This Chicken Egg Roll in a Bowl is a quick, healthy, 20 minute dinner packed with savory egg roll flavor minus the wrapper! A delicious one-pan recipe you’ll want in your weekly rotation.

Chicken Egg Roll in a Bowl is one of those quick, flavorful dinners that checks every box. It’s easy, healthy, quick to make and satisfying. It takes all the classic flavors of an egg roll and turns it into a fast weeknight meal that cooks in just one pan.

 

Craving takeout, but want something a little lighter? This Chicken Egg Roll in a bowl is exactly what you are looking for! It has a savory sesame ginger flavor that you find in classic egg rolls. But there is no wrapper or deep fryer involved.

Perfect for busy weeknights. You can keep it low-carb and serve it as-is, add rice or noodles to make it more filling, or throw in extra veggies to clean out the fridge. It’s one of those dishes that tastes like takeout but comes together with simple ingredients you likely already have on hand.

Ingredients You’ll Need

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• Oil – you can use olive oil, avocado oil or whatever you have.
• Ground Chicken
• Cabbage – you can slice your own or use a bag of coleslaw mix in place of the cabbage and carrots.
• Matchstick Carrots
• Garlic
• Sesame Oil
• Soy Sauce
• Tamari
• Ground Ginger
• Onion Powder

How To Make Chicken Egg Roll Bowls

1. Brown Chicken. Add the oil to a large skillet over medium high heat. Add the ground chicken, breaking apart, and cook for about 10 minutes until it is no longer pink.
2. Make Sauce. In a small bowl or liquid measuring cup mix together soy sauce, tamari, ground ginger, and onion powder.
3. Season. After the chicken is cooked add the sesame oil and garlic, cook for 1-2 minutes until you can start to smell the garlic.
4. Add Veggies. Add the cabbage, carrots and the sauce mixture to the chicken. Stir to combine.
5. Cook. Let the vegetables cook for about 10 minutes until they have softened and are your desired doneness. The thinner the cabbage is sliced the faster it will cook.

Recipe Tips & Suggestions

• Coleslaw Mix. If you want a shortcut you can use a bag of coleslaw mix in place of the carrots and cabbage. It will cook a little faster and just less chopping.
• Soy Sauce. You can use all soy sauce if you don’t have tamari, they have a similar flavor. Also, you can use coconut aminos or liquid aminos in place of both as well. The flavor will change slightly, but still works great.
• Protein. Obviously this calls for ground chicken, but you can use ground pork or turkey as well. Ground beef and even firm tofu would be good options. It is super versatile to use what you have.
• Serving. You can keep this low carb and serve as is or over cauliflower rice. We prefer over white rice, but you whatever you like works great.
• Toppings. It is great to add a little different texture and freshness with toppings. Here are a couple of my favorites. Sesame Seeds, Green Onions, Chow Mein Noodles, Peanuts, or Cashews. A drizzle of Sriracha for some spice is also delicious.

Storage

Store the leftover egg roll mixture in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 2-3 months. To freeze, cool completely, and place in a freezer-safe, air-tight container. Thaw in the refrigerator overnight. Reheat in the microwave or on the stove with low heat.

More Easy Dinner Recipes

• Cashew Chicken
• Bacon Cheeseburger Pasta
• Orange Chicken
• Best Chicken Stir Fry
• Korean Beef Bowls