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Chicken Egg Roll in a Bowl Recipe

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4 from 44 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Low Fat, High-Protein

Description

Chicken Egg Roll in a Bowl is a flavorful, low-carb twist on the classic egg roll, featuring ground chicken cooked with shredded cabbage, carrots, garlic, and ginger, all tossed in a savory soy sauce and rice vinegar blend. This quick and easy one-pan meal delivers all the deliciousness of an egg roll without the wrapper, perfect for a healthy weeknight dinner or light lunch.

Ingredients

Protein and Oils

  • 1 pound ground chicken
  • 1 tablespoon sesame oil

Vegetables

  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 small onion, finely diced
  • 4 cups shredded green cabbage or coleslaw mix
  • 1 cup shredded carrots

Sauces and Seasonings

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey (optional)
  • 1/4 teaspoon black pepper

Garnishes and Optional Extras

  • 2 green onions, sliced
  • 1 teaspoon sesame seeds, for garnish (optional)
  • Sriracha, for serving (optional)

Instructions

  1. Heat the Oil: Heat the sesame oil in a large skillet over medium-high heat to prepare for cooking the aromatics and chicken.
  2. Sauté Onions: Add the diced onion and cook for 2–3 minutes until softened and slightly translucent, releasing their sweetness into the oil.
  3. Cook Ground Chicken: Add the ground chicken to the skillet and cook for 5–7 minutes, breaking it apart with a spoon, until browned and cooked through. Confirm the chicken has reached an internal temperature of 165°F (74°C) for safety.
  4. Add Aromatics: Stir in minced garlic and grated ginger and cook for another 30 seconds until fragrant, infusing the dish with classic egg roll flavors.
  5. Incorporate Vegetables: Add the shredded cabbage and carrots to the skillet. Cook for 4–6 minutes, stirring occasionally, until the vegetables have softened but still retain a bit of crunch for texture.
  6. Add Sauces and Seasonings: Pour in the soy sauce and rice vinegar. If using, add honey and black pepper. Toss everything together thoroughly to distribute flavors evenly.
  7. Simmer to Combine Flavors: Cook for another 1–2 minutes, allowing the sauce to meld with the ingredients and slightly reduce.
  8. Garnish and Serve: Remove from heat. Garnish with sliced green onions and sesame seeds. Serve warm either on its own or over steamed rice, and add sriracha for a spicy kick if desired.

Notes

  • Use a bag of coleslaw mix to save preparation time by eliminating shredding.
  • Substitute ground turkey or lean ground pork for the chicken for variety or preference.
  • For a gluten-free version, use certified gluten-free tamari instead of regular soy sauce.
  • Add mushrooms, bell peppers, or water chestnuts to enhance texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat leftovers in a skillet over medium heat or in the microwave until warmed through.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course, Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Asian-Inspired, Chinese-Inspired

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