Description

These Chicken Egg Roll Bowls are a quick, one-pan meal that gives you all the savory, garlicky goodness of a classic egg roll—without the deep frying! Ground chicken, cabbage, carrots, and bold Asian-inspired seasonings come together in just 20 minutes. Low-carb, high-protein, and totally satisfying!

Ingredients

1 lb ground chicken
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 small onion, finely diced
1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
3 tbsp low-sodium soy sauce (or coconut aminos)
1 tbsp rice vinegar
1 tbsp hoisin sauce (optional for sweetness)
1/2 tsp red pepper flakes (optional, for heat)
2 green onions, sliced

Optional toppings: sesame seeds, sriracha, extra green onio

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Instructions

Cook the chicken: In a large skillet over medium heat, add sesame oil and ground chicken. Cook until browned and cooked through, breaking it up with a spoon.
Add aromatics: Stir in garlic, ginger, and onion. Cook for 2–3 minutes until fragrant and onions are soft.
Toss in veggies: Add the coleslaw mix and cook, stirring often, for about 5–7 minutes or until the cabbage is tender but still crisp.
Season it up: Stir in soy sauce, rice vinegar, hoisin (if using), and red pepper flakes. Cook for another 1–2 minutes until everything is well coated and heated through.

Garnish and serve: Remove from heat, top with green onions and sesame seeds. Serve as-is or over rice, cauliflower rice, or noodles!

Notes

Swap ground chicken for turkey, pork, or plant-based crumbles.

Add water chestnuts or mushrooms for extra crunch and flavor.

Great for meal prep—stays delicious for up to 4 days in the fridge.