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5 from 1 vote

Chicken Egg Roll Stir Fry

Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Asian
Servings: 4
Author: Joyful Homemaking


  • 2 to 2 1/2 cups cooked diced chicken ( I used rotisserie chicken)
  • 1 16 ounce bag pre-shredded tri-color cole slaw
  • 2 teaspoons minced garlic jarred kind
  • 1 teaspoon ginger paste in the refrigerated produce section
  • 2 Tablespoons sesame oil
  • 1 Tablespoon vegetable oil
  • 1/4 cup light soy sauce
  • 1 teaspoon white granulated sugar
  • pinch of black pepper optional


  • First make up your sauce so it’s ready to go when you need it. To do this, mix together the garlic, ginger paste, oils, soy sauce, sugar (and pepper if desired). Don’t skip the sugar, even though it’s a tiny amount, it gives a nice balance with the sodium in the soy sauce.
  • If your cabbage is clean, add it to a large frying pan, sprayed with cooking spray and set on medium heat. Stir fry it for around 3 minutes, or till it starts to cook and soften a bit. Then add in your sauce and cooked diced chicken breast, and cook for another 3 minutes or so, till it’s all warmed through and the sauce is evenly distributed (Don’t overcook or your cabbage will be mush).