This healthy chicken egg roll in a bowl takes everything I love about classic egg rolls—the savory chicken, the crunchy cabbage, the gingery-garlicky flavor—and skips the wrapper for a low-carb, one-pan meal that’s ready in no time. It’s fast, flavorful, and full of feel-good ingredients that leave me satisfied, not stuffed.
Why You’ll Love This Recipe
I love how quick and easy this dish is—just one skillet and about 20 minutes stand between me and dinner. It’s got all the takeout vibes I crave, but it’s lighter and made with ingredients I can feel good about. Plus, it’s easy to customize, great for meal prep, and even picky eaters devour it. Whether I’m low-carb, gluten-free, or just trying to eat more veggies, this one hits the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground chicken
- Olive oil or sesame oil
- Garlic
- Ginger
- Onion
- Coleslaw mix (shredded cabbage and carrots)
- Soy sauce or coconut aminos
- Rice vinegar
- Sriracha or chili garlic sauce (optional for heat)
- Green onions
- Sesame seeds (optional, for garnish)
directions
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I heat oil in a large skillet over medium-high heat and sauté the onion until softened.
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I add the ground chicken and cook until browned, breaking it up with a spatula as it cooks.
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I stir in the garlic and ginger and cook until fragrant, about 1 minute.
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I add the coleslaw mix and cook for about 5 minutes, stirring often, until the cabbage is tender but still has some crunch.
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I pour in the soy sauce, rice vinegar, and a squirt of sriracha for heat. I mix well and let it all simmer for another 2–3 minutes.
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I finish it with sliced green onions and a sprinkle of sesame seeds. Sometimes I add an extra drizzle of sesame oil for flavor right at the end.
Servings and timing
This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
I sometimes swap ground chicken for ground turkey or even tofu for a vegetarian version. If I want more veggies, I toss in mushrooms, snap peas, or bell peppers. For a keto-friendly option, I skip the carrots or use a cabbage-only mix. When I need a little extra crunch, I top it with crushed wonton strips or chopped cashews.
storage/reheating
Leftovers keep great in the fridge for up to 4 days. I reheat portions in the microwave or a skillet until warmed through. The flavors actually deepen over time, so I love using this for meal prep. I don’t usually freeze it because the cabbage can get mushy, but if I do, I keep it in a tightly sealed container and thaw it overnight before reheating.
FAQs
Can I use fresh cabbage instead of coleslaw mix?
Yes, I slice green cabbage (and carrots if I have them) super thin and use that instead. It’s just as good and sometimes even fresher.
Is this recipe low-carb?
It is! There’s no rice or noodles—just veggies and protein. I often enjoy it as-is or serve it over cauliflower rice for a more filling meal.
What’s the best protein to use?
I usually go with ground chicken, but turkey, pork, or beef all work great. I’ve even made it with crumbled tempeh for a plant-based option.
Can I make it spicier?
Absolutely. I add more sriracha or a spoonful of chili garlic paste. Sometimes I slice in a fresh chili for even more heat.
How can I meal prep this?
I make a double batch and portion it into containers. It holds up really well in the fridge, and I just microwave when I need a quick lunch or dinner.
Conclusion
This healthy chicken egg roll in a bowl is a total weeknight winner. It’s fast, nourishing, and packs all the bold flavors I love without the fried wrapper. Whether I’m eating clean or just want something easy and delicious, this one-pan wonder never lets me down. It’s a keeper in my kitchen rotation.
Print
Healthy Chicken Egg Roll in a Bowl Recipe – Quick & Easy Dinner
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This healthy chicken egg roll in a bowl is a quick, easy, and low-carb dinner packed with flavor. Made with ground chicken, cabbage, and a savory ginger-garlic sauce, it delivers all the taste of a classic egg roll—minus the wrapper. A one-pan, 20-minute meal perfect for busy weeknights and meal prep.
Ingredients
- 1 lb ground chicken
- 1 tbsp olive oil or sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, diced
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili garlic sauce (optional)
- 2 green onions, sliced
- Sesame seeds (optional, for garnish)
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and sauté until softened, about 2–3 minutes.
- Add ground chicken and cook, breaking it up with a spatula, until fully browned.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add coleslaw mix and stir-fry for 5 minutes, until cabbage is tender but still crisp.
- Pour in soy sauce, rice vinegar, and sriracha (if using). Stir to combine and let simmer for 2–3 minutes.
- Remove from heat and top with green onions and sesame seeds. Serve hot, with an optional drizzle of sesame oil.
Notes
- Swap ground chicken for ground turkey or tofu.
- Use fresh shredded cabbage and carrots instead of pre-made mix.
- Add more veggies like mushrooms, bell peppers, or snap peas.
- For keto, use cabbage-only mix and skip carrots.
- Garnish with crushed wonton strips or chopped cashews for added crunch.
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