Description
Chicken Egg Roll Bowls are a quick, flavorful stir-fry dish inspired by the classic egg roll flavors without the wrapper. Ground chicken is cooked with garlic, ginger, and a savory soy sauce blend, then tossed with crisp coleslaw mix and green onions for a light yet satisfying meal ready in just 25 minutes.
Ingredients
Scale
Protein and Sauce
- 1 lb. ground chicken (or ground turkey, beef, or pork)
- 1 tablespoon olive oil
- Salt and ground pepper, to taste
- 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: Heat olive oil in a large skillet over medium-high heat to prepare for browning the meat.
- Cook the ground chicken: Add the ground chicken to the skillet and season with salt and pepper. Cook thoroughly until browned, breaking up the meat into crumbles as it cooks to ensure even cooking.
- Add aromatics: Stir in the minced garlic and grated ginger; cook for 1-2 minutes more until fragrant, which enhances the depth of flavor.
- Incorporate sauces and spice: Pour in the low-sodium soy sauce, sesame oil, and roasted red chili paste. Let this mixture simmer gently for a few minutes, allowing the flavors to meld together nicely.
- Add vegetables: Toss in the coleslaw mix and sliced green onions, stirring well so everything combines. Cook for 3-4 minutes until the coleslaw is just wilted and tender but still retains some crunch.
- Finish and serve: Remove the skillet from heat. Sprinkle sesame seeds over the dish for garnish and serve immediately while warm.
Notes
- You can substitute ground chicken with ground turkey, beef, or pork based on preference.
- Adjust the amount of roasted red chili paste to control the spiciness to your liking.
- Adding a splash of rice vinegar or a squeeze of lime juice can add a bright tangy note if desired.
- This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Using low-sodium soy sauce helps control salt content, especially for those monitoring sodium intake.
