Description
These Chicken Egg Roll Bowls are a lighter, faster twist on traditional egg rolls. Packed with ground chicken, cabbage, carrots, and bold Asian-inspired flavors, it’s a one-pan meal you can whip up in under 30 minutes. Perfect for meal prep or a busy weeknight dinner.
Ingredients
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1 lb ground chicken
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1 tbsp sesame oil
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
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1/2 onion, diced
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1/4 cup low-sodium soy sauce
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1 tbsp rice vinegar
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1 tbsp sriracha (optional, for heat)
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1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
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2 green onions, sliced
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Sesame seeds, for garnish
Instructions
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Heat sesame oil in a large skillet over medium heat.
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Add garlic, ginger, and diced onion. Cook for 2–3 minutes until fragrant.
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Add ground chicken and cook until browned and cooked through, breaking it up as it cooks.
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Stir in soy sauce, rice vinegar, and sriracha (if using).
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Add the coleslaw mix and stir well. Cook for another 5–6 minutes, or until cabbage is tender.
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Remove from heat and top with sliced green onions and sesame seeds.
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Serve warm, as-is or over rice or cauliflower rice.
Notes
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Swap ground chicken for turkey or pork if you prefer.
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Make it keto by using coconut aminos instead of soy sauce.
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Add water chestnuts or mushrooms for extra texture.
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This dish keeps well in the fridge for up to 4 days.