Description

This Healthy Chicken Egg Roll in a Bowl recipe delivers all the savory, garlicky flavor of classic egg rolls without the carbs or deep-frying. Packed with ground chicken, tender cabbage, and a crave-worthy sesame-soy sauce, it’s a quick, guilt-free dinner perfect for busy weeknights.

Ingredients

1 lb ground chicken
4 cups coleslaw mix (shredded cabbage and carrots)
3 green onions, sliced (plus more for garnish)
3 cloves garlic, minced
1 tbsp ginger, minced
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp hoisin sauce (optional)
1/2 tsp red pepper flakes (optional, for heat)

Sesame seeds, for garnish

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Instructions

Heat a large skillet or wok over medium-high heat. Add ground chicken and cook for 5–7 minutes, breaking it up until browned.
Add garlic and ginger; sauté for 1–2 minutes until fragrant.
Stir in coleslaw mix and green onions. Cook 3–4 minutes until cabbage is tender.
In a small bowl, whisk soy sauce, sesame oil, rice vinegar, hoisin sauce, and red pepper flakes.
Pour sauce over the chicken-veggie mixture. Stir well and cook 2–3 more minutes until heated through.

Serve hot, garnished with sesame seeds and more green onions if desired.

Notes

Swap ground chicken for turkey, pork, or tofu to mix things up.
Make it low sodium by using reduced-sodium soy sauce.

Pairs great with rice or cauliflower rice for a more filling meal.