
07 - Taste and adjust seasoning with extra soy sauce, salt, or pepper as needed.
08 - 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 -
  • Everything cooks in one pan, so cleanup takes less time than the meal itself.
  • The cabbage stays just crisp enough to give you that satisfying crunch without any deep frying.
  • You can swap proteins or toss in whatever vegetables are hiding in your crisper drawer.
  • It feels like comfort food but leaves you energized instead of weighed down.
02 -
  • Do not walk away while cooking the garlic and ginger because they burn in seconds and turn acrid.
  • Keep the vegetables moving in the pan so they cook evenly and retain their crunch.
  • Taste before serving because every soy sauce brand has a different salt level.
03 -
  • Partially freeze the chicken for 20 minutes before slicing so it cuts cleanly and evenly.
  • Use the highest heat your stove can handle without smoking to get that slight char on the vegetables.
  • Toast your sesame seeds in a dry skillet for 2 minutes before sprinkling them on top for deeper flavor.
Go back