Description

This Chicken Egg Roll in a Bowl is a quick, low-carb dinner packed with the flavors of your favorite takeout egg roll, minus the wrapper and deep frying. With ground chicken, coleslaw mix, garlic, ginger, and soy sauce, it’s a healthy stir-fry perfect for busy weeknights.

Ingredients

Scale

2 tablespoons sesame oil
2 tablespoons olive oil
1 pound ground chicken (or substitute with turkey or pork)
1 small sweet Vidalia onion, finely chopped
3–4 cloves garlic, minced
1 teaspoon ground ginger
1 bag (16 oz) coleslaw mix (shredded green cabbage and carrots)
1/2 cup reduced-sodium soy sauce
1/2 teaspoon black pepper
3 green onions, thinly sliced
1 tablespoon sesame seeds (optional)
Hoisin sauce or extra soy sauce (optional, for serving)

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Instructions

In a large skillet, heat sesame oil and olive oil over medium-high heat.
Add ground chicken and cook for 4–5 minutes, stirring to crumble and brown.
Add chopped onion; sauté for 5 minutes until soft.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add coleslaw mix, soy sauce, and black pepper. Stir well.
Cook for 5 more minutes, until cabbage softens.
Top with green onions and sesame seeds if desired.
Serve hot with hoisin sauce or extra soy sauce.

Notes

Use pre-shredded coleslaw mix to save prep time.

Add sriracha or red pepper flakes for heat.

Substitute tofu or tempeh for a vegetarian version.

Leftovers taste even better the next day and store well in the fridge for up to 4 days.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-American