Save One weeknight last fall, I stood staring into my fridge wondering how to turn a sad bag of coleslaw mix into dinner. I had chicken thawing on the counter and a craving for takeout I couldn't justify. Then I remembered the flavors of egg rolls—that crispy, ginger-laced filling—and realized I could skip the wrappers entirely. What came together in one skillet that evening has since become my go-to when I want something fast, bright, and satisfying without the guilt or the grease.
The first time I made this for my family, my youngest kept asking where the wrapper was. I told her to close her eyes and taste it—she grinned and said it was like the inside of her favorite egg roll, only better because there was more of it. My husband went back for seconds without a word, which is his highest compliment. Since then, it's been our Wednesday night reset meal, the one we make when the week feels too long and we need something reliable and good.
Ingredients
- Boneless, skinless chicken breasts: I slice mine thin so it cooks fast and stays tender, and it soaks up the sauce like a dream.
- Neutral oil: Vegetable or canola works perfectly here because you want the ginger and garlic to shine, not compete with a strong oil flavor.
- Yellow onion: It turns sweet and translucent in the pan, adding a mellow base that balances the sharper aromatics.
- Garlic and fresh ginger: These two are the soul of the dish—don't skip the ginger or use the jarred stuff, fresh makes all the difference.
- Green cabbage: Shredded cabbage wilts just enough to be tender but keeps that satisfying bite if you don't overcook it.
- Shredded carrots: They add a touch of sweetness and a pop of color that makes the bowls look as good as they taste.
- Green onions: Sliced on the diagonal, they bring a fresh, sharp finish that wakes up every spoonful.
- Low-sodium soy sauce: This lets you control the salt and keeps the sauce from overpowering the vegetables.
- Rice vinegar: A splash of tang cuts through the richness and brightens the whole bowl.
- Toasted sesame oil: Just a teaspoon gives you that nutty, roasted depth that makes it taste like takeout.
- Sugar or honey: A tiny bit balances the soy and vinegar, rounding out the sauce without making it sweet.
- Toasted sesame seeds: They add a gentle crunch and a little visual charm on top.
- Sriracha or chili crisp: I'm a chili crisp person myself—it brings heat, texture, and a hit of garlic all at once.
Instructions
- Prep your ingredients:
- Slice the chicken thin, shred the cabbage and carrots, mince the garlic and ginger, and slice the onion and green onions. Having everything ready before you start makes the cooking feel effortless.
- Heat the oil:
- Warm your neutral oil in a large skillet or wok over medium-high heat until it shimmers and moves easily across the pan.
- Cook the onion:
- Add the sliced onion and stir occasionally for about 2 minutes until it turns translucent and starts to soften. You'll smell the sweetness as it cooks.
- Add garlic and ginger:
- Stir in the minced garlic and grated ginger, cooking for just 30 seconds until the kitchen smells like the best part of a stir-fry.
- Brown the chicken:
- Toss in the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until it's cooked through and no pink remains.
- 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 and helps them get a little color.
- Cook the vegetables:
- Toss the cabbage and carrots for 3 to 4 minutes until they begin to soften but still have some crunch. Don't let them go limp.
- Combine everything:
- Mix the chicken and vegetables together in the pan until evenly distributed.
- 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 the sauce clings to the chicken and vegetables and everything is heated through.
- Taste and adjust:
- Give it a taste and add more soy sauce, salt, or pepper if needed.
- Serve:
- Remove from heat and divide the mixture into serving bowls.
- Garnish:
- Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if you like heat.
Save There's something comforting about a bowl of food that doesn't need a fork and knife, just a spoon and maybe some chopsticks if you're feeling fancy. I've served this to friends who were skeptical about a deconstructed egg roll, and every single one asked for the recipe before they left. It's become the dish I bring to potlucks in a big skillet, still warm, with the toppings on the side so people can customize their bowls.
Swapping the Protein
I've made this with ground pork when I had some in the freezer, and it was just as good—maybe even a little richer. Ground turkey works if you want something leaner, and crumbled firm tofu turns it into a plant-based dinner that still feels hearty. Leftover rotisserie chicken is my secret shortcut when I'm truly pressed for time; just shred it and toss it in with the vegetables so it heats through without drying out.
Serving Suggestions
Sometimes I serve this over steamed jasmine rice when I want something more filling, and other times I go with cauliflower rice to keep it light. My husband likes to add a fried egg on top, which turns it into a full meal with a runny yolk that mixes into the sauce. If you have any leftover wontons or crispy noodles, crumble them over the top for an extra layer of crunch that feels like a treat.
Make It Your Own
Once you get the hang of this, it's easy to riff on. I've stirred in a splash of fish sauce for extra umami, swapped the rice vinegar for lime juice when I was out, and added snap peas or bell peppers when I had them on hand. The sauce is forgiving, and the vegetables are flexible, so don't be afraid to use what you have.
- A drizzle of hoisin sauce makes it a little sweeter and stickier if that's your thing.
- If you like it spicy, add red pepper flakes right into the pan with the garlic and ginger.
- Store leftovers in an airtight container in the fridge for up to 3 days—they reheat beautifully in a skillet with a splash of water.
Save This is the kind of recipe that feels like a small victory every time you make it—fast, flexible, and full of flavor without any fuss. I hope it becomes one of those dishes you turn to when you need dinner to just work.
Common Questions
- → Can I use pre-shredded coleslaw mix instead of shredding vegetables?
Absolutely. A 14-ounce bag of coleslaw mix works perfectly as a time-saving shortcut. The pre-shredded cabbage and carrot blend creates the same crisp texture and reduces prep time significantly.
- → What other proteins work well in this dish?
Ground pork, turkey, or firm tofu cubes make excellent substitutions. You can also use leftover rotisserie chicken, simply shredding it and adding it during step 8 to heat through.
- → How can I make this spicy?
Add sriracha or chili crisp as a garnish for adjustable heat. You can also incorporate red pepper flakes during cooking or use spicy chili oil in place of some neutral oil when sautéing.
- → What should I serve with egg roll bowls?
Steamed white or brown rice makes a classic pairing. For lower carbohydrates, try cauliflower rice or serve over ramen noodles. The bowls are substantial enough to enjoy on their own as well.
- → How long do leftovers keep?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if needed to refresh the vegetables.
- → Is this gluten-free?
The dish becomes gluten-free when you use tamari or gluten-free soy sauce instead of regular soy sauce. All other ingredients naturally contain no gluten.