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.
