Egg Roll Bowls with Chicken (Printable)

Deconstructed egg roll flavors with tender chicken, crisp cabbage, and tangy soy-sesame glaze. Ready in 30 minutes.

# 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. Set all prepared ingredients nearby for efficient cooking.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering, approximately 1-2 minutes.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent. Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
04 - Add the chicken, season lightly with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until cooked through and no pink remains.
05 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side. Cook for 3-4 minutes, tossing occasionally, until vegetables begin to soften but still retain crunch.
06 - 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 1-2 minutes until heated through.
07 - Taste and adjust seasoning with extra soy sauce, salt, or pepper as needed.
08 - Remove from heat and divide mixture into serving bowls. Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Expert Tips:

01 -
  • It delivers all the savory, tangy crunch of egg rolls without the tedious wrapping or deep frying mess.
  • Dinner lands on the table in thirty minutes flat, even on nights when youre running on fumes.
  • The vegetables stay crisp and bright, never mushy or overcooked.
  • Leftovers pack beautifully for lunch and taste even better the next day.
02 -
  • Dont add the garlic and ginger too early or theyll scorch and turn bitter before the chicken finishes cooking.
  • Keep the heat high enough to sear the chicken but not so high that the vegetables char before they soften.
  • Let the cabbage keep some crunch, it makes the difference between a bowl thats lively and one thats limp.
03 -
  • Use a wok if you have one, the high sides make tossing easier and keep everything from flying out of the pan.
  • Grate ginger with the edge of a spoon instead of a grater to avoid the fibrous strands that get stuck in your teeth.
  • Taste the soy sauce before you add it, some brands are saltier than others and you can always add more but you cant take it back.
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