Chicken Egg Roll Bowls Recipe

If you’re looking for a quick, vibrant dinner that feels like a takeout treat but is actually a wholesome one-pan wonder, Chicken Egg Roll Bowls are about to become your new obsession! Imagine all the classic flavors and savory crunch of your favorite egg rolls, but without the fuss of wrapping or frying. With juicy ground chicken, crisp vegetables, and a swipe of salty-sweet sauce, this deconstructed version is the ultimate healthy comfort food—perfect for weeknights, meal prep, or satisfying a takeout craving at home.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The beauty of Chicken Egg Roll Bowls is how a handful of simple, sturdy ingredients come together for incredible flavor. Each ingredient is chosen to give you that familiar egg roll taste, texture, and color—without any complicated steps.

• Ground chicken: Lean and quick-cooking, it soaks up all the delicious sauces while keeping things light.
• Coleslaw mix: Pre-shredded cabbage and carrots save time and add tons of crunchy texture.
• Garlic: A couple of cloves bring a deep, savory base to every bite.
• Ginger: Fresh ginger brightens the bowl and mimics authentic egg roll flavor.
• Soy sauce: Essential for an umami punch and that signature savory tang.
• Sesame oil: Just a drizzle infuses the whole dish with toasty, aromatic warmth.
• Green onions: Sliced for a fresh, peppery finish that livens up each bowl.
• Sriracha (optional): A squirt turns up the heat—add as much or as little as you like!
• Water chestnuts (optional): For those classic crispy bites you expect in a good egg roll.
• Salt and pepper: For balancing all the flavors just right.

How to Make Chicken Egg Roll Bowls

Step 1: Brown the Ground Chicken

Start by adding the ground chicken to a large skillet over medium-high heat. Break it up with a spatula and let it sizzle until it’s golden and cooked through. Cooking in a single layer helps you get those irresistible little browned edges that make the bowls so crave-worthy.

Step 2: Add Aromatics

Once the chicken is mostly cooked, stir in the minced garlic and freshly grated ginger. Let their fragrance bloom for about a minute, stirring constantly—this is truly when the whole kitchen starts to smell amazing and you know something magical is happening!

Step 3: Toss in Veggies

Now it’s time for the coleslaw mix and water chestnuts (if you’re using them). Add them straight to the skillet with the chicken and aromatics. Toss everything together so the cook time is just enough to soften the veggies a bit, while keeping their crunch.

Step 4: Season and Sauce

Pour in the soy sauce and drizzle with sesame oil. If you love some spice, squirt in that sriracha now. Stir well, letting everything get glossy and coated. Taste and adjust with salt, pepper, or an extra splash of soy sauce to suit your preference.

Step 5: Finish and Serve

Turn off the heat and sprinkle in most of your green onions (save some for garnish!). Give the Chicken Egg Roll Bowls a gentle toss so everything is balanced, then get ready to dish up—warm, fragrant, and irresistibly colorful!

How to Serve Chicken Egg Roll Bowls

Garnishes

To take your Chicken Egg Roll Bowls from tasty to totally drool-worthy, top each serving with a handful of sliced green onions, a sprinkle of sesame seeds, and maybe a drizzle of extra sriracha or sweet chili sauce for extra flair and flavor.

Side Dishes

While these bowls are hearty enough to stand alone, they’re also fabulous with jasmine rice, cauliflower rice, or even lettuce cups for scooping up every last bite. A simple miso soup or a chilled cucumber salad round things out beautifully.

Creative Ways to Present

Serve your Chicken Egg Roll Bowls inside hollowed bell peppers for a fun, edible container, or platter them as part of a “takeout night” spread with homemade wonton chips. They’re also perfect layered in mason jars for colorful, packable lunches.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any extra Chicken Egg Roll Bowls into airtight containers and pop them in the fridge. They’ll keep their fresh flavor and texture for up to four days, making lunch and fast dinners a breeze.

Freezing

You can freeze the chicken and veggie mixture in freezer-safe bags or containers for up to two months. Just thaw overnight in the fridge and you’ll have a ready-to-go meal whenever you need it—perfect for stocking up!

Reheating

When you’re ready to enjoy your Chicken Egg Roll Bowls again, simply reheat in a skillet over medium heat (add a splash of water to keep things from drying out), or microwave in short bursts until hot. Garnish fresh after reheating for the best flavor pop.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works great in Chicken Egg Roll Bowls, bringing a similar lightness and flavor profile while being just as easy and fast to cook.

What can I use if I don’t have coleslaw mix?

No problem! Simply shred your own cabbage and carrots. You can also add thinly sliced bell peppers or snap peas for extra crunch and color.

Is there a way to make this dish gluten-free?

Yes—a quick swap to tamari or coconut aminos in place of the soy sauce makes these Chicken Egg Roll Bowls completely gluten-free without sacrificing flavor.

Can I meal prep Chicken Egg Roll Bowls?

Definitely! These bowls are perfect for meal prep. Divide the finished mixture into containers, store in the fridge, and garnish fresh each day for easy grab-and-go lunches or dinners.

How can I add extra protein or crunch?

Try topping your bowls with a soft-boiled egg or tossing in roasted peanuts or cashews. Both are delicious ways to amplify taste and texture, making your Chicken Egg Roll Bowls even heartier.

Final Thoughts

I can’t recommend Chicken Egg Roll Bowls enough—they’re quick, craveable, and guaranteed to put a smile on your face (and maybe save you from another takeout run!). Give them a try this week and see just how easy delicious can be.

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