Egg Roll Bowls Chicken Cabbage (Print Version)

Crisp cabbage and carrots meet tender chicken in a savory soy-sesame glaze with aromatics.

# 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 on a diagonal

→ 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. Arrange prepared ingredients within arm's reach of your cooking station.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until the surface shimmers, approximately 1 to 2 minutes.
03 - Add the sliced onion and cook for approximately 2 minutes, stirring occasionally, until the onion becomes translucent and softened.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds, stirring constantly, until fragrant.
05 - Add the sliced 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 the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side of the pan.
07 - Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften while retaining some crunch.
08 - Mix the chicken and vegetables together in the pan until evenly combined.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1 to 2 minutes until heated through.
10 - Taste the mixture and adjust seasoning with additional soy sauce, salt, or pepper as needed.
11 - Remove from heat and divide mixture evenly into serving bowls.
12 - Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is a breeze even on busy weeknights.
  • The cabbage stays crisp enough to give you that satisfying crunch without any deep frying.
  • You can swap the protein or toss in whatever vegetables are lingering in your fridge.
  • It tastes indulgent but clocks in under 300 calories per generous serving.
02 -
  • Do not crowd the pan or the chicken will steam instead of browning, if your skillet is small, cook the chicken in two batches.
  • Add the soy sauce at the end so the vegetables stay crisp, tossing them in liquid too early will make them soggy.
  • Grate ginger with the skin on using a microplane, it saves time and the skin practically disappears.
03 -
  • Use the highest heat your stove can handle without smoking the oil, that is what gives you those slightly charred edges that taste like a restaurant wok.
  • A splash of fish sauce or hoisin stirred in with the soy sauce adds a deeper, more complex flavor that makes people ask what your secret is.
  • Slice the chicken while it is still slightly frozen, it cuts cleaner and thinner that way.
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