Description
Chicken Egg Roll Bowls are a delicious, low-carb, and easy-to-make stir-fry dish that captures the classic flavors of an egg roll without the wrapper. Ground chicken is cooked with fragrant garlic, ginger, and a crunchy coleslaw mix, all drizzled with savory soy sauce and garnished with green onions and sesame seeds for a quick and healthy meal.
Ingredients
Scale
Proteins and Oils
- 1–2 tablespoons sesame oil, or to taste
- 1–2 tablespoons olive oil, or to taste
- 1 pound ground chicken (ground turkey or pork may be substituted)
Vegetables and Aromatics
- 1 small sweet Vidalia yellow onion, diced
- 3 to 4 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger
- 1 (16-ounce) bag coleslaw mix (shredded green cabbage and carrots)
- About 3 green onions, sliced into thin rounds (for garnishing)
Seasonings and Condiments
- ½ cup reduced-sodium soy sauce, or as desired
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon salt, optional and to taste
- 1 tablespoon sesame seeds, optional for garnishing
- Hoisin sauce or extra soy sauce, optional for serving
Instructions
- Cook the chicken: Add the sesame oil and olive oil to a large skillet and heat over medium-high heat. Add the ground chicken and cook for 4 to 5 minutes, breaking it up with a spoon and stirring occasionally until the chicken is fully cooked and browned.
- Sauté the onions: Add the diced Vidalia onion to the skillet and cook for another 5 minutes until the onions become tender and translucent, stirring intermittently to prevent burning.
- Add garlic and ginger: Stir in the minced garlic and ground ginger, cooking for about 1 minute until fragrant. Be careful not to burn the garlic.
- Cook the vegetables: Add the entire bag of coleslaw mix to the skillet. Drizzle evenly with the reduced-sodium soy sauce, and sprinkle with black pepper and salt if using. Stir well to combine all ingredients.
- Simmer until tender: Cook the mixture for about 5 minutes, stirring occasionally, until the cabbage and carrots have softened and wilted but still retain a slight crunch.
- Optional additions: If desired, add extra vegetables like broccoli florets, cauliflower florets, diced bell peppers, mushrooms, or pea pods to boost nutrition and fiber. Stir well and cook until tender.
- Serve and garnish: Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve immediately with optional hoisin sauce or extra soy sauce on the side for dipping or drizzling.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheating: Reheat gently in the microwave for about 30 seconds or until warmed through, stirring halfway for even heating.
- Vegetable options: Feel free to add your favorite vegetables like broccoli, mushrooms, or bell peppers for more nutrients and fiber.
- Protein swaps: Ground turkey, pork, or even plant-based ground substitutes can be used instead of ground chicken.
- Dietary adjustment: Use gluten-free soy sauce or tamari if you want a gluten-free version.
