Hey y’all! If you love the crispy, savory flavors of a classic egg roll but not all the frying and fuss, this Chicken Egg Roll Bowl is about to become your new weeknight favorite. It’s quick, packed with flavor, and brings all your favorite ingredients together in one hearty, nourishing meal. Whether you’re meal prepping, feeding a hungry crowd, or just need a wholesome dinner on the fly, this bowl delivers big-time. Let’s get cooking!

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Why You'll Love This

Ready in just 25 minutes—perfect for busy weeknights.
Packed with protein and veggies for a complete, balanced meal.
No deep frying required—just one pan and lots of flavor.
Customizable to your taste preferences or dietary needs.
Tastes just like your favorite takeout, but healthier!

Ingredients

1 pound ground chicken
2 tablespoons olive oil
4 cups shredded coleslaw mix (or shredded cabbage and carrots)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
¼ cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (optional, for heat)
¼ cup sliced green onions
2 tablespoons toasted sesame seeds (optional, for serving)
Salt and pepper, to taste

Directions

Prep the Ingredients

Chop the green onions, mince the garlic, and grate the ginger. Have all ingredients prepped and ready to go.

Brown the Ground Chicken

Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spatula, until no longer pink—about 4-5 minutes. Season lightly with salt and pepper.

Add Aromatics

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add Veggies & Sauce

Add the shredded coleslaw mix to the skillet. Pour in the soy sauce, sesame oil, rice vinegar, and sriracha (if using). Stir well to combine everything.

Cook Until Tender

Continue to cook, stirring occasionally, until the cabbage is just tender but still crisp—about 4-5 minutes. Taste and adjust seasoning with more soy sauce, salt, or pepper if needed.

Finish & Serve

Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot and enjoy!

Notes

For best results, use freshly grated ginger and garlic for maximum flavor.
If you like extra crunch, toss in some shredded carrots or bean sprouts at the end.
This recipe works great with ground turkey or pork as well.

Variations

Keto Egg Roll Bowl: Skip the rice vinegar and use coconut aminos instead of soy sauce for a low-carb twist.
Vegetarian Version: Substitute crumbled tofu or tempeh for the ground chicken.
Extra Hearty: Serve over steamed rice, cauliflower rice, or quinoa.

Required Equipment

Large skillet or wok
Spatula
Measuring cups and spoons
Cutting board and knife

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop until warmed through.
Freezing is not recommended as the cabbage may become watery upon thawing.

Serving Suggestions

Pair with steamed jasmine or brown rice for a filling meal.
Garnish with extra sriracha, cilantro, or a squeeze of lime juice for a kick.
Serve with crispy wonton strips for added crunch.

Pro Tips

Use a hot pan to get a nice sear on the chicken for more flavor.
Don't overcook the cabbage—keep it crisp for the best texture.
Add the sauces right after the veggies to help everything cook evenly and absorb the flavor.

FAQ

Can I make this Chicken Egg Roll Bowl ahead of time?

Absolutely! It reheats well for up to 4 days, making it great for meal prep.

What vegetables work best in this recipe?

Coleslaw mix is the easiest, but you can also use a blend of shredded cabbage, carrots, and bell peppers.

Is this Chicken Egg Roll Bowl gluten-free?

It can be—just use tamari or coconut aminos instead of soy sauce to keep it gluten-free!