Description
Chicken Egg Roll Bowls offer a healthy and flavorful twist on traditional egg rolls by combining ground chicken, vegetables, and Asian-inspired seasonings in a quick skillet dish. This recipe is easy to make, packed with protein, and perfect for a weeknight meal.
Ingredients
Scale
Meat and Oils
- 1 lb. ground chicken (or ground turkey, beef, or pork)
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
Seasonings and Sauces
- Salt and ground pepper, to taste
- 1/4 cup low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon roasted red chili paste (or more if you like spice)
Vegetables and Garnish
- 4 cups coleslaw mix
- 1/4 cup green onions, sliced
- Sesame seeds, for garnish
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat to prepare for browning the meat.
- Cook the meat: Add ground chicken to the skillet, season with salt and pepper, and cook until browned and fully cooked, breaking it up as it cooks.
- Add aromatics: Stir in minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
- Incorporate sauces: Mix in low-sodium soy sauce, sesame oil, and roasted red chili paste, then let simmer for a few minutes to meld flavors.
- Add vegetables: Toss in the coleslaw mix and sliced green onions, cooking for 3-4 minutes until the vegetables are just wilted and tender.
- Garnish and serve: Remove from heat, sprinkle with sesame seeds, and serve immediately.
Notes
- You can substitute the ground chicken with ground turkey, beef, or pork according to preference.
- Adjust the amount of chili paste depending on your spice tolerance.
- For a lower sodium version, use reduced sodium soy sauce.
- This dish pairs well with steamed rice or cauliflower rice for a low-carb option.
- To make it vegetarian, substitute ground meat with crumbled tofu or tempeh.
