Egg Roll Bowls with Chicken (Printable version)

Chicken, cabbage, and carrots tossed in savory soy-sesame sauce with ginger and garlic for a quick weeknight dinner.

# 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)

# Directions:

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 5–7 minutes, stirring occasionally, until cooked through and no pink remains
06 - Push the chicken mixture to one side of the pan
07 - Add shredded cabbage and carrots to the empty side and cook for 3–4 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 1–2 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 - Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired

# Expert Advice:

01 -
  • All the crispy, savory joy of egg rolls without a single wrapper to fold or a pot of oil to heat.
  • Dinner is ready in the time it takes to stream two episodes, and you only dirty one pan.
  • The balance of sweet onions, tangy vinegar, and toasted sesame makes every bite feel complete.
  • It's flexible enough to use whatever protein or vegetables are sitting in your fridge.
02 -
  • Don't crowd the pan or the chicken will steam instead of brown—if your skillet is small, cook the chicken in two batches.
  • Add the sesame oil at the end, not the beginning, or its delicate flavor will burn off and taste bitter.
  • Taste before serving because soy sauce brands vary wildly in saltiness, and you might need to adjust.
03 -
  • Use the hottest part of your stove and don't stir constantly—let the chicken and vegetables get a little caramelization for deeper flavor.
  • Grate the ginger on a microplane instead of chopping it so it melts into the sauce and doesn't leave fibrous bits.
  • If you like things spicy, add a pinch of red pepper flakes when you cook the garlic and ginger so the heat blooms throughout the dish.
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