Egg Roll Bowls with Chicken (Printable)

Tender chicken with crisp vegetables in tangy soy-sesame glaze

# 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 diagonally

→ 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)

# Method:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
05 - Add the 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 chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side.
07 - Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften but still retain some crunch.
08 - Mix chicken and vegetables together in the pan until evenly combined.
09 - 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.
10 - Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.
11 - Remove from heat and divide mixture into serving bowls.
12 - Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of sriracha or chili crisp if desired.

# Expert Pointers:

01 -
  • Everything cooks in one pan, so cleanup is almost as quick as dinner itself.
  • You get all the savory, tangy flavor of an egg roll without the frying or folding.
  • The cabbage stays just crisp enough to give you that addictive crunch in every bite.
  • It feels indulgent but comes together in half an hour with ingredients you probably already have.
02 -
  • Don't crowd the pan—if your skillet is too small, the chicken will steam instead of browning and you'll lose that caramelized flavor.
  • Add the garlic and ginger after the onion softens or they'll burn and turn bitter before the chicken is even done.
  • Keep the cabbage moving in the pan so it wilts evenly but doesn't turn mushy—crisp-tender is what you're after.
  • Taste before serving because soy sauce brands vary in saltiness and you might need to tweak the seasoning.
03 -
  • Use a wok if you have one—the high sides make tossing everything together so much easier and give you better control over the heat.
  • Grate the ginger on a microplane instead of mincing it so it melts into the sauce and doesn't leave fibrous bits behind.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top—it makes them nutty and fragrant instead of flat.
  • If you're meal prepping, keep the garnishes separate so the green onions and sesame seeds stay fresh and crunchy.
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