Ground Chicken Egg Roll Bowl
When you want all the savory flavors of an egg roll without the fuss of frying wrappers, this Ground Chicken Egg Roll Bowl delivers. It’s fast, family-friendly, and full of crunchy, saucy goodness — think savory ground chicken, bright ginger and garlic, a tangy-sweet sauce, and crisp cabbage. Serve it over rice or enjoy it straight from the bowl topped with crunchy wonton strips for texture. Below you’ll find a short intro, notes on ingredients and swaps, step-by-step directions rewritten for clarity, and tips to make the recipe your own.
Why you’ll love this recipe
- Quick: Ready in about 20–25 minutes from start to finish.
- Flavorful: Ginger, garlic, chili-garlic sauce, and hoisin create a balanced, bold sauce.
- Textural contrast: Tender ground chicken and crunchy coleslaw mix with crisp wonton strips.
- Family-pleaser: Mild heat and familiar, comforting flavors that appeal to all ages.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 sweet onion, small diced
- 1 tablespoon freshly grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon chili garlic sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 16 ounce bag coleslaw mix
- 4 green onions, green parts only thinly sliced
- 2 tablespoons minced cilantro
- Wonton strips, for topping
Make-ahead and ingredient notes
This recipe uses simple pantry staples and a bagged coleslaw mix for convenience. If you prefer more veggies, add shredded carrots, bell pepper, or a handful of spinach at the end. For milder heat, reduce the chili garlic sauce to 1/2 tablespoon. If you don’t have fresh ginger or garlic, frozen grated versions work in a pinch, but fresh yields the brightest flavor.
Equipment
- Large skillet or wide sauté pan
- Spoon or spatula for breaking up the meat
- Grater or microplane for ginger and garlic (if not pre-minced)
Step-by-step directions
Follow these clear steps using the ingredient amounts listed above. The order of steps matches how the ingredients are used, so the dish comes together quickly and correctly.
- Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Allow the oil to warm for about 30 seconds until it shimmers.
- Cook the ground chicken: Add 1 pound ground chicken to the hot skillet. Use a spatula to break the meat into small pieces. Cook, stirring often, until the chicken is no longer pink and well browned in places, about 5–7 minutes.
- Add the onion: Stir in 1 sweet onion, small diced. Cook with the chicken, stirring occasionally, until the onion is softened and translucent, about 3–4 minutes.
- Add aromatics: Mix in 1 tablespoon freshly grated ginger and 1 tablespoon grated garlic. Cook and stir for about 30–60 seconds, just until fragrant. This step builds the base flavor, so don’t skip it.
- Add sauces: Pour in 1 tablespoon chili garlic sauce, 1/4 cup low sodium soy sauce, and 1 tablespoon hoisin sauce. Stir thoroughly so the sauce coats the chicken and onions. Allow the mixture to simmer for 1–2 minutes so the flavors meld.
- Incorporate the coleslaw mix: Add the entire 16 ounce bag coleslaw mix to the skillet. Toss or stir to combine so the cabbage and carrots are evenly coated with the sauce. Cook for 2–3 minutes, stirring frequently, until the cabbage softens slightly but still retains some crunch.
- Finish and flavor: Stir in 4 green onions (green parts only), thinly sliced, and 2 tablespoons minced cilantro. Taste and adjust seasoning if needed; you can add a pinch of salt or a splash more soy sauce if you prefer it saltier.
- Serve: Spoon the Ground Chicken Egg Roll Bowl into serving bowls and sprinkle wonton strips on top for crunch. Serve immediately while warm.
Serving suggestions
- Serve over steamed white or brown rice, or cauliflower rice for a lighter option.
- Add extra crunch and brightness with fresh lime wedges and additional sliced green onions.
- For a heartier meal, serve alongside steamed dumplings or a simple cucumber salad.
Cook’s tips
- Don’t overcook the coleslaw mix. It should soften slightly but still have some bite to contrast the tender chicken.
- Brown the chicken well for more caramelized flavor. Let it sit undisturbed in the pan briefly between stirs to develop color.
- Adjust the chili garlic sauce to taste. Start with less if you’re serving kids, then add more at the table.
- To save time, use pre-minced garlic or frozen grated ginger, but fresh is best for brightness.
Make it your own
Swap the chicken for ground turkey or a plant-based ground substitute if you prefer. Add a soft-cooked egg on top for a richer bowl, or stir in a tablespoon of toasted sesame oil at the end for a nutty finish. For extra vegetables, stir in thinly sliced bell peppers or snap peas during the coleslaw step.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to loosen the sauce if it has thickened. Wonton strips are best added just before serving so they stay crisp.
Nutrition estimate
This bowl is balanced and protein-forward thanks to the ground chicken and packed with fiber from the coleslaw mix. Exact nutrition will vary by brand of sauces and portion size, but a single serving generally provides a satisfying protein-rich meal.
Ready to make dinner tonight? This Ground Chicken Egg Roll Bowl comes together quickly and gives you the bright, savory flavors of an egg roll in bowl form — minimal fuss, maximum flavor.
Ground Chicken Egg Roll Bowl
Ingredients
Equipment
Method
- Heat the olive oil in a deep 12-inch skillet over medium-high heat.
- Add the ground chicken, diced sweet onion, grated ginger, and grated garlic to the hot skillet.
- Break up the chicken with a spatula and cook, stirring occasionally, until no longer pink, about 5–10 minutes.
- Stir in the soy sauce, hoisin sauce, and chili garlic sauce until evenly combined.
- Add the coleslaw mix and sauté just until the cabbage and carrots are softened but still slightly crisp, about 2–4 minutes.
- Remove the skillet from heat and stir in the sliced green onion greens and minced cilantro.
- Serve topped with crispy wonton strips if desired.
Notes
- Use sesame oil instead of olive oil for more flavor if desired.
