Egg Roll Bowls Chicken Cabbage (Printable version)

Tender chicken with crisp cabbage and carrots in tangy soy-sesame glaze, ready in 30 minutes.

# 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:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Set aside.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
05 - Add the chicken, season lightly with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until cooked through and no pink remains.
06 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side.
07 - Cook the vegetables for 3-4 minutes, tossing occasionally, until they begin to soften but still retain some crunch.
08 - Mix 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 1-2 minutes until heated through.
10 - Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.
11 - Remove from heat and divide mixture 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 faster than your usual weeknight scramble.
  • 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 lurking in your fridge.
  • It tastes indulgent but clocks in under three hundred calories per bowl.
02 -
  • Don't crowd the pan, if your skillet isn't big enough, cook the chicken in two batches or it will steam instead of brown.
  • Grate the ginger on the small holes of a box grater, it melts into the sauce instead of leaving stringy bits.
  • Add the sesame oil at the end, not the beginning, or the heat will kill its delicate flavor.
  • If the cabbage releases too much water, crank the heat and let it evaporate before adding the sauce.
03 -
  • Use a wok if you have one, the high sides make tossing everything together so much easier without launching carrots across the stove.
  • A splash of fish sauce in the sauce mixture adds a savory depth that makes people ask what your secret is.
  • If you like things spicy, add red pepper flakes along with the garlic and ginger so the heat blooms in the oil.
  • Slice the chicken while it's still slightly frozen, it's way easier to get those thin, even pieces.
Return