Quick Chicken Egg Roll Bowls: Protein-Packed Dinner (Print Version)
Quick chicken egg roll bowls deliver all the flavor of your favorite takeout without the fuss. A protein-packed, healthy weeknight meal ready fast.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free, Low-Calorie
# Ingredients:
→ Savory Chicken Core
01 -
1 lb lean ground chicken
02 -
1 tbsp sesame oil
03 -
2 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
→ Vibrant Veggie Medley
05 -
1/2 medium yellow onion, diced
06 -
6 cups coleslaw mix (shredded cabbage and carrots)
→ Signature Umami Drizzle
07 -
1/4 cup low-sodium soy sauce
08 -
2 tbsp rice vinegar
09 -
2 tbsp hoisin sauce
10 -
1 tsp sriracha (optional, for heat)
11 -
2 tbsp water
12 -
Salt and pepper to taste
→ Garnish & Texture Boosters
13 -
3 green onions, sliced
14 -
1 tbsp sesame seeds
# Instructions:
01 -
Mince 2 cloves garlic, grate 1 tbsp fresh ginger, and dice 1/2 medium yellow onion. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1 tsp sriracha (if using), and 2 tbsp water. This sauce is key for your Quick & Protein-Packed Egg Roll Bowls with Chicken.
02 -
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 1 lb lean ground chicken and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Season with salt and pepper to taste.
03 -
Drain any excess fat from the skillet. Add the minced 2 cloves garlic, grated 1 tbsp fresh ginger, and diced 1/2 medium yellow onion to the chicken. Sauté for 2-3 minutes until fragrant and the onion softens slightly.
04 -
Stir in 6 cups coleslaw mix (shredded cabbage and carrots) into the skillet with the chicken and aromatics. Pour the prepared sauce mixture over everything. Toss well to combine all ingredients for your Quick & Protein-Packed Egg Roll Bowls with Chicken.
05 -
Cover the skillet and let it simmer for 3-5 minutes, or until the coleslaw mix is tender-crisp. Stir occasionally to ensure even cooking. Do not overcook; the vegetables should retain a slight crunch for the best texture in these Quick & Protein-Packed Egg Roll Bowls with Chicken.
06 -
Remove the skillet from heat. Divide the Quick & Protein-Packed Egg Roll Bowls with Chicken among 4 serving bowls. Garnish each bowl generously with 3 sliced green onions and 1 tbsp sesame seeds. Serve immediately and enjoy!
# Notes:
01 -
For extra crunch, consider adding a handful of chopped peanuts or cashews as a garnish just before serving.
02 -
Leftovers of these Quick & Protein-Packed Egg Roll Bowls with Chicken store well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Feel free to customize your veggies! Shredded broccoli slaw, bell peppers, or mushrooms would also be delicious additions to this bowl.
04 -
Serve these bowls as-is for a low-carb option, or over a bed of steamed rice or cauliflower rice for a heartier meal.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 283 kcal
Total Fat: 13 g
Total Carbohydrate: 17 g
Protein: 24 g