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Egg Roll Bowls with Chicken and Cabbage

A quick and satisfying one-skillet meal with diced chicken breast, shredded cabbage, carrots, and a savory soy sesame sauce — all the flavors of a classic egg roll without the frying.
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Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast diced into small even pieces
  • 4 cups shredded cabbage green, purple, or a mix
  • 1 cup grated carrots
  • 3 green onions chopped, whites and greens separated
  • 3 cloves garlic minced
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil toasted sesame oil preferred
  • 1 tsp ground ginger or 1 tbsp fresh grated ginger
  • salt and pepper to taste
  • optional toppings sesame seeds, fresh cilantro, Sriracha

Equipment

  • Large skillet
  • Cutting board and knife
  • Measuring spoons
  • Grater or food processor for carrots

Method
 

  1. Heat the sesame oil in a large skillet over medium-high heat until it shimmers.
  2. Add the diced chicken in a single layer. Season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through.
  3. Push the chicken to one side. Add the minced garlic and white parts of the green onions to the empty side. Cook for 30 seconds until fragrant, then stir together with the chicken.
  4. Add the shredded cabbage and grated carrots. Toss to combine. Cook for 3 to 4 minutes, stirring often, until the cabbage is just tender but still slightly crisp.
  5. Pour in the soy sauce and add the ground ginger. Toss everything together and cook for 1 more minute. Taste and adjust seasoning as needed.
  6. Remove from heat. Top with green onion tops, sesame seeds, fresh cilantro, and Sriracha if desired. Serve immediately.

Notes

For best texture, cook on medium-high heat and do not cover the pan. Keep the cabbage cook time to 3 to 4 minutes to avoid sogginess. Leftovers keep in the fridge for up to 3 days and reheat well in a hot skillet with a splash of soy sauce.