Save The first time I made egg roll bowls, I was standing in my kitchen on a Tuesday night, absolutely craving takeout but refusing to spend another thirty dollars on delivery. I had a bag of coleslaw mix from a failed barbecue attempt and some chicken thighs that needed to be used, so I threw everything into my wok with whatever Asian condiments I could find in the door of my fridge. That night taught me that the best dishes often come from desperation and a half-empty pantry.
Last winter, my sister came over after a terrible day at work, and I made these bowls while she sat at my counter, complaining about her boss. By the time I was plating everything, the kitchen smelled like ginger and caramelized onions, and she had stopped talking about work entirely. She asked for the recipe before she even took her first bite, which I consider the ultimate compliment.
Ingredients
- Chicken breasts: Thinly slicing against the grain makes each bite impossibly tender, and I learned that cutting the chicken while its slightly frozen gives you the most uniform pieces
- Neutral oil: Vegetable or canola oil handles the high heat needed for stir-frying without burning, unlike olive oil which can turn bitter
- Yellow onion: The sweetness that develops as these slices cook becomes the backbone of the whole dish, balancing all that salty umami
- Fresh ginger: Please grate your own instead of using the jarred stuff, the fresh zing wakes up every single ingredient in the pan
- Shredded cabbage: A bag of coleslaw mix works perfectly here, but shredding your own gives you those satisfyingly long ribbons that feel more restaurant-quality
- Soy sauce: Low-sodium gives you control over the salt level, and you can always add more but you cannot take it back
- Sesame oil: This is your finishing flourish, and a little goes a long way, so do not treat it like a cooking oil
Instructions
- Get everything ready before you turn on the stove:
- Mise en place is not just fancy culinary jargon, it is the difference between a calm cooking experience and frantically chopping garlic while something burns in another pan
- Crisp the chicken in stages:
- Let each piece develop a golden brown color before stirring, and listen for that satisfying sizzle that tells you the fond is building in the pan
- Build your flavor foundation:
- Once the onions hit that translucent stage, add your garlic and ginger, and watch closely because thirty seconds is all it takes for them to go from fragrant to bitter
- Create some steam and some crunch:
- Piling the vegetables on one side lets them soften slightly while keeping that essential bite that makes this feel like an actual egg roll
- Bring it all together with the sauce:
- Pour that mixture around the edges of the pan so it can bubble and reduce slightly before tossing everything together, letting each ingredient get properly acquainted
Save My friend who claims to hate cabbage tried these bowls at my dinner party last month and went back for seconds. She kept asking what I did to the cabbage to make it taste so good, and I had to explain that it was just the magic of high heat and a little patience.
Make It Your Own
Ground pork creates this incredible richness that feels even more like traditional egg roll filling, while firm tofu soaks up all that sauce and becomes impossibly flavorful. I have even used leftover rotisserie chicken on busy weeknights, and honestly, the short cut tastes just as good.
Serving Ideas
Steamed jasmine rice creates the perfect neutral canvas, though cauliflower rice works beautifully if you are watching carbs. Sometimes I top it with a fried egg because runny yolks and soy sauce are one of those combinations that just makes sense.
Store And Reheat
These bowls keep beautifully for three days in the refrigerator, and I actually think the flavors meld together even better overnight. Reheat in a skillet with a tiny splash of water to bring everything back to life without drying out the chicken.
- Store in glass containers rather than plastic to avoid absorbing odors
- Let the food cool completely before refrigerating to prevent condensation
- Add fresh garnishes when reheating to restore that just-made texture
Save There is something deeply satisfying about eating comfort food that does not leave you feeling heavy afterward. These bowls have become my go-to when I want takeout flavors without the takeout regret.
Recipe Questions
- → Can I use a different protein for this dish?
Absolutely! Ground pork, turkey, or even firm tofu (pressed and diced) are excellent substitutes for the chicken, offering versatility in flavor and texture.
- → How can I make this dish spicier?
To add more heat, you can stir in a pinch of red pepper flakes with the garlic and ginger, or simply serve with extra Sriracha or chili crisp on the side.
- → What are some good serving suggestions?
This dish is delicious on its own, but it also pairs wonderfully with steamed white or brown rice. For a low-carb option, serve it over cauliflower rice.
- → How long do leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in a microwave or on the stovetop.
- → Is this dish gluten-free?
It can be made gluten-free by ensuring you use a gluten-free soy sauce (like tamari). Always check the labels of all ingredients, especially sauces, if strict gluten-free is required.
- → Can I prepare any ingredients ahead of time?
Yes, to speed up cooking, you can thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, and slice the onion in advance. Store them separately in airtight containers.