Fresh ginger adds a spicy, earthy flavor to this simple one-bowl meal that’s ready in just 30-minutes prep-to-finish. Low carb and tasty, Chicken Egg Roll Bowls are perfect for busy weeknights and also make an easy meal prep lunch option.
This deconstructed egg roll is made with a pound of ground chicken, shredded cabbage (coleslaw mix), julienned carrots, onions, garlic, and fresh ginger root. Add a splash of sesame oil and soy sauce and garnish with sliced green onions, sesame seeds, or even store-bought crispy wonton strips if you’re worried about counting carbs.
Chicken egg roll bowls
For years, every time a recipe called for ginger root, I would substitute ground ginger from my pantry thinking it surely wouldn’t make a big difference. But the truth is, using fresh ginger root adds its signature spicy, earthy flavor in stir fry dishes that you can’t achieve with the ground spice.
Once you try it, you’ll be convinced that the extra couple of minutes required to peel and chop (or grate) ginger root is worth it. This recipe has minimal prep work otherwise, so go for the good stuff — ginger root!
Prep the ingredients
Once you start cooking, stir fry meals come together very quickly, so it’s a good idea to prep all the ingredients before you heat up the wok. Here are a few tips and short-cuts for making today’s Chicken Egg Roll Bowls.
- Use a bag of pre-shredded cole slaw mix instead of chopping cabbage. I like to use the thin angel hair cole slaw mix, but often this variety doesn’t include carrots.
- For the carrots, you can also buy a small bag of shredded or julienned carrots from the produce section.
- Instead of a peeler or small knife, use the side of a spoon to easily peel the skins off fresh ginger root, then use a chef’s knife to slice and chop it into small pieces.
- Peel and dice onion and garlic.
- Slice green onions for garnishing.
You’re ready to cook! This dish can be prepared in either a wok or a large, deep skillet.
- Heat canola oil for about 3 minutes over medium high heat.
- Cook and stir ground chicken, crumbling with a wooden spoon until no pink remains.
- Add onion, sesame oil, and rice vinegar and cook until the onion is tender.
- Stir in garlic and ginger root and cook until garlic is fragrant.
- Finally, add coleslaw mix, carrots, drained bean sprouts (if using), and soy sauce. Stir fry about 5 more minutes or until cabbage is wilted.
For this recipe, you may need…
I make this dish in my Calphalon non-stick wok. I love that it sits directly on the stove burner, and use it to make all my favorite stir fry dishes. It’s easy to clean and the bottom is heavy enough to withstand high heat.
More EASY 30-minute meal recipes!
- Balsamic Pork Chops — Flour and rosemary dredged pork chops are first pan fried until they have a golden-brown crust, then simmer in a balsamic vinegar sauce which results in a deliciously moist and tender pork chop.
- BBQ Turkey Stuffed Peppers — Stuff BBQ-flavored turkey mixture into red, yellow, or green sweet bell peppers for a leaner version of the classic stuffed peppers recipe.
- Fish Taco Bowl — Baja grilled fish + cool cilantro crema + spicy sweet mango salsa = FISH TACO BOWLS. This meal is healthy and fun to eat, and not messy like eating hand-held fish tacos!
- Tex-Mex Chicken Salad — With plenty of fresh ingredients, and by leaving off a heavy, calorie-laden dressing, you can feel good all day long about this salad!
- Pepper Steak Stir Fry — Another dish with fresh ginger plus a trio of bell peppers that has loads of flavor. You’ll love serving this colorful and delicious entrée on your dinner table.
Serve these Chicken Egg Roll Bowls garnished with sesame seeds or sliced green onions. If you’re not counting carbs, I also love topping my bowl with a few of these crispy wonton strips for a little extra crunch!
- 1 tablespoon canola oil
- 1 lb. ground chicken
- ½ cup chopped onion
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 2 tablespoons finely chopped ginger root (or 1 teaspoon ground ginger)
- 16 oz. pkg. coleslaw mix
- ½ cup julienned carrots
- 1 14-oz. can bean sprouts, drained (optional)
- ¼ cup soy sauce, plus more for serving
- Freshly ground black pepper, to taste
- Heat canola oil in a wok or large skillet over medium high heat for 3 minutes. Add ground chicken and crumble with a wooden spoon. Cook for 5 to 10 minutes, until no pink remains.
- Add chopped onion, sesame oil, and rice vinegar to wok and cook about 5 minutes, or until onion is tender.
- Add minced garlic and ginger root and cook another minute, or until garlic is fragrant. Stir in coleslaw mix, julienned carrots, drained bean sprouts, and soy sauce. Continue cooking and stirring until cabbage is wilted, about 5 minutes.
- Remove from heat and season with a few twists of freshly ground black pepper. Serve immediately.
If desired, garnish with crispy wonton strips (found in most groceries on the aisle with salad toppings).
Instead of a peeler or small knife, use the side of a spoon to easily peel the skins off fresh ginger root, then use a chef’s knife to slice and chop it into small pieces.
Amount Per Serving: Calories: 511Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 130mgSodium: 1234mgCarbohydrates: 25gFiber: 4gSugar: 16gProtein: 31g
Nutrition facts do not include crispy wonton strips for garnish