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Ground Chicken Egg Roll Bowl

A delightful mix of ground chicken and fresh veggies, capturing the flavors of traditional egg rolls without the fuss of frying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs ground chicken Look for a good balance of dark and light meat.
  • 1 bag (14 oz) coleslaw mix (shredded cabbage and carrots) Can be substituted with shredded broccoli slaw or chopped stir-fry vegetables.
  • 3 cloves garlic, minced Add for flavor and aroma.
  • 1 tbsp fresh ginger, grated Enhances the dish with a fragrant note.
  • 1/4 cup low-sodium soy sauce Add carefully to avoid over-salting.
  • 1 tbsp sesame oil Provides a nutty flavor.
  • 2 sliced green onions For garnish and flavor.
  • sesame seeds, for garnish Optional topping for extra texture.

Method
 

Preparation
  1. Heat a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it apart with a spatula for 6 to 7 minutes, until no longer pink.
  2. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  3. Add the entire bag of coleslaw mix to the skillet, tossing to combine with the chicken. Cook for 5 to 6 minutes, stirring frequently, until the cabbage has wilted and softened but retains a slight crunch.
  4. Pour in the low-sodium soy sauce and sesame oil, tossing to coat everything evenly. Cook for an additional 1 to 2 minutes to heat through.
  5. Divide the mixture among bowls, garnishing with sliced green onions and sesame seeds. Enjoy all the flavors of an egg roll without the wrapper in this quick weeknight dish.

Notes

For a wholesome experience, pair with a cucumber salad or brown rice. Keep leftovers in an airtight container for up to 4 days.