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Egg roll bowl family dinner
Stroller Envy

Chicken Egg Roll in a Bowl

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon untoasted sesame oil
  • 1 lb ground chicken
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 14 oz coleslaw mix
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon red pepper flakes
  • 2 green onions, sliced, optional
  • 1 teaspoon sesame seeds, optional

Method
 

  1. Heat 1 tablespoon untoasted sesame oil in a large skillet or wok over medium-high.
  2. Cook 1 pound ground chicken, crumbling, 5-7 minutes until browned and cooked through to 165°F.
  3. Push chicken to pan sides; cook 3 minced garlic cloves and 1 tablespoon grated fresh ginger in center 30 seconds until fragrant.
  4. Add 1 bag (14 oz) coleslaw mix or 6 cups shredded cabbage and carrots.
  5. Stir-fry 5-7 minutes until cabbage wilts but retains some crunch.
  6. Whisk 3 tablespoons soy sauce (or coconut aminos), 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and ½ teaspoon pepper flakes in a small bowl.
  7. Pour sauce over chicken and cabbage; toss to coat evenly.
  8. Cook another 2-3 minutes, stirring frequently, until combined and heated through.
  9. Adjust seasoning with soy sauce or salt to taste.
  10. Remove from heat and garnish with sliced green onions and sesame seeds.
  11. Serve immediately in bowls.

Notes

Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.