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Ground Chicken Egg Roll in a Bowl - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken: About 1 pound (93–96% lean is ideal).
  • Coleslaw mix: 14–16 ounces (shredded green cabbage and carrots). Or shred your own.
  • Green onions: 4–5, sliced (white and green parts separated).
  • Garlic: 3–4 cloves, minced.
  • Fresh ginger: 1–2 tablespoons, minced or grated.
  • Low-sodium soy sauce or tamari: 3–4 tablespoons.
  • Rice vinegar: 1–2 tablespoons.
  • Toasted sesame oil: 1–2 teaspoons.
  • Sriracha or chili-garlic sauce: 1–2 teaspoons (optional, to taste).
  • Neutral cooking oil: 1–2 tablespoons (avocado, canola, or light olive oil).
  • Sesame seeds: For garnish.
  • Optional add-ins: Mushrooms, red bell pepper, water chestnuts, snap peas, or bean sprouts.
  • To serve (optional): Steamed rice, cauliflower rice, lettuce cups, or noodles.

Method
 

  1. Prep the aromatics. Mince the garlic and ginger. Slice the green onions, keeping white and green parts separate. If you’re shredding your own cabbage and carrots, do that now.
  2. Brown the chicken. Heat the neutral oil in a large skillet over medium-high. Add the ground chicken and the white parts of the green onions. Break the meat apart and cook until no longer pink and lightly browned, about 5–7 minutes. Season with a pinch of salt and pepper.
  3. Add aromatics. Stir in the garlic and ginger. Cook 30–60 seconds until fragrant. Don’t let them burn.
  4. Build flavor. Pour in soy sauce (or tamari), rice vinegar, and sriracha if using. Stir to coat the chicken evenly. Taste and adjust with more soy sauce or vinegar as needed.
  5. Add the veggies. Toss in the coleslaw mix and any quick-cooking add-ins like bell pepper or mushrooms. Cook, stirring often, until the cabbage softens but stays a bit crisp, about 3–5 minutes. Avoid overcooking.
  6. Finish with sesame oil. Drizzle in toasted sesame oil and toss. Turn off the heat. Fold in the green parts of the green onions and a sprinkle of sesame seeds.
  7. Serve your way. Spoon into bowls and top with extra sesame seeds, a squeeze of lime, or more sriracha. Serve over rice or cauliflower rice, or pile into lettuce cups for a low-carb option.