Egg Roll Bowls Chicken Cabbage (Printable)

Tender chicken and crisp vegetables in a savory soy-sesame glaze come together in minutes for a satisfying, crunch-topped 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)

# How-To Steps:

01 - Thinly slice the chicken breasts, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Arrange all prepared ingredients within reach of the cooking station.
02 - Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat until the surface shimmers and is nearly smoking.
03 - Add the sliced onion and cook for approximately 2 minutes, stirring occasionally, until the onion becomes translucent and softened.
04 - Stir in the minced garlic and grated ginger, cooking for 30 seconds until the mixture becomes fragrant.
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 in the center.
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 the vegetables soften while retaining some crunch.
07 - Mix the chicken and vegetables together in the pan until evenly combined throughout.
08 - Stir in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon sugar or honey. Toss to coat all ingredients and cook for 1 to 2 minutes until heated through.
09 - Taste the mixture and adjust seasoning with additional soy sauce, salt, or pepper as needed to balance flavors.
10 - Remove from heat and 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.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The cabbage stays crisp enough to give you that satisfying crunch with every bite.
  • You can have this on the table in thirty minutes, even on the busiest nights.
  • It tastes like takeout but costs a fraction of the price and feels so much lighter.
02 -
  • Do not overcrowd the pan or the chicken will steam instead of browning, which means less flavor.
  • If your cabbage releases too much water, turn up the heat for a minute to evaporate it quickly.
  • Always add the sesame oil at the end, cooking it too long makes it lose that toasted aroma.
  • Taste before serving because soy sauce brands vary in saltiness and you might need to adjust.
03 -
  • Use a wok if you have one, the high sides make tossing everything so much easier without spilling.
  • Grate ginger on a microplane for the finest texture and the most intense flavor.
  • Let your pan get really hot before adding the chicken, that is how you get those caramelized edges.
  • If you love extra sauce, double the soy mixture and drizzle more over the bowls at the table.
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