Save to Pinterest The smell of ginger hitting hot oil is what convinced me to try this recipe on a random Tuesday night. I had half a head of cabbage wilting in the crisper and a pack of chicken thawed with no real plan. Within twenty minutes, I had something that tasted like takeout but felt lighter, brighter, and entirely mine. No wrappers to fry, no greasy cleanup—just bowls piled high with color and crunch.
I started making this for my family after realizing how much they loved the flavors of egg rolls but how rarely I had the energy to roll and fry them. The first time I served it in bowls instead, my youngest asked if we could skip the wrappers forever. That was all the permission I needed. Now it shows up at least twice a month, sometimes with ground turkey, sometimes with tofu, always with that little dish of chili crisp on the side.
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 oil can take the high heat without smoking, letting the aromatics shine.
- Yellow onion: It sweetens as it softens and adds a mellow base that balances the sharper notes of garlic and ginger.
- Garlic and fresh ginger: Mince the garlic fine and grate the ginger on a microplane for bursts of warmth in every bite.
- Green cabbage: Shred it yourself for the best texture, it wilts just enough while keeping a satisfying snap.
- Shredded carrots: They add a hint of sweetness and a pop of orange that makes the bowl look as good as it tastes.
- Green onions: Slice them on a diagonal for a pretty garnish that also brings a mild, fresh bite.
- Low-sodium soy sauce: You control the salt this way, and it keeps the sauce from overpowering the vegetables.
- Rice vinegar: Just a tablespoon brightens everything and cuts through the richness of the oil.
- Toasted sesame oil: A little goes a long way, it brings that nutty, almost smoky finish you expect from Asian-inspired dishes.
- Granulated sugar or honey: A teaspoon balances the salty and tangy elements without making the dish taste sweet.
- Toasted sesame seeds and chili crisp: Optional, but they turn a simple dinner into something you will crave again tomorrow.
Instructions
- Prep Everything First:
- Slice the chicken thin, shred the cabbage and carrots, mince the garlic and ginger, and slice the onion and green onions. Having everything ready makes the cooking feel effortless.
- Heat the Oil:
- Pour the neutral oil into a large skillet or wok over medium-high heat and wait until it shimmers. That shimmer means the pan is hot enough to sear without sticking.
- Soften the Onion:
- Add the sliced onion and stir occasionally for about 2 minutes until it turns translucent. You want it soft but not browned.
- Bloom the Aromatics:
- Toss in the garlic and ginger, stirring constantly for 30 seconds. The smell will hit you fast and tell you when it is ready.
- Cook the Chicken:
- Add the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring now and then. You are looking for no pink and a light golden color on the edges.
- Make Room for Vegetables:
- Push the chicken mixture to one side of the pan, then pile the cabbage and carrots on the empty side. Let them cook for 3 to 4 minutes, tossing occasionally, until they soften but still have bite.
- Combine and Season:
- Mix the chicken and vegetables together, then pour 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.
- Taste and Adjust:
- Give it a taste and add more soy sauce, salt, or pepper if it needs it. Trust your palate here.
- Serve and Garnish:
- Divide the mixture into bowls and top with green onions, sesame seeds, and chili crisp if you like. The garnishes are not just pretty, they add layers of flavor and texture.
Save to Pinterest One night I made this for a friend who was convinced she did not like cabbage. She finished her bowl, then asked if there was more in the pan. Sometimes all it takes is the right sauce and a hot skillet to change someone's mind. That is the magic of a recipe like this, it is flexible enough to meet people where they are.
Protein Swaps and Shortcuts
Ground pork cooks even faster than sliced chicken and brings a richer, slightly sweeter flavor that pairs beautifully with the cabbage. Ground turkey works just as well if you want to keep things lean, and crumbled firm tofu turns this into a plant-based dinner that still feels hearty. Leftover rotisserie chicken is my favorite shortcut, just shred it and toss it in at the end so it warms through without drying out. Any of these options will give you dinner in under half an hour.
Serving Suggestions
I love this straight from the skillet into a bowl, but it also sits beautifully over steamed jasmine rice or cauliflower rice if you want to stretch it further. A fried egg on top turns it into breakfast for dinner, and the runny yolk mixes with the sauce in a way that feels almost luxurious. Sometimes I add a handful of crispy wonton strips for extra crunch, or a squeeze of lime juice right before serving to wake everything up. It is one of those dishes that welcomes whatever you have on hand.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat surprisingly well in a hot skillet with a splash of water to loosen the sauce. The microwave works too, but the cabbage will lose a bit of its crunch. I have also eaten this cold straight from the container for lunch, and it still tastes bright and satisfying.
- Store the chili crisp and sesame seeds separately so they stay crunchy.
- If meal prepping, undercook the cabbage slightly so it does not turn mushy when reheated.
- Double the recipe and freeze half before adding the sauce, then thaw and finish cooking on a busy night.
Save to Pinterest This recipe has become my answer to the question of what to make when I want something fast, healthy, and full of flavor. It never feels like a compromise, just a really good bowl of food.
Questions & Answers About This Recipe
- → Can I make these egg roll bowls ahead of time?
Yes, prepare the vegetables and sauce components up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Cook everything when ready to eat for the best texture and flavor.
- → What other proteins work well in this dish?
Ground pork or turkey browns beautifully and absorbs the soy-sesame flavors. Firm tofu cubes create a vegetarian version. Pre-cooked rotisserie chicken shreds work perfectly for an even faster meal—just add it during the final minutes to heat through.
- → How do I prevent the cabbage from getting soggy?
Keep the heat at medium-high and cook the vegetables just until they begin to soften, about 3-4 minutes. You want them to retain some crunch for texture contrast against the tender chicken. Avoid overcrowding the pan, which causes steaming instead of stir-frying.
- → Is this dish gluten-free?
The dish becomes gluten-free when you use gluten-free tamari or coconut aminos instead of regular soy sauce. Double-check that your chili crisp and other condiments are certified gluten-free if needed.
- → What can I serve with egg roll bowls?
Steamed white or brown rice soaks up the savory sauce. Cauliflower rice keeps it low-carb. Serve alongside miso soup, a simple cucumber salad, or steamed dumplings for a complete Asian-inspired meal.
- → How long do leftovers keep?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to refresh the sauce. The flavors often develop even more depth overnight.