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Colorful Chicken Egg Roll Bowls garnished with scallions and sesame seeds.

One-Pan Chicken Egg Roll Bowls

This recipe captures the savory, umami-rich flavor of classic egg roll filling in a lightning-fast, low-carb bowl. Cooked entirely in a single skillet, this high-flavor marvel is ready in under 30 minutes, making it the perfect weeknight solution to satisfy takeout cravings without the fuss of deep frying.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Ground Chicken or ground pork/turkey
  • 2 tablespoons Toasted Sesame Oil divided
  • 2 cloves Fresh Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 14 ounces Coleslaw Mix pre-shredded cabbage and carrots
  • 1/4 cup Low-Sodium Soy Sauce or Tamari for gluten-free
  • 2 tablespoons Rice Vinegar
  • 1 teaspoon Brown Sugar or honey/maple syrup
  • 1 teaspoon Sriracha or Chili Garlic Sauce optional
  • Salt, to taste
  • Black Pepper, to taste
  • 1 teaspoon Toasted Sesame Oil for finishing
  • 2 stalks Green Onions, thinly sliced for garnish
  • 1 teaspoon Toasted Sesame Seeds for garnish

Equipment

  • Large Skillet or Wok (12 inches minimum)
  • Wooden spoon or spatula
  • Small mixing bowl
  • Measuring cups and spoons
  • Grater (for ginger)
  • Cutting board and knife

Method
 

  1. 1. Brown the Chicken Base: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the toasted sesame oil. Once shimmering, add the ground chicken and break it up with a wooden spoon, seasoning generously with salt and pepper.
  2. 2. Cook the chicken until it is fully browned and no pink remains. Allow it to sit undisturbed initially to develop a sear. Crucially, drain off any excess liquid or fat that accumulates in the pan to prevent a watery final dish.
  3. 3. Sauté the Aromatics: Push the browned chicken to one side of the pan. Add the minced fresh garlic and grated fresh ginger to the cleared space. Sauté the aromatics for about 60 seconds until they are fragrant, being careful not to burn them. Stir the aromatics into the chicken until well combined.
  4. 4. Build the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar (or honey), and sriracha until the sugar is dissolved. Pour this sauce mixture directly over the chicken and aromatics in the pan.
  5. 5. Stir everything together until the chicken is evenly coated and the sauce has started to bubble and slightly reduce, which usually takes about 1 to 2 minutes. This step concentrates the flavor.
  6. 6. Add the Crunch: Add the entire bag of coleslaw mix (shredded cabbage and carrots) to the pan. Increase the heat slightly and toss the mixture continuously for only 2 to 3 minutes. The goal is to heat the cabbage through and slightly wilt it while retaining a significant amount of crunch.
  7. 7. Finish and Serve: Remove the pan from the heat immediately. Taste the mixture and adjust seasoning, adding more soy sauce for saltiness or rice vinegar for tang, if needed. Stir in the final drizzle of 1 teaspoon of fresh toasted sesame oil just before serving. Serve immediately while hot, topped with sliced green onions and toasted sesame seeds.

Notes

Storage and Meal Prep: This recipe stores well in airtight containers in the refrigerator for up to 4 days. If serving over rice, store the rice separately to prevent it from becoming gummy. Reheat gently in a skillet or microwave.
Variations: For a gluten-free dish, substitute soy sauce with tamari or coconut aminos. For extra flavor depth, try adding finely diced shiitake mushrooms along with the chicken, or stir in a tablespoon of peanut butter into the sauce mixture for nutty richness. Always use a large pan (12 inches minimum) to ensure the chicken browns rather than steams.