Chicken Egg Roll Bowl
Craving all the flavors of your favorite takeout egg roll without the deep fryer? This Chicken Egg Roll Bowl brings the crunch, the savory goodness, and all the veggie-loaded satisfaction in one fast, flavorful skillet. Lean ground chicken cooks down with a mountain of shredded cabbage, carrots, garlic, and ginger for a bowl that’s high in protein, packed with fiber, and totally weeknight-friendly. You can swap the chicken for any protein you love—turkey, pork, tofu, tempeh, even shrimp. It’s customizable, can get spicy if desired 🔥, and so easy you’ll wonder why you would ever order that egg roll again. 😉🥢
Equipment
- large skillet
Ingredients
- 1 Tablespoon olive oil
- 20 oz ground chicken
- dash of salt
- 2 teaspoons fresh ginger minced
- 2 cloves garlic minced
- 2 stalks celery thinly sliced
- 8 cups cabbage shredded thinly (freshly chopped or one bag of coleslaw mix)
- 3 Tablespoons soy sauce low sodium
- 2 Tablespoons red wine vinegar
- 2 teaspoons sesame oil
- 1 1/2 Tablespoons sesame seeds plus extra for garnish
- optional: hot sauce
Instructions
- Heat a large skillet over medium heat. Add olive oil.
- Brown the ground chicken and add a dash of salt while it cooks. Once it's about halfway cooked through, about 6-8 minutes, add the ginger, garlic, and celery, and stir often.
- Once the chicken is fully cooked, about 3-5 more minutes, add the cabbage. It will seem like too much cabbage, but it will cook down quickly!
- Add soy sauce, vinegar, and sesame oil. Stir well to combine.
- Cook for 3-5 minutes, or until the cabbage is to your desired doneness (3 minutes if you like it a little more crunchy, 5 minutes if you like it a lot softer).
- Stir in the sesame seeds, and add hot sauce to taste if desired. Divide into 4 serving bowls and sprinkle with extra sesame seeds.
Notes
Prep time will vary depending on whether you are mincing and shredding fresh ingredients.
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