Easy, flavorful Chicken Egg Roll in a Bowl ready in under 20 minutes. This healthy, low‑carb dish captures classic egg roll flavors in a single skillet—perfect for busy weeknight dinners. Serve over rice and garnish with green onions and sesame seeds.
If you appreciate quick meals full of flavor, this Chicken Egg Roll in a Bowl will become a staple. It combines savory soy, toasty sesame oil, fresh garlic and ginger, and a touch of chili for warmth. Everything cooks in one pan in about 20 minutes, making it an ideal option for family dinners, meal prepping, or anyone who wants takeout-style flavors without the wait.
Why You’ll Love This Recipe
- Simple one‑pan recipe that comes together in about 15–20 minutes.
- Bold Asian-inspired flavors that are satisfying and family-friendly.
- Works as a low‑carb main on its own or served over rice for a heartier meal.
- Keeps well in the refrigerator for 4–5 days, so it’s great for meal prep and leftovers.
Ingredients You’ll Need
- 1 lb ground chicken — or substitute ground turkey, pork, beef, or sausage.
- 1 tablespoon olive oil — prevents sticking and helps brown the meat.
- Salt and pepper — just a light seasoning since the sauce adds salt.
- 1/4 cup low‑sodium soy sauce — use tamari or coconut aminos for gluten‑free options.
- 1 teaspoon sesame oil — adds a nutty, aromatic finish.
- 2 cloves garlic, minced — fresh is best.
- 1 tablespoon fresh grated ginger — brightens the dish.
- 1 teaspoon roasted red chili paste — add more or swap for red chili flakes or sriracha if you like heat.
- 4 cups coleslaw mix — a convenient mix of shredded cabbage and carrots; broccoli slaw or 4 cups shredded cabbage + carrots also work.
- 1/4 cup sliced green onions — for garnish and fresh flavor.
- Sesame seeds — optional garnish to finish the bowl.
How to Make Chicken Egg Roll in a Bowl
- Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Add the ground chicken, season lightly with salt and pepper, and cook about 6 minutes, stirring and breaking it up until no longer pink and nicely browned.
- Whisk the sauce. While the chicken cooks, mix together the soy sauce, sesame oil, minced garlic, grated ginger, and roasted red chili paste in a small bowl.
- Combine and finish. Add the coleslaw mix to the skillet and stir until the cabbage begins to soften. Pour the sauce over the mixture and stir to coat everything evenly. Cook another 2–3 minutes until the sauce reduces slightly and the vegetables are tender but still have a bit of crunch.
- Serve. Spoon the egg roll mixture over white or brown rice, cauliflower rice, or enjoy it on its own. Top with sliced green onions and sesame seeds, then serve immediately.
Tips, Tricks and Substitutions
- Swap the protein: Ground turkey, pork, or beef all work well. For bold flavor, use flavored sausage or seasoned ground pork.
- Add more vegetables: Mix in zucchini, broccoli florets, mushrooms, peas, sliced bell pepper, or extra shredded carrots for more color and nutrition.
- Different serving ideas: Serve over brown rice, white rice, quinoa, or cauliflower rice for a lower‑carb option. It also pairs well with steamed greens.
- Vegetarian or vegan: Replace the meat with crumbled firm tofu, tempeh, or a plant-based ground meat alternative.
- Make it sweeter: Stir in a tablespoon of honey or maple syrup to the sauce for a subtle sweetness that balances the savory elements.
- Want it spicier? Increase the chili paste, add red pepper flakes, or top with sriracha to taste.
Prepping and Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. This recipe is convenient for weekly meal prep and reheats well without losing texture or flavor.
Recipe Card
Chicken Egg Roll in a Bowl
Prep time: 5 minutes | Cook time: 15 minutes | Total: 20 minutes | Serves: 4
Ingredients
- 1 lb ground chicken
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup low‑sodium soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon roasted red chili paste
- 4 cups coleslaw mix
- 1/4 cup sliced green onions
- Sesame seeds, for garnish
Instructions
- Heat oil in a large skillet over medium‑high heat. Add ground chicken, season lightly with salt and pepper, and cook about 6 minutes until browned.
- Whisk together soy sauce, sesame oil, garlic, ginger, and chili paste in a small bowl.
- Add coleslaw mix to the skillet and stir until softened. Pour in the sauce and stir to coat. Cook 2–3 more minutes until the sauce thickens slightly.
- Serve over rice or cauliflower rice, and garnish with green onions and sesame seeds.
Nutrition (approx. per serving)
Serving: 1/4 of recipe | Calories: 254 kcal | Carbohydrates: 6.1 g | Protein: 23.2 g | Fat: 14.7 g | Saturated Fat: 3.7 g | Sodium: 708.2 mg | Fiber: 1.8 g | Sugar: 2.6 g
Nutrition information is an approximation and should be used as a guideline only.
More Asian-Inspired Ideas
- Asian Turkey Lettuce Wraps
- Asian Ground Turkey and Green Bean Stir Fry
- Saucy Peanut Noodles with Chicken
- Asian Glazed Turkey Meatballs
- Ginger Soy Glazed Salmon with Veggies
Enjoy this Chicken Egg Roll in a Bowl—if you make it at home, share your photos on Instagram and tag your favorite food accounts. I love seeing your recreations and hearing how you personalize the recipe.