Name: Chicken Egg Roll in a Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1-2 tablespoons sesame oil; 1-2 tablespoons olive oil; 1 pound ground chicken; 1 small sweet Vidalia yellow onion, chopped; 3-4 cloves garlic, minced; 1 teaspoon ground ginger; 1 (16-ounce) bag coleslaw mix; 1/2 cup reduced-sodium soy sauce; 1/2 teaspoon black pepper; 1/2 teaspoon salt (optional); 3 green onions, sliced; 1 tablespoon sesame seeds (optional); Hoisin sauce or extra soy sauce (optional)

Jump to Recipe

Chicken Egg Roll in a Bowl delivers all the savory flavor and satisfying texture of your favorite takeout appetizer without the deep frying. This fast skillet recipe transforms classic egg roll ingredients into a bold, protein-packed healthy dinner that fits perfectly into busy weeknights. Because it comes together in just one pan, this 15 minute meal keeps cleanup simple while still tasting like you ordered from your favorite restaurant. If you want to skip takeout and make something fresh at home, this easy low carb favorite belongs on your weekly rotation.

Story

The first time I made Chicken Egg Roll in a Bowl, I needed something quick but filling after a long day. I loved traditional egg rolls, but I did not want the hassle of wrapping and frying. So instead, I grabbed ground chicken, cabbage, garlic, and soy sauce, then tossed everything into a hot skillet. The result surprised me. Chicken Egg Roll in a Bowl tasted just as satisfying as the real thing, yet it felt lighter and fresher.

Since then, this Chicken Egg Roll in a Bowl has become my go-to weeknight solution. It captures everything you expect from a deconstructed egg roll—savory meat, tender cabbage, aromatic ginger, and a punch of sesame flavor—without extra work. Even better, it fits perfectly into a balanced low carb lifestyle. When I need a reliable healthy dinner that tastes bold and comforting, I turn to this Chicken Egg Roll in a Bowl every time.

Ingredients

1–2 tablespoons sesame oil
1–2 tablespoons olive oil
1 pound ground chicken
1 small sweet Vidalia yellow onion, finely chopped
3–4 cloves garlic, minced
1 teaspoon ground ginger
1 (16-ounce) bag coleslaw mix (shredded green cabbage and carrots)
½ cup reduced-sodium soy sauce
½ teaspoon freshly ground black pepper
½ teaspoon salt (optional)
3 green onions, thinly sliced
1 tablespoon sesame seeds (optional)
Hoisin sauce or extra soy sauce (optional, for serving)

Step-by-Step Instructions

Preparing the Ingredients

First, chop the onion into small, even pieces so it cooks quickly. Then mince the garlic finely to release maximum flavor. Slice the green onions into thin rounds and set them aside for garnish. Measure the soy sauce and spices ahead of time. Because this is a fast stir-fry, preparing everything in advance keeps the cooking process smooth and efficient.

Cooking Instructions

Place a large skillet over medium-high heat. Add the sesame oil and olive oil. Once hot, add the ground chicken. Break it apart with a spatula and cook for 4 to 5 minutes, stirring occasionally, until fully cooked. Next, add the chopped onion and cook for about 5 minutes, stirring intermittently, until tender.

Then stir in the garlic and ground ginger. Cook for about 1 minute until fragrant. Add the coleslaw mix directly to the skillet. Although it looks like a lot, it wilts quickly. Drizzle the soy sauce evenly over the mixture. Sprinkle in the black pepper and optional salt. Stir everything thoroughly. Continue cooking for about 5 minutes, stirring occasionally, until the cabbage softens and becomes tender. Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately with optional hoisin sauce or additional soy sauce.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcrowd the pan. If your skillet feels too full, use a larger one to prevent steaming instead of sautéing. Avoid overcooking the cabbage, since it should remain slightly crisp for texture. Also, taste before adding extra salt because soy sauce already adds significant sodium. Finally, cook the chicken thoroughly before adding vegetables to maintain proper texture and flavor balance.

Pro Tips for Better Flavor

Use fresh garlic and freshly ground pepper for deeper flavor. If you want extra crunch, add diced bell peppers or snap peas. A splash of rice vinegar brightens the dish instantly. For extra heat, stir in red pepper flakes or a drizzle of sriracha. Serving Chicken Egg Roll in a Bowl over cauliflower rice keeps it fully low carb, while steamed jasmine rice turns it into a heartier meal.

Serving and Storage

How to Serve

Serve Chicken Egg Roll in a Bowl hot straight from the skillet. Pair it with steamed rice or cauliflower rice depending on your preference. A simple green salad with sesame dressing complements the flavors beautifully. You can also spoon it into lettuce cups for a crisp handheld option. Because this recipe works as both a main dish and meal prep option, it fits easily into busy schedules.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. When reheating, warm gently in the microwave for about 30 seconds at a time until heated through. Stir between intervals to maintain even warmth. Avoid overheating, which can make the cabbage too soft.

Conclusion

Chicken Egg Roll in a Bowl brings together bold Asian-inspired flavors in a fast, approachable format. Because it cooks in one skillet and takes just 15 minutes, it proves that homemade meals can rival takeout without extra effort. Whether you follow a low carb plan or simply want a flavorful healthy dinner, this recipe delivers satisfying texture and savory depth every single time.

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Frequently Asked Questions

Can I substitute ground turkey or pork?

Yes. Ground turkey or pork works perfectly in this recipe. Each option adds a slightly different flavor profile, but the cooking process remains exactly the same.

Is this recipe good for meal prep?

Absolutely. Chicken Egg Roll in a Bowl reheats well and stores easily for several days, making it ideal for weekly meal planning.

Can I add more vegetables?

Yes. Broccoli florets, mushrooms, diced bell peppers, snap peas, or shredded Brussels sprouts blend seamlessly into the dish and add extra fiber and texture.