Egg Roll Bowls with Chicken and Cabbage deliver a 25-Minute, Delicious One-Skillet Meal.

Egg Roll Bowls with Chicken and Cabbage have been my weeknight lifeline since I started Cook by Co, a kitchen-forward project born from late-service nights and the need to feed a busy family without sacrificing flavor. I designed this 25-minute skillet dinner for professional women who juggle meetings, errands, and meal planning, yet still crave crave-worthy comfort. Ground chicken browns in sesame oil with garlic and ginger, while cabbage and carrots soften in a single pan. The gluten-free tamari rice vinegar sauce delivers that familiar egg-roll savoriness—without wrappers. It’s flexible, forgiving, and perfect for meal-prep, family dinners, and weeknight rotations.

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What Makes This Recipe Special

Egg Roll Bowls with Chicken and Cabbage is what I reach for when the day has sprinted past me.
In the skillet, ground chicken browns, and the cabbage starts to sing with bright crunch.
I love how this dish packs bold, restaurant-worthy flavor into a weeknight-friendly bowl in minutes.

Its simplicity brings real comfort—no wrappers, no long simmering, just a sizzling skillet and a glaze that feels like a hug.
It’s gluten-free by choice, easy to tweak with turkey or extra veggies, and it makes leftovers feel like a small win.

This streamlined version of Egg Roll Bowls with Chicken and Cabbage keeps every bite bold and comforting.

Step-by-step flavor story

I start with a sizzle. Ground chicken hits the pan, browns, and releases a savory perfume that makes my teen wander into the kitchen.
Garlic and ginger arrive next, and the air shifts to bold and bright—a reminder of street-food nights.

Then the cabbage and carrots join, adding crunch that keeps every bite lively. A quick kiss of gluten-free soy sauce and rice vinegar coats the skillet, and the flavors tighten into a glossy glaze.

Ingredients

The ingredients you’ll need for quick reference in article:

• 1 lb ground chicken — lean and quick to brown, great for a weeknight skillet.
• 1 tbsp sesame oil or olive oil — for a glossy, flavorful base.
• 3 cups shredded green cabbage — the crunchy backbone and color.
• 1 cup shredded carrots — adds sweetness and texture.
• 3 cloves garlic, minced — bold aroma that wakes the dish.
• 1 tsp fresh grated ginger — bright, warm zing.
• 2 tbsp gluten-free soy sauce or tamari — brings umami and glaze.
• 1 tbsp rice vinegar — a touch of brightness to balance the glaze.
• ½ tsp black pepper — subtle heat and depth.
• Salt, to taste — heightens every flavor note.
• 2 green onions, sliced — fresh finish and color.
• Optional: sesame seeds or chili flakes — extra crunch or heat if you like.

I keep sesame oil and tamari on hand for that quick glaze and depth.

(Note: Exact quantities appear at the bottom of the article and are available for printing.)

How to Make Egg Roll Bowls with Chicken and Cabbage

Step 1: Sauté aromatics and brown the chicken

Heat a large skillet over medium heat and add oil.

I often use sesame oil for flavor and gloss.

Then I crumble in the ground chicken and cook until browned, breaking it apart as it cooks.

That browning aroma is my cue that the base is built.

Tip: Break the meat into small crumbles for even browning.

Step 2: Add cabbage, carrots, garlic, and ginger

I add minced garlic and grated ginger to the pan.

I sauté for about 30 seconds until fragrant.

This base really flavors the whole dish at once.

Step 3: Stir in tamari, rice vinegar, and seasonings

I toss in shredded cabbage and carrots.

I cook until just tender, 5–7 minutes.

The vegetables stay crisp for a lively bite.

Step 4: Finish and garnish

I stir in gluten-free soy sauce or tamari and rice vinegar.

I season with pepper and salt to taste.

I cook 2–3 minutes, letting the glaze cling to everything.

Finish with green onions and optional sesame seeds.

Tips for Success

Quick win tips

• These quick tips keep Egg Roll Bowls with Chicken and Cabbage doable in under 25 minutes.
• I let the chicken brown deeply, crumbling it for even texture.
• Tamari and rice vinegar stay within arm’s reach for quick glaze tweaks.
• Use a wide skillet so every piece sears instead of steaming.
• Cook cabbage and carrots until crisp-tender to preserve color.

Flavor boosters

• Finish with a light drizzle of sesame oil for gloss.
• Add chili flakes or paste for a subtle kick.
• Sprinkle toasted sesame seeds for crunch and aroma.

Equipment Needed

• 12-inch skillet or wide sauté pan for even browning
• Spatula and wooden spoon for crumbling and stir-frying
• Sharp knife and cutting board for quick prep
• Measuring spoons and cups to keep seasoning consistent
• Grater or microplane for garlic and ginger
• Optional: garlic press, tongs, and silicone spatula

Variations

I love tweaking Egg Roll Bowls with Chicken and Cabbage to fit my week. I use what’s in the fridge and my mood for spices. Here are tasty, practical variations you can try this week.

