Chicken Egg Roll in a Bowl
Bright, savory, and deeply satisfying, this Chicken Egg Roll in a Bowl captures all the crunchy, garlicky, sesame-soy flavors of an egg roll without the wrapper — all ready in under 30 minutes.
Ingredients
For the Base
- 1 tablespoon sesame oil (or to taste)
- 1 tablespoon olive oil (or to taste)
- 1 pound ground chicken (or ground turkey or pork) Substitutions are allowed
- 1 small sweet Vidalia yellow onion, roughly chopped
- 3-4 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger
- 1 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
For the Sauce & Seasoning
- 1/2 cup reduced-sodium soy sauce (or as desired)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon salt (optional and to taste)
For Serving / Garnish
- 3 green onions sliced into thin rounds (for garnishing)
- 1 tablespoon sesame seeds (optional for garnishing)
- to taste hoisin sauce or extra soy sauce (optional for serving)
Instructions
Cooking the Chicken
- Add 1–2 tablespoons sesame oil and 1–2 tablespoons olive oil to a large skillet and warm over medium-high heat.
- Add 1 pound ground chicken; cook about 4–5 minutes, crumbling with a spoon and stirring intermittently until fully cooked.
Add the Onions
- Add the chopped small sweet Vidalia yellow onion to the skillet and cook about 5 minutes, stirring intermittently, until tender and translucent.
Add Aromatics
- Stir in 3–4 cloves finely minced garlic and 1 teaspoon ground ginger. Cook for about 1 minute, or until fragrant.
Add the Coleslaw Mix and Soy Sauce
- Add the entire 16-ounce bag of coleslaw mix to the skillet and drizzle 1/2 cup reduced-sodium soy sauce over the mixture. Sprinkle 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon salt if using. Stir to combine.
- Cook for about 5 minutes, stirring intermittently, until the cabbage is wilted and tender.
Finish and Garnish
- Taste and adjust seasoning with more soy sauce or pepper as needed. Remove from heat.
- Evenly sprinkle sliced green onions and optional sesame seeds on top. Serve immediately with optional hoisin or extra soy sauce for dipping.
Notes
Storage: Store leftovers in an airtight container for up to 3-4 days. Reheat skillets with a splash of water for texture.