Save The smell of ginger hitting hot oil still makes me stop whatever I'm doing. My neighbor once brought over takeout egg rolls after I helped her move furniture, and I spent the next week trying to recreate that crispy, savory magic without actually rolling anything. This bowl version happened on a Tuesday when I had wonton wrappers about to expire and zero patience for frying. Turns out, sometimes laziness leads to something even better.
I made this for my brother during his first week working from home, back when we were all figuring out quick lunches that felt like actual meals. He kept texting me photos of his sad desk salads, so I showed up with four of these bowls in containers. He admitted later he ate two in one sitting and didn't even feel guilty. That's when I knew this one was a keeper.
Ingredients
- Ground chicken: Stays tender and absorbs the garlic and ginger beautifully without getting greasy like some ground meats can.
- Vegetable oil: I use this for the high heat cooking and tossing the wonton strips because it doesn't burn or add competing flavors.
- Garlic and ginger: Fresh is the only way here, the jarred stuff just doesn't give you that sharp, aromatic punch that makes the kitchen smell incredible.
- Onion and carrot: These add a subtle sweetness that balances the salty sauces, and the carrot keeps a little snap if you don't overcook it.
- Green cabbage: The real backbone of the bowl, it wilts just enough to be tender but holds its structure and adds that essential crunch.
- Red bell pepper: Mostly for color and a hint of sweetness, though I've skipped it when I didn't have one and nobody noticed.
- Green onions: Use them twice, once in the mix and again as garnish, because their mild bite and pop of green make everything look and taste more alive.
- Soy sauce: Go low sodium if you can, because between this and the hoisin things can get salty fast.
- Hoisin sauce: This is what gives you that takeout flavor, slightly sweet and deeply savory.
- Rice vinegar: Just a tablespoon brightens everything and keeps the bowl from feeling heavy.
- Toasted sesame oil: A little goes a long way, it adds a nutty richness that ties all the flavors together.
- Wonton wrappers: Baking them with a little oil and salt turns them into the crispiest, most addictive part of the whole bowl.
- Cooked rice: I usually make extra and keep it in the fridge so I can throw this together on a whim.
- Sesame seeds: Toasted ones add a quiet, nutty crunch that makes each bite a little more interesting.
Instructions
- Get the oven ready:
- Preheat to 375°F and line a baking sheet with parchment so the wonton strips don't stick. This step is easy to forget but saves you from scraping later.
- Make the crispy strips:
- Slice the wonton wrappers into thin strips, toss them with oil and a pinch of salt, then spread them out so they're not touching. Bake for 7 to 9 minutes, giving them a toss halfway through, until they're golden and crunchy.
- Brown the chicken:
- Heat the oil in a large skillet over medium high heat and add the ground chicken, breaking it up with a spoon as it cooks. Let it get a little color, about 5 to 6 minutes, so it's not just gray and boring.
- Build the aromatics:
- Toss in the garlic, ginger, and onion, stirring constantly so the garlic doesn't burn. Two minutes is all you need for them to turn fragrant and slightly soft.
- Add the vegetables:
- Stir in the carrot, cabbage, and bell pepper, keeping the heat high so they cook fast and stay crisp. Four to five minutes and they should be just tender with a little bite left.
- Finish with the sauces:
- Pour in the soy sauce, hoisin, rice vinegar, sesame oil, and black pepper, stirring everything together. Let it cook for another minute or two so the flavors meld and the liquid reduces slightly.
- Assemble the bowls:
- Divide the cooked rice among four bowls and spoon the chicken and vegetable mixture on top. Sprinkle with sesame seeds and green onions, then pile on the crispy wonton strips right before serving so they stay crunchy.
Save 
Save One night I served this to friends who were convinced they didn't like cabbage. They kept asking what the crunchy green stuff was, and when I told them they just shrugged and went back for seconds. Sometimes the best compliment is when people forget their own rules because something just tastes good.
Swaps and Variations
Ground turkey or pork work just as well if chicken isn't your thing, and I've even used crumbled tofu when cooking for my vegetarian cousin. If you want heat, stir in a spoonful of sriracha or chili garlic sauce with the other sauces. For a gluten free version, swap in tamari and use rice paper cut into strips instead of wonton wrappers, though they won't get quite as crispy.
Storage and Reheating
Store the chicken mixture, rice, and wonton strips in separate containers so nothing gets soggy. The filling keeps in the fridge for up to three days and reheats beautifully in a skillet over medium heat. The wonton strips will stay crisp in an airtight container at room temperature for a day or two, but don't refrigerate them or they'll turn rubbery.
Serving Suggestions
This bowl is a full meal on its own, but sometimes I'll set out little dishes of extra sriracha, more hoisin, or a drizzle of sweet chili sauce for people who like to customize. A cold beer or iced green tea on the side makes it feel like a real dinner instead of just something you threw together on a weeknight.
- If you're meal prepping, double the chicken mixture and freeze half for later.
- Try sprinkling crushed peanuts or cashews on top for extra crunch and richness.
- Leftover wonton strips are dangerously good eaten straight from the container as a snack.
Save 
Save This is the kind of recipe that makes you feel capable on nights when you're tired but still want something better than cereal. It comes together fast, tastes like you tried harder than you did, and somehow always disappears faster than you expect.
Recipe FAQs
- → Can I use a different protein instead of ground chicken?
Absolutely! Ground turkey or ground pork work beautifully as substitutes. You can also use ground beef or even crumbled firm tofu for a vegetarian version. Just adjust cooking times as needed to ensure thorough cooking.
- → How do I keep the wonton strips crispy?
Add the wonton strips just before serving to maintain maximum crunch. Store any extras separately in an airtight container at room temperature. If they soften, you can re-crisp them in a 350°F oven for 2-3 minutes.
- → Can I make this dish ahead of time?
Yes! Prepare the chicken and vegetable mixture up to 2 days in advance and store refrigerated. Reheat gently in a skillet before serving. Cook rice fresh and bake wonton strips just before assembling for the best texture and flavor.
- → What can I substitute for hoisin sauce?
If you don't have hoisin sauce, mix together 2 tablespoons soy sauce, 1 tablespoon peanut butter, 1 teaspoon honey, and a dash of garlic powder. Oyster sauce also works as a substitute, though it will give a slightly different flavor profile.
- → How can I add more vegetables to this dish?
This dish is very versatile! Try adding mushrooms, snap peas, water chestnuts, bok choy, or bean sprouts. Just maintain the overall vegetable volume and adjust cooking times to ensure everything is tender-crisp.
- → Is this suitable for meal prep?
Yes, these bowls are excellent for meal prep. Divide the chicken mixture and rice into individual containers and refrigerate for up to 4 days. Store wonton strips separately and add them when reheating to preserve their crispiness.