Description
This Egg Roll in a Bowl with Chicken is a quick and healthy twist on traditional egg rolls. Packed with lean chicken, fresh vegetables, and a savory soy-based sauce, this easy stir-fry captures all the delicious flavors of an egg roll without the deep-frying. Ready in 20 minutes, it’s a perfect low-carb, gluten-free, and satisfying meal for any day of the week!
Ingredients
Scale
For the Bowl:
- 1 lb ground chicken (or chicken breast, finely chopped)
- 1 tablespoon sesame oil (or vegetable oil)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 1/2 cups shredded cabbage (green or a mix of green and purple)
- 1 cup shredded carrots
- 1/2 cup sliced green onions (for garnish)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil (optional, for extra flavor)
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes (for heat)
Instructions
- Cook the Chicken:
Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook until browned and fully cooked through, breaking it up into crumbles as it cooks (about 5-7 minutes). Drain any excess fat if necessary. - Sauté the Aromatics:
Add the diced onion, garlic, and grated ginger to the skillet. Sauté for 2-3 minutes, until the onion is softened and the garlic is fragrant. - Add the Vegetables:
Stir in the shredded cabbage and carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened but still slightly crunchy. - Season the Dish:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil (if using), and honey or maple syrup (if desired). Pour this sauce over the chicken and vegetable mixture. Stir well to combine and coat the ingredients with the sauce. Season with salt, pepper, and red pepper flakes (if using) to taste. - Serve:
Once everything is cooked and evenly coated in the sauce, remove from heat. Garnish with sliced green onions. Serve immediately as a bowl or with cauliflower rice or regular rice, if desired.
Notes
- For extra flavor, you can add a drizzle of sriracha or chili garlic sauce to spice things up.
- If you prefer a vegetarian option, substitute the chicken with tofu or a plant-based meat alternative.
- This recipe can be made in advance and stored in the refrigerator for up to 3 days for easy meal prep.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg