Egg Roll Bowl (Ready in 15 Minutes)
Try my Egg Roll in a Bowl for a quick and easy dinner tonight! This deconstructed version of a classic egg roll skips the deep frying but keeps all the savory elements, combining ground chicken, crisp veggies, and an umami-packed sauce.
Servings: 4 servings
Calories: 268kcal
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground chicken
- 9 ounces coleslaw mix shredded cabbage and carrots
- 3 cloves garlic minced
- 1 tablespoon ginger paste
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- ½ teaspoon sriracha optional for heat
- 3 green onions sliced (plus more for garnish)
- ½ teaspoon sesame seeds garnish
Instructions
- Heat a large skillet or wok to medium-high heat.
- Add avocado oil and the ground chicken and cook until cooked, breaking up with a wooden spoon, about 3-4 minutes.
- Add the garlic and ginger to the skillet and cook for an additional 1 minute.
- Add in the coleslaw mix, cook until the cabbage is tender, about 3-4 minutes.
- Add in the sauce ingredients: soy sauce, rice vinegar, sesame oil, hoisin sauce, and sriracha (if using) and green onions.
- Stir well to combine and cook for another 2-3 minutes to allow the flavors to meld.
- Serve hot, garnished with sesame seeds and additional green onions if desired. Enjoy on its own, rice or cooked noodles!
Nutrition
Calories: 268kcal | Carbohydrates: 8g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 971mg | Potassium: 772mg | Fiber: 2g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 26mg | Calcium: 50mg | Iron: 2mg