Ginger Garlic Chicken Egg Roll Bowl

Ginger Garlic Chicken Egg Roll Bowl brings everything you love about classic egg rolls into one cozy, skillet-style meal. Instead of wrapping and frying, everything is cooked together for a fast, satisfying dinner that feels both comforting and fresh. Because it’s packed with tender chicken, sautéed cabbage, carrots, and bold aromatics, every bite delivers that familiar takeout flavor—without the heaviness.

Moreover, this dish comes together quickly, making it ideal for busy weeknights. While the garlic and ginger add warmth, the soy-sesame balance keeps the flavors rich yet clean. As a result, it’s hearty without feeling overwhelming.

Interestingly, egg roll–style bowls became popular as a lighter, modern twist on Chinese-American favorites. Over time, home cooks embraced the idea because it’s flexible, forgiving, and endlessly customizable. Whether you serve it on its own or over rice, this bowl proves that simple ingredients can still feel exciting.

Above all, this recipe is comforting, flavorful, and easy to love—one skillet, minimal prep, and maximum satisfaction.

Recipe Yield: 4 servings

INGREDIENTS

1 lb boneless skinless chicken breast, finely chopped
2 Tbsp olive oil
3 cup green cabbage, thinly sliced
1 cup carrot, julienned
½ cup yellow onion, finely diced
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
3 Tbsp low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
½ tsp salt
½ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
¼ cup green onions, sliced

INSTRUCTIONS

1. Heat and brown the chicken:
First, heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring often, until lightly golden and fully cooked, about 5–6 minutes. Remove and set aside.

2. Cook the aromatics:
Next, add onion to the same skillet and sauté until softened. Then add garlic and ginger, stirring until fragrant, about 30 seconds.

3. Soften the vegetables:
After that, add cabbage and carrots. Cook, stirring frequently, until vegetables wilt and become tender yet slightly crisp, about 5–7 minutes.

4. Season and combine:
Now, return chicken to the skillet. Add soy sauce, sesame oil, rice vinegar, salt, pepper, and red pepper flakes if using. Stir well to coat evenly.

5. Finish and serve:
Finally, cook 1–2 minutes more until everything is glossy and well combined. Remove from heat and garnish with green onions before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Build flavor gradually: Because aromatics cook quickly, adding garlic and ginger after the onions prevents bitterness while enhancing depth.
• Slice cabbage thinly: Thinner slices cook evenly and absorb seasoning better, creating a tender yet textured bowl.
• Balance the sauce: If flavors feel strong, a splash of water or extra vinegar helps round everything out smoothly.