Easy and flavorful Chicken Egg Roll in a Bowl that comes together in under 20 minutes packed with so much flavor! Perfect healthy weeknight dinner served over rice and garnished with green onions and sesame seeds.
If you love quick and easy recipes packed with flavor then you are going to LOVE this chicken egg roll in a bowl! All your favorite Asian flavors in one healthy, low carb dish that tastes way better than take out! Fresh ingredients cooked all in one pan in less than 20 minutes. My favorite kind of meal if you ask me 😉
Why You’ll Love this Recipe
- Easy to make all in one pan in just 15 minutes!
- Packed with delicious Asian flavors and makes a perfect healthy dinner for busy weeknights.
- Makes a great low carb meal all on its own or serve over rice.
- Leftovers last 4 to 5 days in the fridge so this dish is great for meal prep!
Ingredients You’ll Need
- ground chicken – you could also use ground pork, ground turkey, ground beef or even sausage.
- olive oil – this helps prevent the ground chicken from sticking to the pan as it cooks.
- garlic + ginger – fresh garlic and fresh ginger are definitely best in this dish
- soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
- sesame oil – adds a delicious nutty flavor to the dish
- roasted red chili paste – chili paste adds a little heat along with a boost of flavor, you could also add some red chili flakes or sriracha if you want even more spice.
- coleslaw mix – I used a bag of rainbow coleslaw mix found at the store, but you could use broccoli slaw or simply use 4 cups of shredded cabbage and carrots.
- green onions – adds flavor and a pop of color.
- sesame seeds – optional garnish used to make the dish look complete!
How to Make Chicken Egg Roll in a Bowl
- Cook the ground chicken. Heat one tablespoon of oil in a large skillet (my favorite pan!) over medium-high heat. Add the ground chicken to the pan, season with a little salt and pepper (you don’t need much since there is a lot of sodium in the soy sauce), and cook for about 6 minutes until chicken is browned and cooked through, stirring to crumble.
- Make the sauce. While the chicken is cooking, whisk together the soy sauce, sesame oil, garlic, ginger and roasted red chili paste in a small bowl.
- Mix together. Once the ground chicken is cooked through, add the coleslaw mix to the skillet and stir everything together until the coleslaw mix has softened. Drizzle with the sauce mixture and stir well until everything is completely coated. Cook for a few more minutes until sauce has thickened and season as needed.
- Serve and enjoy! Serve this egg roll bowl over white or brown rice, or enjoy as is, and garnish with sliced green onions and sesame seeds. Enjoy!
Tips, Tricks and Substitutions
- Change up the protein – I used ground chicken for this dish, but you could easily use ground turkey, ground pork or even sausage for a different flavor.
- Add more veggies – I kept this dish simple using a bag of coleslaw mix with green onions, but you could also add in more veggies like chopped zucchini, broccoli, mushrooms, peas, sliced bell pepper, additional carrots, etc!
- Serving ideas – we enjoyed this over brown rice, but you could use white rice, cauliflower rice as a low carb option, quinoa, or simply enjoy this egg roll in a bowl all on its own.
- Vegetarian/vegan options – feel free to forego the meat in this recipe and use tofu crumbles, tempeh or even scrambled eggs.
- Need a little sweetness? No problem! Simply add a tablespoon of honey or maple syrup to the sauce for a little added sweetness.
- Want more heat? Simply add an extra teaspoon of the roasted red chili paste, sprinkle in some red chili flakes, or top your dish with some sriracha!
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Prepping and Storage
Leftovers can be stored in a sealed, airtight container and will last for 4 to 5 days in the fridge making it great for meal prep. When you’re ready to enjoy, you can easily reheat this in a skillet on the stove or right in the microwave.
More Asian-Inspired Recipes
- 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
Hope you all enjoy this Chicken Egg Roll in a Bowl and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Chicken Egg Roll in a Bowl
Easy and flavorful Chicken Egg Roll in a Bowl that comes together in under 20 minutes packed with so much flavor! Perfect healthy weeknight dinner served over rice and garnished with green onions and sesame seeds.
