Save The first time I made egg roll bowls, I stood at the stove with a bag of coleslaw mix and leftover rotisserie chicken, wondering if this could possibly work. My apartment filled with the smell of ginger hitting hot oil, that unmistakable scent that makes your stomach growl before you even realize you are hungry. Now this is the recipe I turn to when takeout sounds appealing but my wallet disagrees, and somehow it tastes even better than the restaurant version.
My friend Sarah came over for dinner last month, exhausted from a new job, and I made these bowls while she told me about her day. She took one bite, set down her fork, and said this was exactly the kind of food that makes you feel cared for without being fussy. We sat at my tiny kitchen table eating out of mismatched bowls, and she made me promise to write down the recipe before she left.
Ingredients
- 1 pound boneless skinless chicken breasts: Thinly slice against the grain for tender pieces that cook quickly and absorb all that flavorful sauce
- 2 tablespoons neutral oil: Vegetable or canola oil lets the other flavors shine without overpowering them
- 1 medium yellow onion: Thinly sliced so they melt into the background and add natural sweetness
- 2 cloves garlic: Freshly minced is best here, the jarred stuff can taste metallic in this simple sauce
- 1 tablespoon grated fresh ginger: Peel it with a spoon and grate it right into the pan, no need to be precious about it
- 4 cups shredded green cabbage: Buy the bag of coleslaw mix or shred your own, either way works perfectly
- 1 cup shredded carrots: These add sweetness and color, making the bowl look as good as it tastes
- 2 green onions: Slice them on a diagonal just before serving so they stay bright and fresh
- 3 tablespoons low sodium soy sauce: Regular soy sauce can make the dish too salty, you can always add more later
- 1 tablespoon rice vinegar: This cuts through the richness and adds a bright tangy finish
- 1 teaspoon toasted sesame oil: A little goes a long way, this is what gives you that restaurant flavor
- 1 teaspoon granulated sugar or honey: Just enough to balance the salty and tangy notes
- Salt and freshly ground black pepper: Taste as you go, remembering the soy sauce already brings salt
- 1 teaspoon toasted sesame seeds: Optional but worth it for that nutty crunch and restaurant style garnish
- Sriracha or chili crisp: Set this on the table and let everyone add their own heat level
Instructions
- Get everything ready first:
- Thinly slice the chicken against the grain, shred the vegetables if you bought them whole, mince the garlic and grate the ginger. Having everything prepped and waiting in little piles makes the actual cooking feel effortless and prevents that panic of something burning while you are chopping the next ingredient.
- Heat your pan and start the aromatics:
- Heat the oil in a large skillet or wok over medium high heat until it shimmers and moves like water when you tilt the pan. Add the sliced onion and cook for about 2 minutes, stirring occasionally, until they turn translucent and smell sweet.
- Add the garlic and ginger:
- Stir in the minced garlic and grated ginger and cook for just 30 seconds until the smell blooms through your kitchen. Do not walk away here because garlic goes from fragrant to burned in the blink of an eye.
- Cook the chicken:
- Add the sliced chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes until it is cooked through and no pink remains. Listen for the sizzle to quiet down as the chicken releases its moisture and then starts to brown in spots.
- Push and add the vegetables:
- Push the chicken mixture to one side of the pan and add the shredded cabbage and carrots to the empty space. Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften but still retain some crunch. They should look bright and glossy.
- Combine everything:
- Mix the chicken and vegetables together in the pan until evenly combined. Watch how the colors mingle, the white cabbage and orange carrots against the golden chicken.
- 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 the sauce clings to each strand of cabbage.
- Taste and adjust:
- Taste a bite of chicken and cabbage together. Add more soy sauce if it needs salt, a splash more vinegar if it feels too heavy, or another pinch of sugar if it is too sharp.
- Finish and serve:
- Remove from heat and divide the mixture into serving bowls. Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if you like heat.
Save Last Tuesday I made this for dinner after a day that felt like it lasted a week, standing at the stove in my socks and sweatpants. The rhythm of chopping vegetables and the predictable sound of the sizzling pan felt grounding somehow, the kind of simple cooking that reminds you feeding yourself is an act of care.
Making It Your Own
Ground pork or turkey work beautifully here, and firm tofu holds its shape surprisingly well if you want a vegetarian version. Sometimes I use a bag of broccoli slaw instead of regular cabbage just to switch up the colors and textures.
Serving Suggestions
This needs nothing more than a fork, but steamed rice turns it into a proper meal that will leave you full for hours. On nights when I am watching my carb intake, cauliflower rice works surprisingly well and actually lets the flavors of the sauce shine even more.
Storage and Reheating
The leftovers keep well in the refrigerator for up to three days, though the cabbage will soften a bit as it sits. I actually prefer the flavors after they have had time to meld together, becoming even more cohesive and delicious.
- Reheat in a skillet over medium heat with a splash of water to refresh the vegetables
- The microwave works too but the texture will be softer
- Freezing is not recommended because the high water content in cabbage turns mushy
Save Hope this recipe finds its way into your regular rotation the way it has into mine. There is something deeply satisfying about a meal that comes together so quickly and tastes like it took all day.
Kitchen Q&A
- → What protein alternatives can I use in this dish?
You can easily substitute the chicken with other proteins like ground pork, ground turkey, or firm tofu, offering flexibility and variety for your meal.
- → How can I prepare this meal even quicker?
To significantly reduce preparation time, consider using pre-cooked or leftover rotisserie chicken. This allows you to skip a cooking step and have dinner ready in minutes.
- → What are some good serving suggestions for these bowls?
These bowls are delicious on their own, but for a heartier meal, serve them over steamed white or brown rice. For a low-carb option, cauliflower rice makes an excellent substitute.
- → How can I add more depth of flavor to the sauce?
Enhance the savory profile by adding a splash of fish sauce or a tablespoon of hoisin sauce to the glaze. These ingredients introduce additional umami and complexity.
- → Is this dish suitable for specific dietary needs?
Yes, this preparation is naturally dairy-free and nut-free. If you need it to be gluten-free, simply ensure you use a gluten-free tamari or soy sauce alternative.
- → How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prepping.