Hey y'all! If you're searching for a speedy, flavor-packed dinner that won’t disappoint, this Ground Chicken Egg Roll in a Bowl (Crack Slaw) is about to become your new go-to. It's like biting into your favorite takeout egg roll—minus the deep fry, plus all the addictively savory goodness! Perfect for meal prepping, weeknight dinners, or even a quick lunch that’ll have you looking forward to leftovers. Let's get cooking!
Why You'll Love This Ground Chicken Egg Roll in a Bowl
- It’s a one-pan wonder that comes together in just 25 minutes, making weeknight cooking a breeze.
- This recipe is naturally low in carbs, gluten-free, and packed with lean protein and veggies.
- It delivers all that classic egg roll flavor—think garlicky, gingery, and umami goodness—without deep frying.
- Extremely customizable—swap in your favorite veggies or protein for a twist!
- Meal-prep and freezer-friendly, so you can enjoy delicious leftovers any time.
Ingredients
- 1 lb ground Chicken
- 2 tablespoon olive oil (or sesame oil)
- 3 cups coleslaw mix (shredded cabbage & carrots)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoon low-sodium soy sauce (or coconut aminos)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili paste (optional, for heat)
- ½ teaspoon ground black pepper
- 2 green onions, sliced (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Directions
Step 1: Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
- Add the diced onion and sauté for 2 minutes, until just softened.
- Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Step 2: Cook the Ground Chicken
- Add ground chicken to the skillet. Break it up with a spatula and cook until browned and cooked through, about 5-7 minutes.
- Season with black pepper.
Step 3: Add the Veggies and Sauce
- Pour in the soy sauce, rice vinegar, and sriracha/chili paste (if using).
- Add the coleslaw mix, tossing everything together until the cabbage is just wilted and tender-crisp, about 3–4 minutes.
Step 4: Taste and Serve
- Taste and adjust seasoning as needed.
- Serve hot, sprinkled with sliced green onions and toasted sesame seeds.
Notes
- Ginger can be swapped for ½ teaspoon ground ginger if fresh isn’t available.
- For extra crunch, add finely sliced bell peppers or snap peas with the coleslaw mix.
- Use pre-shredded coleslaw mix to save extra prep time.
Variations
- Ground Turkey or Pork: Swap chicken for ground turkey or pork for a different flavor profile.
- Vegetarian: Use crumbled extra-firm tofu or tempeh instead of meat.
- Keto-Friendly: Omit carrots for even fewer carbs and add more leafy greens or mushrooms.
Required Equipment
- Large skillet or wok
- Spatula
- Sharp knife and cutting board
- Measuring spoons and cups
Storage Instructions & Shelf Life
- Let any leftovers cool, then transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
- For freezing, discard the green onion garnish and freeze for up to 2 months. Reheat in a skillet or microwave until piping hot.
Suggested Pairings & Serving Recommendations
- Serve over steamed cauliflower rice or jasmine rice for a heartier meal.
- Top with a jammy soft-boiled egg or crispy wonton strips for extra texture.
- Pair with a simple cucumber salad or miso soup.
Pro Tips for the Best Egg Roll in a Bowl
- Let the pan get hot before adding your chicken for a golden-brown sear.
- Don’t overcook the coleslaw; keep veggies crisp for the best texture.
- Adjust soy sauce and sriracha to taste, tasting as you go for perfect seasoning.
FAQ
Can I make this ahead for meal prep?
Absolutely! Store individual portions in airtight containers for quick lunches—just reheat in the microwave or on the stove.
Is this recipe spicy?
It’s only as spicy as you make it. Adjust or skip the sriracha/chili paste to keep it mild or turn up the heat!
Can I double the recipe?
Yes, easily! Just make sure to use a large enough skillet so nothing gets overcrowded and all ingredients cook evenly.
Prep & Cook Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 lb ground chicken
- 1 tablespoon sesame oil
- 1 medium onion, diced
- 3 cups shredded coleslaw mix (cabbage and carrots)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 2 green onions, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or hot sauce (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
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1Heat sesame oil in a large skillet over medium-high heat. Add onion and sauté for 2-3 minutes until softened.
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2Add ground chicken to the skillet and cook, breaking it up with a spoon, until fully browned and cooked through.
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3Stir in the garlic and ginger, cooking for 1 minute until fragrant.
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4Add the shredded coleslaw mix and cook for 3-4 minutes, stirring often, until the cabbage is slightly wilted but still crisp.
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5Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir well to coat and cook for another 2-3 minutes.
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6Remove from heat. Top with sliced green onions and toasted sesame seeds. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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