Chicken Egg Roll in a Bowl
User Reviews
4.5
Chicken Egg Roll in a Bowl
Description
Begin by cooking ground chicken in a combination of sesame and olive oil over medium-high heat, breaking it apart for even browning. Sweet onions sauté until tender before adding fresh garlic and ground ginger for fragrant seasoning. A generous portion of coleslaw mix is added, which quickly softens as it's cooked with reduced-sodium soy sauce and freshly ground black pepper.
The dish finishes with a garnish of sliced green onions and optional sesame seeds, adding color and mild crunch. The overall texture is a balance between savory meat and tender, slightly crunchy cabbage. This recipe cuts down on time and effort compared to traditional egg rolls by skipping wrappers.
This dish is best served hot and fresh and can be kept airtight in the refrigerator for up to five days for convenient leftovers. Optional hoisin or extra soy sauce can be served on the side for added flavor customization.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound ground chicken ground turkey or pork may be substituted
- 1 onion small sweet Vidalia, yellow
- 3 to 4 cloves garlic finely minced or pressed
- 1 teaspoon ground ginger
- coleslaw mix shredded green cabbage and carrots, one 16-ounce bag
- ½ cup soy sauce reduced-sodium
- ½ teaspoon black pepper or to taste, freshly ground
- green onion for garnishing, about 3, sliced into thin rounds
- 1 tablespoon sesame seeds optional for garnishing
- hoisin sauce optional for serving, or extra soy sauce
Instructions
- To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
- Add the onions and cook for about 5 minutes or until tender; stir intermittently.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
- Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
- Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.
Notes
- Serve the chicken egg roll bowl warm and fresh to enjoy optimal texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 333kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 1218mg | 51% |
| Potassium | 777mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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