Description

These Chicken Egg Roll Bowls are a quick and healthy take on your favorite takeout egg rolls—minus the wrapper! Packed with ground chicken, cabbage, carrots, and a flavorful sauce, this one-pan dish is ready in under 30 minutes and full of satisfying crunch and flavor.

Ingredients

1 lb ground chicken
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 small onion, diced
1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp sriracha (optional for heat)
2 green onions, sliced
1 tsp toasted sesame seeds (optional, for garnish)

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Instructions

Heat sesame oil in a large skillet over medium-high heat.
Add ground chicken and cook until browned, breaking it up with a spoon as it cooks.
Stir in garlic, ginger, and diced onion. Cook for 2–3 minutes until fragrant and onion is soft.
Add the coleslaw mix and stir to combine. Cook for 4–5 minutes until the cabbage is slightly tender but still crisp.
Pour in soy sauce, rice vinegar, and sriracha (if using). Stir well and cook for another 1–2 minutes.
Remove from heat. Top with green onions and sesame seeds before serving.
Serve hot, optionally over rice or cauliflower rice for a more filling meal.

Notes

You can swap ground chicken with ground turkey or pork.
For a low-carb option, serve on its own or with cauliflower rice.
Add more sriracha or chili flakes if you like it spicy.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5g
Sodium: 780mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 24g
Cholesterol: 90mg