Description

Chicken Egg Roll Bowls are a quick and easy one-pan meal that brings all the flavors of your favorite takeout egg rolls—savory chicken, crisp veggies, zesty ginger, and garlic—served in a healthier, deconstructed way without the wrapper. Perfect for meal prep or a busy weeknight dinner!

Ingredients

Units Scale

For the Chicken Mixture

1 lb ground chicken
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced

For the Sauce

3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha, or to taste

For the Vegetables

4 cups shredded coleslaw mix (cabbage and carrots)
1 cup shredded carrots (extra)
2 green onions, thinly sliced

For Garnish (Optional)

1 tablespoon sesame seeds
Additional sliced green onions

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Instructions

Cook the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant and the onion is translucent.
Brown the chicken: Add the ground chicken to the skillet. Use a spoon to break it up and cook until no longer pink, about 5 minutes. Drain excess fat if necessary.
Add the vegetables: Stir in the coleslaw mix and extra shredded carrots. Cook, stirring frequently, for 3-4 minutes or until the vegetables have softened but still have some crunch.
Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha. Pour the sauce over the chicken and vegetable mixture, tossing well to incorporate and heat through, about 1-2 minutes.
Finish and serve: Remove from heat, stir in sliced green onions, and sprinkle with sesame seeds and extra green onions if desired. Serve warm, as is or over steamed rice or cauliflower rice.

Notes

For extra protein, top with a fried or soft-boiled egg.
Easily make it gluten-free by using tamari instead of soy sauce.
Add mushrooms, bell peppers, or water chestnuts for extra crunch and flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 4g
Sodium: 620mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 20g
Cholesterol: 80mg