• Protein swaps: I sometimes swap in ground turkey or pork for a different texture, or use crumbled tofu or tempeh for a vegetarian-friendly version that still feels satisfying.
• Seafood twist: Add a handful of shrimp in the last few minutes for a quick seafood variation that keeps the dish light and bright.
• Spice level: Boost heat with chili flakes, sriracha, or chili paste. Start small and tailor it to your family’s tolerance.
• Veggie boost: Include bell peppers, sliced mushrooms, or bean sprouts for extra color and crunch.
• Glaze twist: Swap in coconut aminos for a different gluten-free depth, or add a drizzle of honey or maple for a touch of sweetness.
• Keto and low-carb tweak: Omit carrots or serve over cauliflower rice to lean into lower-carb meals.
• Herbs and brightness: Finish with chopped cilantro and a squeeze of lime to wake up the flavors.
• Leftover remix: Turn leftovers into lettuce wraps or a quick fried-rice-style bowl for another dinner.

Why You’ll Love This Egg Roll Bowls with Chicken and Cabbage

Egg Roll Bowls with Chicken and Cabbage deliver bold egg-roll flavors in a single skillet, ready in about 25 minutes. I reach for it after a long shift or a jam-packed day because it smells like comfort and fits my chaotic schedule. The texture is the best part—crisp cabbage, juicy chicken, and a glossy tamari glaze that mimics takeout without wrappers.

Leftovers shine as quick lunches, and it’s gluten-free by design, easy to tweak with turkey or extra veggies. For busy moms and professionals, this dish is a weeknight hero—fast, forgiving, and genuinely satisfying.

Serving Suggestions

This serving idea keeps Egg Roll Bowls with Chicken and Cabbage vibrant on the plate.
Pair with a crisp side and a splash of citrus to lift the flavors.
Colorful bowls make weeknights feel calmer and more satisfying.

• Serve over cauliflower rice or brown rice for a gluten-free, filling base.
• Pair with steamed broccoli or a quick cucumber salad for extra crunch.
• Finish with lime wedges or chopped cilantro to brighten the flavors.

Egg Roll Bowls with Chicken and Cabbage: Make-Ahead and Meal-Prep Tips

I like to pre-plan Egg Roll Bowls with Chicken and Cabbage so weeknights feel calmer. Planning keeps flavors bright and the process fast.

• Prep the produce: shred cabbage and carrots, mince garlic, grate ginger, measure sauces.
• Brown the chicken ahead of time and refrigerate. It reheats quickly and stays juicy.
• Whisk tamari and rice vinegar; pepper as needed, and keep the glaze ready for a fast finish.
• Reheat in a hot skillet with a splash of water or stock, then finish with green onions.

Leftovers keep in the fridge up to 3 days; freeze portions for longer storage and reheat in a skillet.

FAQs

FAQ 1 — Is this recipe gluten-free as written?

Yes, Egg Roll Bowls with Chicken and Cabbage are gluten-free as written when you use gluten-free soy sauce or tamari.
The dish relies on tamari or gluten-free soy sauce and labeled ingredients, with no noodles or wrappers that introduce gluten.
If you have celiac disease or a gluten sensitivity, opt for certified gluten-free tamari and clean preparation surfaces to avoid cross-contamination.

FAQ 2 — Can I substitute ground turkey or pork, and will that change the texture?

Yes, you can substitute ground turkey or pork; texture will be a touch different but still tasty.
Ground turkey browns similarly; pork is richer and may render more fat, so lean cuts work best.
Brown the meat well and taste for salt, adding a touch more tamari if needed to balance the glaze.

FAQ 3 — How long do leftovers keep in the fridge, and how should I reheat them?

Leftovers keep for up to 3 days in the fridge and taste best when reheated gently.
Reheat in a hot skillet with a splash of water or stock, stirring until everything is hot and glossy.
If you must use the microwave, heat in short bursts to maintain some texture and avoid soggy cabbage.

FAQ 4 — Can I freeze this meal prep, and does it freeze well?

Yes, Egg Roll Bowls with Chicken and Cabbage freeze well; freeze cooked portions for up to 3 months.
Cool completely, then store in airtight containers or sturdy freezer bags and label them for quick future meals.
Thaw overnight in the fridge and reheat on the stove with a splash of water to revive the glaze and texture.

Final Thoughts

I love how this dish makes weeknights feel doable. Egg Roll Bowls with Chicken and Cabbage deliver bold flavors in a simple bowl. No wrappers, no fuss, just a glossy glaze and satisfying textures. Cleanup is a breeze, and leftovers taste like a cozy plan. I hope you taste the same warmth I feel in my kitchen.

If you’re chasing weeknight triumphs, this dish is your ally. Grab a bowl, savor the crisp bite, and know dinner’s under control. It’s the kind of meal that fuels busy lives with comfort. Thanks for cooking along with me; may your week feel calmer.

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