Egg Roll Bowls with Chicken

My neighbor texted me a photo of her lunch one Tuesday, a colorful heap of chicken and cabbage she swore tasted better than takeout. I was skeptical until I tried it myself that evening, skipping the wrapper and piling everything into a bowl. The kitchen smelled like a stir-fry restaurant, and my kids scraped their bowls clean without a single complaint. I've made it a dozen times since, tweaking the heat and crunch to our mood.

I remember serving this to my in-laws on a rainy Sunday when I had no plan and even less time. They were used to my more elaborate dinners, so I worried it would seem too simple. But my father-in-law went back for seconds, then asked for the recipe, which he never does. My mother-in-law liked that she could see everything in the bowl, no mystery ingredients hiding under breading.

Ingredients

• Boneless, skinless chicken breasts (1 pound, thinly sliced or diced): Slicing them thin helps them cook fast and stay tender, and they soak up the sauce without getting rubbery.
• Neutral oil (2 tablespoons, vegetable or canola): High heat needs an oil that wont smoke or burn, keeping everything clean tasting and golden.
• Yellow onion (1 medium, thinly sliced): They turn sweet and jammy when cooked down, adding a mellow base that balances the sharper garlic and ginger.
• Garlic (2 cloves, minced): Fresh garlic blooms fast in hot oil, filling the kitchen with that unmistakable savory warmth.
• Fresh ginger (1 tablespoon, grated): Grating it releases more juice and flavor than chopping, and it spreads evenly through every bite.
• Green cabbage (4 cups, shredded, about 1 small head): It wilts just enough to stay crunchy, giving the bowl structure and a slight sweetness.
• Carrots (1 cup, shredded, about 2 medium): They add color and a hint of earthiness, plus they cook almost as fast as the cabbage.
• Green onions (2, sliced on a diagonal): Their mild bite and bright color make the bowl feel fresh and finished.
• Low-sodium soy sauce (3 tablespoons): It gives you control over the salt level while still delivering that deep umami punch.
• Rice vinegar (1 tablespoon): A splash of tang cuts through the richness and wakes up the other flavors.
• Toasted sesame oil (1 teaspoon): A little goes a long way, adding a nutty aroma that makes everything smell like a restaurant.
• Granulated sugar or honey (1 teaspoon): Just enough sweetness to round out the soy and vinegar without tasting sugary.
• Salt and freshly ground black pepper: Season as you go so the chicken and vegetables each get their due.
• Toasted sesame seeds (1 teaspoon, optional): They add a delicate crunch and a toasty note that makes each bite more interesting.
• Sriracha or chili crisp (optional): For those who like heat, a drizzle or spoonful turns the bowl into something bold and exciting.

Instructions

Prep Everything First:

Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Having it all ready before you turn on the heat keeps you calm and prevents anything from burning.

Heat the Oil:

Heat neutral oil in a large skillet or wok over medium-high heat until it shimmers and slides easily across the pan. This high heat is what gives you those caramelized edges.

Cook the Onion:

Add the sliced onion and cook for about 2 minutes, stirring occasionally, until it turns translucent and starts to soften. You want it tender but not browned yet.

Add Garlic and Ginger:

Stir in the minced garlic and grated ginger, cooking for just 30 seconds until fragrant. Any longer and they can taste bitter instead of bright.

Cook the Chicken:

Add the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until cooked through and no pink remains. The pieces should be golden in spots and firm to the touch.

Make Space for Vegetables:

Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty side. This way they get direct heat and cook evenly.

Cook the Vegetables:

Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften but still retain some crunch. You want them wilted but not mushy.

Combine Everything:

Mix the chicken and vegetables together in the pan until evenly combined. This is where the flavors start to mingle and marry.

Add the Sauce:

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

Taste and Adjust:

Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed. Trust your palate, some days you want more salt or tang.

Serve:

Remove from heat and divide the mixture into serving bowls. The steam rising from each bowl is half the appeal.

Garnish:

Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired. These final touches add texture and personality.

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One night my daughter asked if we could have this for her birthday dinner instead of going out. I was surprised, but she said she loved how she could build her own bowl with extra chili crisp and sesame seeds, making it hers. It reminded me that the best meals are often the ones we can shape to our own taste, the ones that feel like home.

How to Swap the Protein

Ground pork or turkey work beautifully here, browning in even less time than sliced chicken. Firm tofu, pressed and cubed, soaks up the sauce and crisps nicely if you let it sit undisturbed for a minute or two. Leftover rotisserie chicken is my favorite shortcut, just shred it and toss it in at the end to warm through. Each protein brings its own texture, but the ginger and soy tie them all together.

Serving Suggestions

I usually eat this straight from the bowl, but my husband prefers it over a scoop of steamed jasmine rice to stretch it further. Cauliflower rice keeps it light and low-carb, though it does water down the sauce a bit if you mix it in too soon. Sometimes I add a fried egg on top, the runny yolk mixing with the soy sauce like a bonus sauce. A handful of crispy wonton strips or crushed peanuts (if no nut allergies) adds another layer of crunch.

Make It Your Own

A splash of fish sauce or hoisin sauce deepens the flavor if you want something richer and more complex. Swap the cabbage for shredded Brussels sprouts or bok choy if thats what you have, they cook just as fast. Red pepper flakes or fresh Thai basil at the end can take it in a spicier or herbier direction. You can even toss in snap peas, bell peppers, or mushrooms, just keep the pan hot so they stay crisp.

• Store leftovers in an airtight container in the fridge for up to 3 days, they reheat beautifully in a skillet.
• Double the batch and pack individual servings for easy weekday lunches.
• If using gluten-free soy sauce or tamari, check the label to be sure its certified to avoid cross-contamination.

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This bowl has become my answer to busy weeknights and lazy Sundays alike, proof that simple ingredients and a hot pan can feel like a celebration. I hope it becomes one of those recipes you make without thinking, the kind you can adjust on instinct and serve with pride.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can prepare all the ingredients in advance and store them separately in the refrigerator. Cook everything just before serving for the best texture and flavor.

→ What protein alternatives work well?

Ground pork, turkey, or firm tofu make excellent substitutes. Leftover rotisserie chicken also works beautifully and cuts down on prep time significantly.

→ How do I prevent the cabbage from getting soggy?

Cook the vegetables just until they begin to soften but still retain some crunch. This usually takes 3–4 minutes over medium-high heat. Avoid overcooking to maintain texture.

→ Can I make this gluten-free?

Absolutely. Simply substitute regular soy sauce with gluten-free tamari or coconut aminos. All other ingredients are naturally gluten-free.

→ What should I serve with these bowls?

Steamed jasmine rice or cauliflower rice makes a perfect base. The bowls are also satisfying on their own as a low-carb option.

→ How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.