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Chicken Egg Roll Bowls


  • Author: Norah
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A quick and healthy take on egg rolls—no wrappers needed! This savory ground chicken bowl is loaded with crunchy cabbage and carrots, flavored with garlic, ginger, and soy sauce, then topped with green onions and sesame seeds.


Ingredients

Scale
  • 2 tablespoons sesame oil

  • 2 tablespoons olive oil

  • 1 pound ground chicken (or ground turkey/pork)

  • 1 small sweet Vidalia yellow onion, diced

  • 3 to 4 cloves garlic, finely minced or pressed

  • 1 teaspoon ground ginger

  • 1 (16-ounce) bag coleslaw mix (shredded green cabbage and carrots)

  • ½ cup reduced-sodium soy sauce

  • ½ teaspoon freshly ground black pepper, or to taste

  • About 3 green onions, sliced into thin rounds (for garnish)

  • 1 tablespoon sesame seeds (optional, for garnish)

  • Hoisin sauce or extra soy sauce (optional, for serving)


Instructions

  1. Heat sesame oil and olive oil together in a large skillet over medium-high heat.

  2. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through.

  3. Add diced onion, garlic, and ginger; sauté until onions are soft and fragrant.

  4. Stir in the coleslaw mix and cook until cabbage is tender but still slightly crisp, about 3-5 minutes.

  5. Pour in soy sauce and season with black pepper; stir well to combine and heat through.

  6. Remove from heat and garnish with sliced green onions and sesame seeds.

  7. Serve with hoisin sauce or additional soy sauce on the side if desired.

Notes

For a spicier kick, add crushed red pepper flakes or sriracha.

Use low-sodium soy sauce to control saltiness.

This recipe makes a great meal prep option and reheats well

 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Sauté
  • Cuisine: Gluten-Free option (use tamari instead of soy sauce)

Keywords: chicken egg roll bowl, healthy egg roll recipe, low-carb dinner, quick Asian bowl