Chicken Egg Roll Bowl

Ready in just 20 minutes, this chicken egg roll bowl makes for the perfect weeknight dinner. Made with ground chicken, a bag of coleslaw mix, and simple yet delicious sauce, all served over white rice or top with crispy wonton strips.

Course Dinner

Cuisine American, Asian, Chinese

Recipe Type Bowls, Chicken, Healthy Choices, Healthy Dinner, Low-Carb, Meal Prep, Quick Dinner, Rice Dishes, Rotisserie Chicken, Served Hot, Skillet Dishes, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 368kcal

Author Angela G.

Equipment

skillet or wok

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

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

Nutrition