Egg Roll Bowls with Chicken

My husband wandered into the kitchen one Thursday night, sniffed the air, and asked if I was making egg rolls. I wasn't—but the smell of garlic, ginger, and sesame had filled every corner of the house in that same comforting way. That's when I realized this bowl delivers all the crunch and flavor of egg rolls without the frying, the wrappers, or the mess. It's become our go-to when we want something fast, satisfying, and light enough that we don't feel weighed down after dinner.

I first made this for my kids on a night when I had no plan and even less energy. They were skeptical of the cabbage until they tasted it tossed in that salty-sweet glaze, and suddenly they were asking for seconds. Now it's in our regular rotation, and I've stopped apologizing for serving vegetables as the main event.

Ingredients

• Boneless, skinless chicken breasts: Slice them thin so they cook fast and stay tender, and don't worry if the pieces aren't perfect.
• Neutral oil: Vegetable or canola oil can handle high heat without smoking, which matters when you're working in a hot skillet.
• Yellow onion: It softens into a sweet base that balances the sharpness of the ginger and garlic.
• Garlic: Mince it fresh—the jarred stuff just doesn't smell the same when it hits the pan.
• Fresh ginger: Grate it on the small holes of a box grater, and the fragrance will wake up your whole kitchen.
• Green cabbage: Shred it yourself for the best texture, or grab a bag of pre-shredded if you're in a rush.
• Carrots: They add a hint of sweetness and a pop of color that makes the bowl feel complete.
• Green onions: Slice them on a diagonal for a restaurant-style look and a mild oniony bite.
• Low-sodium soy sauce: You control the salt this way, and it won't overpower the other flavors.
• Rice vinegar: A splash of tang cuts through the richness and brightens everything up.
• Toasted sesame oil: Just a teaspoon is enough to add that nutty, toasted aroma.
• Sugar or honey: A little sweetness rounds out the sauce and keeps it from tasting flat.
• Toasted sesame seeds: They're optional, but they add a quiet crunch that I always miss when I skip them.
• Sriracha or chili crisp: For anyone who likes a little heat, this is where the magic happens.

Instructions

Prep everything first:

Slice the chicken thin, shred the cabbage and carrots, and mince the garlic and ginger. Having it all ready makes the cooking part feel like a breeze.

Heat the oil:

Pour the neutral oil into a large skillet or wok over medium-high heat and let it shimmer. You want it hot enough to sizzle when the onion hits the pan.

Cook the onion:

Add the sliced onion and stir occasionally for about 2 minutes until it turns translucent and starts to soften. The kitchen will start smelling really good right about now.

Add garlic and ginger:

Stir them in and cook for just 30 seconds—long enough to release their fragrance but not so long that they burn.

Cook the chicken:

Add the sliced chicken, season lightly with salt and pepper, and stir occasionally for 5 to 7 minutes until it's cooked through and no longer pink. Don't crowd the pan or it will steam instead of brown.

Make room for the vegetables:

Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty side. This keeps everything from getting mushy.

Cook the vegetables:

Toss them occasionally for 3 to 4 minutes until they soften but still have some crunch. That's the sweet spot.

Combine everything:

Mix the chicken and vegetables together in the pan until they're evenly distributed.

Add the sauce:

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

Taste and adjust:

Give it a taste and add more soy sauce, salt, or pepper if it needs it. Trust your palate.

Serve:

Divide the mixture into bowls and top with sliced green onions, sesame seeds, and a drizzle of Sriracha or chili crisp if you like.

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One night I made this for a friend who was convinced she didn't like cabbage. She finished her bowl, looked up, and asked what kind of noodles I used. When I told her it was just cabbage, she laughed and asked for the recipe. That's when I knew this dish had something special going on.

How to Store and Reheat

I always make extra because this reheats beautifully for lunch the next day. Store it in an airtight container in the fridge for up to 3 days, and reheat it in a skillet over medium heat with a splash of water to bring back the moisture. The microwave works too, but the skillet keeps the cabbage from getting too soft.

Ways to Make It Your Own

I've swapped the chicken for ground pork, turkey, and even crumbled tofu, and every version worked. Leftover rotisserie chicken is a game changer when you're really short on time. If you want more depth, add a splash of fish sauce or hoisin, and if you want it heartier, serve it over steamed rice or cauliflower rice.

Serving Suggestions

This bowl is complete on its own, but sometimes I'll serve it alongside a simple cucumber salad or a few crispy wonton strips for extra crunch. On nights when I want it to feel more like a full meal, I'll add a fried egg on top with a runny yolk that melts into the sauce.

• Top with a fried egg for richness and extra protein.
• Serve with a side of steamed edamame or miso soup.
• Add crispy wonton strips or chow mein noodles for texture.

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This is the kind of dinner that feels like a win every time—quick, flavorful, and always gone before I remember to take a picture. I hope it becomes one of your easy favorites too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare the ingredients up to a day in advance. Store the sliced chicken and chopped vegetables separately in the refrigerator. Cook everything just before serving for the best texture and flavor.

→ What other proteins work well?

Ground pork, turkey, or firm tofu make excellent substitutes. You can also use leftover rotisserie chicken for an even quicker meal, adding it during the last few minutes just to heat through.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The vegetables will soften slightly but remain tasty.

→ Is this gluten-free?

Use tamari or gluten-free soy sauce to make this completely gluten-free. All other ingredients are naturally gluten-free. Always check labels on pre-shredded vegetables and condiments to be sure.

→ Can I add more vegetables?

Absolutely. Bell peppers, snap peas, bean sprouts, or bok choy would all work beautifully. Add harder vegetables like peppers with the cabbage, and delicate vegetables like bean sprouts during the last minute of cooking.

→ What should I serve with this?

Steamed white or brown rice is the classic pairing. For a low-carb option, serve over cauliflower rice or enjoy on its own as a complete meal. The bowls are filling enough to stand alone.