Description
Chicken Egg Roll Bowls offer a healthy and flavorful twist on the classic egg roll by combining seasoned ground chicken with fresh coleslaw mix in a savory Asian-inspired sauce. Ready in just 25 minutes, this recipe is a perfect quick and easy weeknight dinner that delivers all the deliciousness of an egg roll without the wrapper.
Ingredients
Scale
Proteins and Oils
- 1 lb. ground chicken (or ground turkey, beef, or pork)
- 1 tablespoon olive oil
- Salt and ground pepper, to taste
Sauces and Seasonings
- 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 spice)
Vegetables and Garnish
- 4 cups coleslaw mix
- 1/4 cup green onions, sliced
- Sesame seeds, for garnish
Instructions
- Heat the oil: Warm 1 tablespoon olive oil in a large skillet over medium-high heat to prepare for cooking the ground chicken.
- Cook the meat: Add 1 lb. of ground chicken to the skillet, seasoning with salt and ground pepper. Brown the meat thoroughly while breaking it apart until fully cooked.
- Add aromatics: Stir in the minced garlic and fresh grated ginger, cooking for an additional 1-2 minutes until fragrant and aromatic.
- Incorporate sauces and spice: Mix in 1/4 cup low-sodium soy sauce, 1 teaspoon sesame oil, and 1 teaspoon roasted red chili paste. Let this simmer for a few minutes to meld all flavors together.
- Add vegetables: Toss 4 cups coleslaw mix and 1/4 cup sliced green onions into the skillet, stirring well. Cook for about 3-4 minutes until the coleslaw is just wilted but still tender.
- Garnish and serve: Remove from heat, sprinkle sesame seeds over the dish, and serve hot as a delicious, low-carb alternative to egg rolls.
Notes
- You can substitute ground chicken with ground turkey, beef, or pork depending on preference.
- Adjust the amount of roasted red chili paste according to your preferred spice level.
- For gluten-free option, use tamari or gluten-free soy sauce.
- Coleslaw mix consists of shredded cabbage and carrots, optional to add extra vegetables like bell peppers or snap peas for added crunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
