Chicken and Cabbage Egg Roll Bowls (Print Version)

Chicken, cabbage, and carrots in a savory soy-sesame glaze. Quick, healthy, and packed with Asian-inspired flavors.

# 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)

# How to Make It:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Arrange all ingredients within arm's reach of your cooking station.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering and a wisp of smoke appears.
03 - Add the sliced onion and cook for approximately 2 minutes, stirring occasionally, until translucent and softened.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant and the raw edge dissipates.
05 - Add the chicken slices, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until fully 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 and cook for 3 to 4 minutes, tossing occasionally, until vegetables begin to soften while retaining crispness.
07 - Mix chicken and vegetables together in the pan 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.
08 - Remove from heat and taste the mixture. Adjust seasoning with additional soy sauce, salt, or pepper as needed to achieve balance.
09 - Divide the mixture into serving bowls. Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is as fast as dinner itself.
  • The vegetables stay crunchy enough to feel fresh, not limp or overcooked.
  • You get all the flavor of takeout egg rolls without any deep frying or folding.
  • It reheats beautifully for lunch the next day, sometimes tasting even better after the flavors sit together.
02 -
  • Do not add the garlic and ginger too early or they will burn and turn bitter before the chicken is even close to done.
  • Keep the cabbage moving in the pan so it wilts evenly without steaming into mush on the bottom.
  • Taste the sauce before you add it all, some soy sauces are saltier than others and you can always add more but you cannot take it back.
03 -
  • Use the highest heat your stove can handle without burning the garlic, that quick sear is what gives the chicken and vegetables their depth.
  • If you love spice, stir a spoonful of chili crisp directly into the pan instead of just drizzling it on top, it distributes the heat more evenly.
  • Double the ginger if you are a ginger fanatic like me, it never overpowers and it makes the whole kitchen smell incredible.
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