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Chicken Egg Roll Bowls

This easy chicken egg roll bowl recipe is ready in 15 minutes, packed with flavor and texture, and a healthier alternative to traditional egg rolls!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 tablespoon sesame oil
  • 1.5 tablespoon olive oil
  • 1 pound ground chicken (ground turkey or pork may be substituted)
  • 1 small sweet Vidalia yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
  • 0.5 cup reduced-sodium soy sauce (or as desired)
  • 0.5 teaspoon black pepper freshly ground (or to taste)
  • 0.5 teaspoon salt (optional and to taste)
Garnish
  • 3 tablespoons green onions sliced into thin rounds
  • 1 tablespoon sesame seeds (optional)
  • hoisin sauce or extra soy sauce (optional for serving)

Method
 

Preparation Steps
  1. To a large skillet, add the oils and ground chicken. Cook over medium-high heat until done, about 4 to 5 minutes. Crumble the chicken and stir intermittently for even cooking.
  2. Add the diced onion and cook for about 5 minutes, or until tender. Stir intermittently.
  3. Add the minced garlic and ground ginger. Cook for about 1 minute, or until fragrant.
  4. Add the coleslaw mix (it will look like a lot, but it wilts quickly). Evenly drizzle the soy sauce, add the black pepper and salt (if using). Stir to combine and cook for about 5 minutes, or until the cabbage is wilted and tender, stirring intermittently.
  5. Evenly sprinkle with sliced green onions and optional sesame seeds. Serve immediately with optional hoisin sauce or extra soy sauce on the side.

Notes

This dish is great on its own or can be served over steamed rice, cauliflower rice, or quinoa for a heartier meal.