- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the Chicken Egg Roll Bowl
- 1½ pounds ground chicken
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 5 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 tablespoons chopped fresh cilantro (optional)
For the Sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or chili sauce (optional)
- ½ teaspoon black pepper
Optional Toppings
- Sesame seeds
- Extra green onions
- Sriracha drizzle
- Crispy wonton strips
- Chopped peanuts
Instructions
Step 1
Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5–7 minutes, breaking it apart with a wooden spoon until fully cooked and lightly browned.
Step 2
Drain any excess liquid from the skillet if needed. Add sesame oil, diced onion, garlic, and ginger. Cook for 2–3 minutes until the onion softens and the garlic becomes fragrant.
Step 3
Add the shredded cabbage and carrots to the skillet. Stir everything together and cook for 5–7 minutes until the vegetables soften while still maintaining some texture.
Step 4
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, sriracha, and black pepper.
Step 5
Pour the sauce over the chicken and vegetable mixture. Stir well to coat all ingredients evenly.
Step 6
Cook for another 2–3 minutes, allowing the flavors to combine and the sauce to slightly thicken.
Step 7
Remove from heat and stir in sliced green onions and fresh cilantro if desired.
Step 8
Serve warm in bowls topped with sesame seeds, additional green onions, or your favorite toppings.
Tips for Success
- Use fresh ginger and garlic for the best flavor.
- Do not overcook the cabbage; keeping some texture makes the bowl more enjoyable.
- Ground chicken can be replaced with ground turkey, pork, or lean beef.
- For extra spice, add more sriracha or crushed red pepper flakes.
- Use pre-shredded coleslaw mix to save preparation time.
- Add mushrooms, bell peppers, or snap peas for additional vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
This Chicken Egg Roll Bowl is delicious on its own but can also be served with steamed jasmine rice, brown rice, cauliflower rice, quinoa, or lettuce cups. Add a side of cucumber salad, miso soup, or roasted vegetables for a complete meal.
For a fun presentation, serve the bowls with a variety of toppings so everyone can customize their meal. Sesame seeds, spicy mayo, chopped peanuts, and extra green onions all add additional texture and flavor.
Meal Prep Instructions
This recipe is excellent for preparing ahead of time. Divide the cooked chicken mixture into individual meal containers and refrigerate for quick lunches or dinners throughout the week. Simply reheat in the microwave or on the stovetop until warmed through.
For longer storage, freeze the cooked mixture in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Estimated Nutrition (Per Serving)
- Calories: 390
- Protein: 38 g
- Carbohydrates: 16 g
- Fat: 21 g
- Saturated Fat: 5 g
- Cholesterol: 125 mg
- Sodium: 620 mg
- Fiber: 4 g
- Sugar: 7 g
- Calcium: 85 mg
- Iron: 2 mg
- Potassium: 720 mg