Ingredients
- 1 lb. ground chicken, or ground turkey, beef or pork
- 1 tablespoon olive oil
- Salt and ground pepper, to taste (just a little to season the chicken)
- 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, or more if you like the spice
- 4 cups coleslaw mix
- 1/4 cup green onions, sliced
- Sesame seeds, for garnish
Instructions
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground chicken to the pan, season with a little salt and pepper (you don't need much since there is a lot of sodium in the soy sauce), and cook for about 6 minutes until the chicken is browned and cooked through, stirring to crumble.
- While the chicken is cooking, whisk together soy sauce, sesame oil, garlic, ginger and roasted red chili paste in a small bowl; set aside.
- Once the ground chicken is cooked through, add the coleslaw mix to the skillet and stir everything together until the coleslaw mix has softened. Pour the sauce in the skillet, stirring well until everything is completely coated. Cook for a few more minutes until the sauce has thickened, about 2 minutes.
- Serve over white or brown rice, or you can enjoy the meal as it is, and garnish with sliced green onions and sesame seeds. Enjoy!
Video
Nutrition
Serving: 1/4 of recipe | Calories: 254kcal | Carbohydrates: 6.1g | Protein: 23.2g | Fat: 14.7g | Saturated Fat: 3.7g | Sodium: 708.2mg | Fiber: 1.8g | Sugar: 2.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Super easy and quick recipe. It tasted great as well. I think the recipe card says it takes 20 minutes total to cook including prep, and that is truly all the time you need.
I made a couple of changes to the sauce based on convenience and personal preference. I used chili garlic sauce instead of sambal, because I had it on hand, and increased the quantity to 1 tbsp. I also added ~1 tbsp of honey and 1/2 tbsp seasoned rice vinegar (non-seasoned rice vinegar or apple cider vinegar would work as well). I found the sauce as written to taste perfectly okay, but it was a little too one note for my personal preference. Adding honey and rice vinegar didn’t fundamentally change the flavour of the sauce, it just added a bit more dimension.
I will 100% be making this again.
So delish as written! Didn’t realize my husband threw out the chili paste, so I just used 1tbsp of tomato paste and added some crushed red pepper. I will continue to use this recipe in the future when I make it. Served with some spring rolls and my husband had rice too. Very easy and quick. Thanks!
Super easy to prepare & delicious to boot!
This is a delicious and easy dinner. I shared the recipe with friends and they also loved it. This will be in my rotation for meal prep. I think I will try using ground chicken sausage and broccoli slaw next time to change it up. Thanks so much for the great recipes!
So quick and easy and absolutely delicious, thank you 🙂
Made this today. It’s light and delicious. I used shrimp because we just had chicken lol. I was pleasantly surprised. Will make again . Thanks for recipe.
This is an update to my previous review…. I absolutely love this recipe as written, my only sub is broccoli slaw and that’s a personal preference. However, I don’t always love it leftover for several days, but someone commented that it might be good as an egg roll filling. Tried it and it worked beautifully!!! I’m going to make another batch of just egg rolls for meal prep this weekend!! Just make the filling as written and roll into egg roll or spring roll wrappers and flash freeze on a sheet pan. Throw them in a baggie and you’ve got several healthy, high protein lunches or dinners ready to go in the air fryer! Thanks again for this tasty recipe Kelly!
Love that you made egg rolls with this! I can’t wait to try this myself – yum! 🙂
So easy and so good! I used thinly sliced chicken breast pieces and added some fresh pineapple on top and it’s delightful.
I just saw an old comment about freezing. Im so excited to try it. Im sure it will be a winner!
This recipe looks so good. My question is if it can be frozen and reheated. I was even thinking to actually wrap some into egg rolls, bake and freeze. Please let me know your thoughts. thank you!