Egg Roll Bowls with Chicken

Experience the savory essence of an egg roll without the fuss of frying. These Egg Roll Bowls with Chicken and Cabbage feature tender chicken browned alongside sweet onions, garlic, and fresh ginger, all tossed with crisp vegetables in a tangy soy-sesame glaze. It is a vibrant, one-pan meal that delivers bold Asian-inspired flavors in every bite.

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The beauty of this dish lies in its simplicity and texture. By searing the chicken and then briefly sautéing the cabbage and carrots, you create a satisfying contrast that captures the spirit of traditional takeout while remaining wholesome enough for any night of the week.

Ingredients

• 1 pound boneless, skinless chicken breasts, thinly sliced or diced
• 2 tablespoons neutral oil (vegetable or canola)
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups shredded green cabbage (about 1 small head)
• 1 cup shredded carrots (about 2 medium carrots)
• 2 green onions, sliced on a diagonal
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated sugar or honey
• Salt and freshly ground black pepper, to taste
• 1 teaspoon toasted sesame seeds (optional)
• Sriracha or chili crisp, for serving (optional)

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Instructions

Step 1

Prepare all ingredients: thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions.

Step 2

Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.

Step 3

Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent.

Step 4

Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.

Step 5

Add the chicken, season lightly with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until cooked through and no pink remains.

Step 6

Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side.

Step 7

Cook the vegetables for 3–4 minutes, tossing occasionally, until they begin to soften but still retain some crunch.

Step 8

Mix chicken and vegetables together in the pan until evenly combined.

Step 9

Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1–2 minutes until heated through.

Step 10

Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.

Step 11

Remove from heat and divide mixture into serving bowls.

Step 12

Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

Zusatztipps für die Zubereitung

For an even faster meal, you can use leftover rotisserie chicken or pre-shredded coleslaw mix. Using a large skillet or wok is essential to ensure there is enough surface area for the vegetables to sauté properly without steaming. Don't forget to use a grater for the fresh ginger to ensure it incorporates evenly into the aromatic base.

Varianten und Anpassungen

This recipe is highly versatile; try substituting ground pork, turkey, or firm tofu for the sliced chicken breast. To add more depth to the glaze, stir in a splash of fish sauce or hoisin sauce during the final minutes of cooking.

Serviervorschläge

While these bowls are a complete meal on their own, they pair beautifully over steamed white rice or brown rice to soak up the extra sauce. For a low-carb alternative, serve the mixture over a bed of cauliflower rice.

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Garnish your bowl with sliced scallions and toasted sesame seeds, and don't be shy with the chili crisp for a perfect, crunchy finish to this satisfying meal.

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Questions & Answers

→ Can I make this with ground meat instead of sliced chicken?

Ground chicken, turkey, or pork work beautifully. Brown the meat first with the onions, then proceed with the remaining ingredients. Ground meat cooks faster than sliced chicken breast, reducing the total cooking time by about 3-4 minutes.

→ How do I prevent the cabbage from getting too soggy?

Cook the vegetables just until they begin to soften but still retain some crunch, about 3-4 minutes. Avoid overcooking—shredded cabbage releases water as it cooks, which can make the dish watery if cooked too long.

→ What can I use instead of soy sauce for a gluten-free version?

Tamari or coconut aminos make excellent substitutes. Tamari provides a similar flavor profile to soy sauce, while coconut aminos are slightly sweeter. Use them in equal amounts as called for in the sauce.

→ Can I meal prep this dish for the week?

Store in airtight containers for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat. The vegetables will soften slightly upon reheating but remain flavorful. Add fresh garnishes like green onions and sesame seeds after reheating for best texture.

→ What other vegetables can I add?

Shredded bok choy, sliced bell peppers, snap peas, or bean sprouts all work well. Add hearty vegetables like peppers or bok choy with the cabbage, and delicate vegetables like bean sprouts during the last minute of cooking.