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Chicken Egg Roll in a Bowl Recipe

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4 from 9 reviews

This Chicken Egg Roll in a Bowl is a quick, flavorful, and healthy skillet meal that recreates the classic egg roll flavors without the wrapper. Ground chicken is cooked with aromatic garlic, ginger, and a savory soy-based sauce, then tossed with a crunchy coleslaw mix for a satisfying and low-carb dish. Perfect for a fast weeknight dinner or meal prep!

Ingredients

Protein and Oils

  • 1 lb. ground chicken
  • 1 tablespoon olive oil

Seasonings and Sauces

  • Salt and ground pepper, to taste
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon roasted red chili paste (adjust for spice preference)

Vegetables and Garnish

  • 4 cups coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup green onions, sliced
  • Sesame seeds, for garnish

Instructions

  1. Heat the oil and cook chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground chicken and season lightly with salt and pepper. Cook for about 6 minutes, stirring and crumbling the meat until browned and completely cooked through.
  2. Make the sauce: While the chicken is cooking, whisk together the low-sodium soy sauce, sesame oil, minced garlic, grated ginger, and roasted red chili paste in a small bowl. Set this sauce aside.
  3. Add vegetables and combine: Once the chicken is cooked, add the coleslaw mix to the skillet. Stir everything together until the cabbage and carrots soften slightly.
  4. Pour the sauce and simmer: Pour the prepared sauce into the skillet, stirring to coat all ingredients evenly. Continue to cook for about 2 minutes, allowing the sauce to thicken slightly and the flavors to meld.
  5. Serve and garnish: Remove from heat and serve the chicken and vegetable mixture over cooked white or brown rice if desired, or enjoy it on its own for a low-carb option. Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and texture.

Notes

  • Adjust the red chili paste according to your spice tolerance.
  • You can substitute ground turkey or pork for the chicken if preferred.
  • For a gluten-free version, use tamari instead of soy sauce.
  • This dish can be served with rice, noodles, or on its own as a low-carb meal.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat quickly on the stovetop.

Find it online: https://yumntasty.com/chicken-egg-roll-in-a-bowl-recipe/