Save The smell of ginger and garlic hitting hot oil never fails to wake up my kitchen. I started making these bowls on a Tuesday night when I had half a head of cabbage wilting in the crisper and leftover chicken I needed to use. What I thought would be a quick salvage dinner turned into something my family asks for by name. Now it's my go-to when I want all the flavors of an egg roll without the frying or the fuss.
I made this for my neighbor who had just had surgery, and she called me the next day asking for the recipe. She said it tasted like takeout but felt lighter, and she loved that she could reheat it without it turning mushy. That was the moment I realized this wasnt just a weeknight shortcut. It was a keeper.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and stay tender, or dice them into bite sized pieces for easier tossing.
- Neutral oil: Vegetable or canola works best here because they can take the heat without smoking or adding flavor.
- Yellow onion: It turns sweet and soft as it cooks, adding a gentle backbone to the whole dish.
- Garlic and ginger: Fresh is the only way to go, the bright sharpness they bring is what makes this taste alive.
- Green cabbage: Shred it yourself if you can, the texture is so much better than pre bagged slaw.
- Carrots: They add color and a hint of sweetness that balances the salty soy sauce.
- Green onions: Sliced on a diagonal, they look pretty and taste fresh against the warm bowl.
- Low sodium soy sauce: You can always add more salt, but you cant take it away, so start with low sodium.
- Rice vinegar: Just a tablespoon brings brightness and cuts through the richness of the oil.
- Toasted sesame oil: A little goes a long way, it smells nutty and tastes like a secret ingredient.
- Sugar or honey: This tiny bit of sweetness rounds out the sauce and keeps it from tasting flat.
- Toasted sesame seeds: Optional, but they add a gentle crunch and make the bowls look finished.
- Sriracha or chili crisp: For those who like a little heat, this is where the magic happens.
Instructions
- Get Everything Ready:
- Slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, and chop the onions and green onions. Having it all prepped makes the cooking part feel like a breeze.
- Heat the Pan:
- Pour the neutral oil into a large skillet or wok over medium high heat and let it shimmer. You want it hot enough to sear, not smoke.
- Cook the Onion:
- Add the sliced onion and stir occasionally for about two minutes until it turns translucent and smells sweet. Dont rush this step, it builds the flavor base.
- Add Garlic and Ginger:
- Toss in the minced garlic and grated ginger, stirring constantly for thirty seconds. The kitchen will smell incredible, and thats your cue to move fast so they dont burn.
- Brown the Chicken:
- Add the chicken, season lightly with salt and pepper, and cook for five to seven minutes, stirring occasionally. You want it cooked through with no pink left, and a few golden edges are a bonus.
- Make Room for Veggies:
- Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty side. This keeps the veggies from steaming in the chicken juices right away.
- Soften the Vegetables:
- Cook the cabbage and carrots for three to four minutes, tossing occasionally. They should soften but still have a little crunch, not turn limp and sad.
- Combine Everything:
- Mix the chicken and vegetables together in the pan until theyre evenly combined. This is where it starts to look like a real dish.
- Add the Sauce:
- Stir in the soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss everything to coat and cook for one to two minutes until heated through and glossy.
- Taste and Adjust:
- Grab a spoon and taste it, then add extra soy sauce, salt, or pepper if it needs it. Trust your instincts here.
- Serve It Up:
- Remove from heat and divide the mixture into serving bowls. Top each one with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if you like heat.
Save One night I served this over cauliflower rice to my kids, and they didnt even notice it wasnt regular rice. They were too busy fighting over who got the last scoop with the most chili crisp. That was the night I stopped worrying so much about sneaking in vegetables.
Make It Your Own
You can swap the chicken for ground pork, turkey, or even crumbled firm tofu if you want to mix things up. Leftover rotisserie chicken works beautifully here and shaves off even more time. I've also added a splash of fish sauce or hoisin when I want a deeper, slightly sweeter flavor. Some nights I toss in snap peas or bell peppers if I have them lying around, and it always turns out great.
Storing and Reheating
These bowls keep well in an airtight container in the fridge for up to three days. I reheat them in a skillet over medium heat with a tiny splash of water to bring back the moisture. The microwave works too, but the skillet keeps the cabbage from getting too soft. If youre meal prepping, keep the garnishes separate and add them fresh when you serve.
Serving Suggestions
I love these bowls just as they are, but they also sit beautifully over steamed jasmine rice or cauliflower rice for a low carb option. Sometimes I serve them with a fried egg on top for extra richness, or alongside a simple cucumber salad dressed with rice vinegar and a pinch of sugar.
- Top with a fried egg for a richer, more filling meal.
- Serve with steamed rice, cauliflower rice, or even rice noodles.
- Pair with a quick cucumber salad or pickled vegetables for brightness.
Save This is the kind of dinner that feels like a hug after a long day. I hope it becomes one of your easy favorites too.
Recipe FAQ
- → Can I make this ahead of time?
The mixture stores beautifully for up to 3 days in the refrigerator. Reheat gently in a skillet or microwave, though the vegetables will soften slightly. For best texture, cook fresh and add garnishes just before serving.
- → What other proteins work well?
Ground pork, turkey, or firm tofu all make excellent substitutes. For vegetarian versions, extra-firm tofu or shiitake mushrooms provide satisfying texture and absorb the savory sauce beautifully.
- → How do I prevent the cabbage from getting soggy?
Cook vegetables just until they begin to soften but still retain crunch—about 3-4 minutes. Avoid overcrowding the pan, which causes steaming instead of stir-frying. Work in batches if necessary.
- → Can I freeze the leftovers?
Yes, portion cooled mixture into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that cabbage texture will be softer after freezing.
- → What can I serve with these bowls?
Steamed jasmine rice or cauliflower rice make classic bases. For low-carb options, serve over spiralized vegetables or enjoy straight from the bowl as a complete meal with added protein.
- → How do I make it spicier?
Add sriracha or chili crisp to taste during the sauce stage. Fresh minced serrano or Thai chilies work well too. Start with small amounts—you can always increase heat but cannot remove it.