Sometimes, all we want after a long day is something warm, satisfying, and—let’s be honest—ready in less than 30 minutes. Enter the Chicken Egg Roll in a Bowl. It’s everything you love about your favorite takeout appetizer, minus the deep frying and carb overload. Yes, it’s a low-carb chicken recipe that even the pickiest eaters (hello, kids and spouses) can get behind.

This healthy stir-fry has quickly become a staple in my kitchen, and I have a feeling it’ll win a place in yours too. With tender ground chicken, crunchy cabbage, and just the right hint of garlic and ginger, it’s comfort food that loves you back. Best part? Minimal cleanup and maximum flavor.

Why You’ll Love This Chicken Egg Roll in a Bowl

It’s a quick dinner lifesaver—on the table in 25 minutes.
Packed with protein and veggies, it’s a guilt-free indulgence.
Naturally low-carb and easily adaptable for various diets.
Tastes just like an egg roll, minus the wrapper and fryer.

Ingredients You’ll Need

2 tbsp sesame oil
2 tbsp olive oil
1 lb ground chicken (or sub with turkey or pork)
1 small sweet Vidalia onion, finely chopped
3–4 cloves garlic, minced
1 tsp ground ginger
1 bag (16 oz) coleslaw mix (shredded green cabbage and carrots)
1/2 cup reduced-sodium soy sauce
1/2 tsp black pepper
3 green onions, thinly sliced
1 tbsp sesame seeds (optional)
Hoisin sauce or extra soy sauce (optional for serving)

Let’s Get Cooking!

In a large skillet, heat sesame oil and olive oil over medium-high.
Add ground chicken and cook for 4–5 minutes, stirring and breaking it up until browned.
Toss in chopped onion and sauté for another 5 minutes until soft.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add the coleslaw mix—don’t worry, it’ll shrink! Drizzle with soy sauce, sprinkle with pepper, and stir.
Cook another 5 minutes until cabbage is tender.
Top with green onions and optional sesame seeds.
Serve hot with hoisin or extra soy sauce if desired.

Tips for a Perfect Stir-Fry Every Time

Use pre-shredded coleslaw mix to save time—no judgment here!
Don’t overcook the cabbage; a slight crunch adds texture.
Love spice? Add red pepper flakes or a splash of sriracha.
Swap ground chicken with tofu or tempeh for a vegetarian twist.

Why This Recipe Means So Much to Me

I first made this when I was craving something savory but had zero energy for anything fancy. My pantry was almost bare, but I had ground chicken, coleslaw mix, and a glimmer of hope. The result? A surprisingly delicious, low-effort dinner that’s now a weekly tradition. Even my picky little one gives it two thumbs up—which, let’s be honest, is the real culinary seal of approval.

What to Serve with Your Chicken Egg Roll in a Bowl

While this dish can easily stand alone, here are a few tasty pairings:

Steamed jasmine or cauliflower rice
A light cucumber salad for crunch
Miso soup or hot and sour soup to start
Egg drop soup for extra coziness

How to Store Leftovers

This dish stores like a champ. Transfer any leftovers into an airtight container and refrigerate for up to 4 days. When ready to eat, reheat in the microwave or on the stove over medium heat. It tastes even better the next day as the flavors meld—yes, this is one of those magical meals.

FAQs

Can I substitute the ground chicken?
Absolutely! Try ground turkey, pork, or even beef. Just watch the fat content and drain if necessary.

Is this really low-carb?
Yes! The coleslaw mix replaces traditional egg roll wrappers, making this a healthy stir-fry that’s perfect for low-carb or keto diets.

Can I make it vegetarian?
You bet. Use firm tofu or tempeh instead of chicken, and swap the soy sauce with tamari for a gluten-free version.

Dinner Just Got Easier—and Tastier

When dinner needs to be fast, healthy, and family-approved, this Chicken Egg Roll in a Bowl delivers on all fronts. It’s a quick dinner that’s cozy, full of flavor, and surprisingly light. Whether you’re chasing after toddlers or just trying to wind down after a Zoom marathon, this bowl is your best bet for a stress-free mealtime win.

Chicken Egg Roll in a Bowl: Your New Go-To for Quick, Healthy Dinners

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Author: Amanda Thompson
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Low Calorie

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Description

This Chicken Egg Roll in a Bowl is a quick, low-carb dinner packed with the flavors of your favorite takeout egg roll, minus the wrapper and deep frying. With ground chicken, coleslaw mix, garlic, ginger, and soy sauce, it’s a healthy stir-fry perfect for busy weeknights.

Ingredients

Scale

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

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Instructions

In a large skillet, heat sesame oil and olive oil over medium-high heat.
Add ground chicken and cook for 4–5 minutes, stirring to crumble and brown.
Add chopped onion; sauté for 5 minutes until soft.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add coleslaw mix, soy sauce, and black pepper. Stir well.
Cook for 5 more minutes, until cabbage softens.
Top with green onions and sesame seeds if desired.
Serve hot with hoisin sauce or extra soy sauce.

Notes

Use pre-shredded coleslaw mix to save prep time.

Add sriracha or red pepper flakes for heat.

Substitute tofu or tempeh for a vegetarian version.

Leftovers taste even better the next day and store well in the fridge for up to 4 days.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-American