Ready in just 20 minutes and packed with savory flavor, this chicken egg roll bowl is a tasty weeknight recipe! Better than takeout, this bowl gives all the comforting tastes of your favorite dish but with a healthier spin.
★ Why You'll Love this Recipe ★
This is a weeknight dinner recipe that’s quick, delicious, and easy. Made with ground chicken, lots of garlic and fresh ginger and cooked in a sesame oil and sriracha sauce, this egg roll bowl is the perfect way to end a long workday.
Made easier by using a bag of coleslaw mix, this dinner recipe has only 5 minutes of prep time and is easy to customize. Great for those nights when you’re stuck at 5 pm wondering what to make for dinner.
You'll appreciate that this recipe is also:
Easy: You most likely have the ingredients on hand and with minimal cooking time, this chicken egg roll dinner is whipped up quickly.
Flavorful: A savory, umami flavor but with a hint of heat. It’s a bowl that makes you crave more.
Customizable: You can make this recipe into anything you need it to be that night by adding in different toppings and flavors.
★ Ingredients You'll Need ★
Many of the items you need you’ll find in your pantry and fridge which means a light grocery shop and you'll be ready to make this dish!
Here's a look at everything you'll need:
- Cooking oil: Any oil can be used here but try to grab one with a high heat point.
- Vegetables: You’ll need the basics like onion, garlic, and fresh ginger all peeled and minced or finely chopped.
- Ground chicken: Though the base is with chicken, know that ground turkey, pork, or even beef will work just as well.
- Sriracha sauce: Add as much or as little as you like as per your heat preference.
- Coleslaw: use the mix from the store and save the dressing for another time. You can of course shred your own as well in which case you need 4 cups of shredded cabbage and carrots.
- Sauce ingredients: For the savory flavor you need soy sauce, rice wine vinegar, and sesame oil.
- Garnish: Make the dish really pop with sliced green onions and toasted sesame seeds.
★ How to Make this Recipe ★
This is a one-pan meal when you pair it with leftover or pre-cooked rice. However, it's easy enough to cook fresh rice separately while you prepare the chicken, veggies, and sauce.
Here's a look at how this yummy chicken egg roll bowl comes together:
- Sauté onions.
- Brown chicken.
- Add garlic, sriracha, and ginger, let cook.
- Stir in coleslaw and sauce ingredients.
- Sauté until carrots soften.
- Garnish with green onions and serve over cooked rice.
It's super simple to make this healthy spin on delicious chicken egg rolls.
★ Tips & FAQs ★
How do I store leftovers?
Let the chicken egg roll bowl cool completely and store any leftovers in an airtight container in the fridge for 3-4 days.
To reheat it, pop it into the microwave and heat in 30-second intervals or heat the batch in a skillet over medium heat until warmed through.
Can you freeze this recipe?
No. Once the egg roll bowl thaws, the cabbage becomes too soft and ends up mushy. It’s best eaten within a few days.
How can I make this gluten-free?
To make the recipe gluten-free, use coconut aminos in place of the soy sauce.
Variations
You can adjust the recipe by using ground pork, turkey, or beef in place of the chicken as well as adding in more sriracha sauce for more heat.
Topping this bowl with sliced almonds or salted sesame seeds adds protein and crunchy making it a tasty addition.
Can I add extra veggies?
Yes! Thinly sliced bell peppers or mushrooms are a tasty addition to the bowl.
How do I serve this egg roll in a bowl?
You can enjoy this dish as a high-protein meal without added carbs, serve the chicken egg roll mixture over steamed rice, or try it topped with crunchy wonton strips.
★ More Recipes You'll Love ★
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Chicken Egg Roll Bowl
Ingredients
Chicken and Veggies
- 1 tablespoon cooking oil
- ½ large yellow onion diced
- 1 lb ground chicken
- 3 teaspoon garlic paste
- 2 teaspoon sriracha more or less to adjust spice level
- 1 ½ teaspoon ginger paste
- 16 oz coleslaw cabbage blend (no dressings)
Sauce
- ¼ cup lite soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
Garnish
- 2 green onions sliced
- 1 tablespoon toasted sesame seeds
- ½ cup wonton strips optional
Serve with
- 2 cups cooked white rice warmed
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Instructions
- Cook onion and chicken. Heat oil in a large skillet or wok over medium-high heat. Add onion and sauté for 4-5 minutes or until softened. Add ground chicken and cook for 5-7 minutes or until no longer pink; break up the meat with a spoon as it cooks.
- Season chicken. Add garlic, Sriracha, and ginger and mix well. Cook for 1-2 minutes or until fragrant.
- Cook veggies and make sauce. Add the coleslaw mix, soy sauce, vinegar, and sesame oil. Cook for 3-5 minutes or until the cabbage wilts and the carrots soften.
- Garnish and serve. Top with the green onion and sesame seeds, and serve over cooked rice or with wonton strips.
Notes
- You can use fresh garlic or dried if you prefer instead of the paste.
- Any neutral cooking oil can be used to sauté the onions.
- Ground chicken can be substituted with ground turkey, pork, or beef. Or you can use shredded cooked rotisserie chicken
Equipment
- skillet or wok
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martina wasdin says
Followed this recipe to a T and it was fabulous!! Would not change a thing!
Angela G. says
Hi Martina, I'm so happy to hear you enjoy it!