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A savory Chicken Egg Roll in a Bowl with seasoned ground chicken, shredded cabbage, and carrots, topped with green onions.

Guilt-Free Chicken Egg Roll in a Bowl

Capture all the savory, umami-packed flavor of a classic chicken egg roll without the fuss of wrapping and deep-frying. This one-skillet meal transforms tender-crisp cabbage, savory ground chicken, and fragrant aromatics into a lightning-fast, satisfying dinner. It's a wholesome, weeknight-friendly bowl ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon avocado oil
  • 1 lb ground chicken or turkey
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1/4 cup coconut aminos or low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 3 green onions, thinly sliced
  • 1 tablespoon sesame seeds, for garnish

Equipment

  • Large skillet or wok
  • Spatula
  • Tongs
  • Cutting board
  • Chef's knife
  • Grater or microplane
  • Measuring cups and spoons

Method
 

  1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground chicken, break it apart with a spatula, and cook for 5-7 minutes until browned and cooked through.
  2. Add the chopped yellow onion to the skillet and cook for another 2-3 minutes, until it begins to soften.
  3. Create a small well in the center of the chicken mixture. Add the minced garlic and grated ginger to the well and cook, stirring constantly, for 30-60 seconds until fragrant.
  4. Add the entire bag of coleslaw mix to the skillet. Pour the coconut aminos and rice vinegar over the top.
  5. Use tongs to toss everything together, combining the chicken with the slaw and sauce. Cook, tossing occasionally, for 5-7 minutes, until the cabbage is wilted but still has a slight crunch (tender-crisp).
  6. Remove the skillet from the heat. Drizzle with the toasted sesame oil and stir in most of the sliced green onions.
  7. Serve immediately, garnished with the remaining green onions and sesame seeds.

Notes

Variations & Tips:
- Protein Swaps: Ground turkey, pork, or crumbled firm tofu work well as substitutes for chicken.
- Add-ins: For extra flavor and texture, sauté 8 oz of sliced mushrooms with the onion, or stir in a can of drained, chopped water chestnuts during the last few minutes of cooking.
- Add Heat: Mince a jalapeño and add it with the garlic, or stir in a teaspoon of sambal oelek with the sauce.
- Topping Ideas: Serve with crispy wonton strips, a drizzle of sriracha mayo, or fresh cilantro.
- Critical Tips: Do not overcook the cabbage; it should remain tender-crisp. Always add the toasted sesame oil off the heat to preserve its delicate nutty flavor. The rice vinegar is essential for balancing the salty and savory notes.