Egg Roll Bowls Chicken Cabbage (Printable)

Tender chicken and crisp vegetables toss in savory soy-sesame sauce for a quick, satisfying meal.

# 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
07 - 1 cup shredded 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
15 - Sriracha or chili crisp for serving

# Directions:

01 - Thinly slice chicken, shred cabbage and carrots, mince garlic and ginger, slice onion, and chop green onions. Arrange all prepared ingredients within reach of cooking station.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering, approximately 1 minute.
03 - Add sliced onion and cook for about 2 minutes, stirring occasionally, until translucent and softened.
04 - Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant, being careful not to burn.
05 - Add chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until cooked through with no pink remaining.
06 - Push cooked chicken mixture to one side of the pan, leaving the empty side available for vegetables.
07 - Add shredded cabbage and carrots to the empty side of the pan. Cook for 3 to 4 minutes, tossing occasionally, until vegetables begin to soften while retaining some crunch.
08 - Mix chicken and vegetables together in the pan until evenly distributed throughout.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat all ingredients and cook for 1 to 2 minutes until heated through.
10 - Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed to achieve desired flavor profile.
11 - Remove from heat and divide mixture into individual serving bowls.
12 - Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Expert Hints:

01 -
  • Everything cooks in one pan, so cleanup is almost as fast as dinner itself.
  • The cabbage stays crisp and sweet, never soggy or limp like some stir fries can turn out.
  • You can have this on the table in thirty minutes, even on nights when youre running on fumes.
  • The soy sesame glaze clings to every bite without being heavy or overly salty.
02 -
  • Dont overcrowd the pan or the chicken will steam instead of browning, which makes it rubbery.
  • If your cabbage releases too much water, turn up the heat for a minute to evaporate it before adding the sauce.
  • Taste the sauce before you pour it in, some soy sauces are saltier than others and you might need to adjust the amount.
03 -
  • Use a wok if you have one, the high sides make tossing everything so much easier.
  • Grate the ginger on a microplane instead of mincing it, youll get more flavor and no woody bits.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it wakes up their flavor.
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