Egg Roll Bowls with Chicken (Printable Version)

Tender chicken mingles with crisp cabbage and carrots in a tangy soy-sesame glaze, topped with scallions and sesame seeds for a satisfying crunch.

# 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)

# Method:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Set all ingredients aside in separate bowls.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering, approximately 1 to 2 minutes.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent and softened.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add the sliced 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 the vegetables.
07 - Add shredded cabbage and carrots to the empty side of the pan and cook for 3 to 4 minutes, tossing occasionally, until vegetables begin to soften while retaining some crunch.
08 - Mix the chicken and vegetables together in the pan until evenly combined throughout.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss all ingredients to coat evenly 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 the mixture evenly into 4 serving bowls.
12 - Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can have dinner on the table before you've finished scrolling through your phone.
  • The cabbage stays crisp even as it soaks up all that sesame-soy goodness, giving you texture and satisfaction without heaviness.
  • It's endlessly flexible—swap the protein, change the heat level, serve it over rice or on its own, and it still tastes like you knew what you were doing.
02 -
  • Don't crowd the pan when cooking the chicken—if your pieces are packed too tightly, they steam instead of brown, and you lose that caramelized edge that makes them taste restaurant-quality.
  • The two-zone cooking method (pushing chicken aside before adding vegetables) is the secret to keeping the cabbage crisp instead of turning it into mush; giving it direct pan contact makes all the difference.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top; this wakes up their nutty flavor and makes them taste less flat.
  • If you're meal-prepping, keep the glaze separate and add it just before eating so the cabbage stays crisp instead of turning soft and pickled overnight.
Go Back