Description

These Chicken Egg Roll Bowls are a fast, healthy dinner idea that comes together in under 30 minutes. It’s everything you love about egg rolls—savory ground chicken, crunchy cabbage, and tangy sauce—served in a bowl instead of a deep-fried wrapper. Low carb, high protein, and full of flavor!

Ingredients

1 tablespoon sesame oil
1 pound ground chicken
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small onion, diced
1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sriracha (optional, to taste)
2 green onions, sliced
Salt and pepper, to taste

Sesame seeds, for garnish (optional)

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Instructions

Heat sesame oil in a large skillet over medium heat.
Add diced onion and cook for 2–3 minutes until softened.
Stir in garlic and ginger, cooking for about 30 seconds until fragrant.
Add ground chicken and cook until browned, breaking it apart with a spatula.
Stir in the coleslaw mix and cook for 5–7 minutes, until cabbage is wilted.
Add soy sauce, rice vinegar, and sriracha. Stir well to coat everything evenly.
Cook for another 2–3 minutes, then remove from heat.
Taste and season with salt and pepper as needed.
Top with sliced green onions and sesame seeds before serving.

Notes

You can swap the ground chicken for ground turkey or pork.
Add more sriracha or red pepper flakes if you like it spicy.
Serve over rice or cauliflower rice for a heartier meal.

Nutrition

Serving Size: 1 bowl
Calories: 270
Sugar: 5g
Sodium: 680mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 25g
Cholesterol: 85mg