Why You’ll Love This Recipe
This Chicken Egg Roll in a Bowl is everything you love about the classic egg roll, but with a fraction of the effort and calories. The ground chicken provides lean protein, while the cabbage and carrots add crunch and texture. With the savory flavors from sesame oil, ginger, garlic, and soy sauce, this dish is bursting with flavor. Plus, it’s so versatile! You can enjoy it on its own or serve it over rice or noodles for a filling meal that’s ready in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 1 lb ground chicken
- 1 onion, chopped
- 1 tsp grated ginger
- 4 garlic cloves, pressed
- 1 16-oz bag coleslaw mix
- ½ cup low-sodium soy sauce
- Ground black pepper to taste
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Directions
1. Cook the Ground Chicken
Heat the olive oil and sesame oil in a large skillet over medium-high heat. Add the ground chicken to the skillet and cook, breaking it up into crumbles, for about 5 minutes or until browned.
2. Add the Aromatics
Add the chopped onion to the skillet and cook until softened, about 2-3 minutes. Stir in the grated ginger and pressed garlic, cooking for another minute until fragrant.
3. Add the Coleslaw Mix and Soy Sauce
Stir in the coleslaw mix, combining it with the chicken and aromatics. Pour in the low-sodium soy sauce and season with ground black pepper to taste.
4. Cook Until Tender
Continue to cook, stirring occasionally, until the cabbage is wilted and tender, about 5-7 minutes.
5. Garnish and Serve
Remove from heat and garnish with sliced green onions and sesame seeds. Serve on its own or over rice or noodles.
Servings and Timing
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Nutritional Information (Approx. per serving)
- Calories: 206 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Cholesterol: 9mg
- Sodium: 268mg
- Carbohydrates: 20g
- Protein: 15g
- Fiber: 3g
Variations and Substitutions
- Vegetarian Version: Swap the ground chicken for crumbled tofu or tempeh for a plant-based option.
- Noodles: For a more filling dish, serve this over cooked rice noodles or zucchini noodles.
- Add Veggies: Add extra vegetables like bell peppers, mushrooms, or snap peas for added color and crunch.
- Spicy Kick: Add a splash of sriracha or red pepper flakes for a spicy twist.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave for 1-2 minutes or in a skillet over medium heat until warmed through.
FAQs
Can I make this dish ahead of time?
Yes! You can make the filling ahead of time and store it in the fridge for up to 2 days. Reheat before serving.
Can I use regular cabbage instead of coleslaw mix?
Yes, you can use shredded cabbage instead of coleslaw mix. Just make sure to chop it into thin strips to mimic the texture of the pre-made mix.
Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
Can I freeze the leftovers?
Yes, you can freeze the cooked filling in an airtight container for up to 1 month. Thaw in the fridge overnight before reheating.
Conclusion
This Chicken Egg Roll in a Bowl is a healthier, quicker alternative to traditional egg rolls, offering all the delicious flavors without the fuss. Packed with protein, vegetables, and savory seasonings, it’s a satisfying and versatile meal that can be enjoyed on its own or paired with rice or noodles. Whether you’re looking for a fast weeknight dinner or a tasty lunch, this dish is sure to become a family favorite.
Chicken Egg Roll in a Bowl
- Total Time: 15 minutes
- Yield: 4 servings
Description
Chicken Egg Roll in a Bowl is a healthier, quick alternative to traditional egg rolls, featuring ground chicken, cabbage, carrots, and savory seasonings. It’s a flavorful, one-pan dish that’s perfect for busy weeknights.
Ingredients
2 tbsp olive oil
2 tbsp sesame oil
1 lb ground chicken
1 onion, chopped
1 tsp grated ginger
4 garlic cloves, pressed
1 16-oz bag coleslaw mix
½ cup low-sodium soy sauce
Ground black pepper to taste
Green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
- Cook the ground chicken: Heat olive oil and sesame oil in a large skillet over medium-high heat. Add the ground chicken and cook for about 5 minutes, breaking it into crumbles until browned.
- Add the aromatics: Add the chopped onion and cook until softened, about 2-3 minutes. Stir in ginger and garlic, cooking for another minute until fragrant.
- Add the coleslaw mix and soy sauce: Stir in the coleslaw mix, combining it with the chicken and aromatics. Pour in the soy sauce and season with black pepper.
- Cook until tender: Continue to cook, stirring occasionally, until the cabbage is wilted, about 5-7 minutes.
- Garnish and serve: Remove from heat and garnish with green onions and sesame seeds. Serve on its own or over rice or noodles.
Notes
For a vegetarian version, substitute the ground chicken with crumbled tofu or tempeh.
For a more filling dish, serve it over rice noodles or zucchini noodles.
For extra crunch and color, add vegetables like bell peppers or snap peas.
For a spicy kick, add sriracha or red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Sugar: 4g
- Sodium: 268mg
- Fat: undefined
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 9mg
