Do Share Recipe

Chicken Egg Roll Bowls Recipe | Quick & Flavorful Dinner

I just made this delicious Chicken Egg Roll Bowl Recipe and I have to say—it’s become my new favorite weeknight dinner. It captures all the flavor of a classic egg roll—crisp veggies, savory chicken, and that irresistible soy-sesame balance—but without the deep frying or wrappers.

It’s a light yet filling dish that comes together in one pan. After one bite, I knew this was going into my weekly rotation. If you’re looking for a quick, healthy, and flavorful dinner, you’ll love this bowl as much as I do. You can also try my Steak Alfredo Recipe if you’re in the mood for something creamy and indulgent.

Ingredients

Here’s everything you’ll need to make this recipe, along with a few handy tips I’ve learned along the way:

1 lb (about 450 g) 93% lean ground chicken – using lean meat keeps it lighter without sacrificing flavor.
3 tablespoons reduced-sodium soy sauce, divided – this adds deep umami flavor without too much salt.
3 scallions, sliced, separating dark green parts for garnish – they add freshness and color to the final dish.
2 cloves garlic, minced – always go for fresh garlic for the best taste.
½ teaspoon fresh grated ginger (or ginger paste) – fresh ginger adds brightness; skip the powdered version if you can.
3 cups of slaw mix (cabbage, carrots, or broccoli slaw) – pre-shredded slaw makes this recipe extra quick.
2 cups baby bok choy, chopped – gives a great crunch and a boost of vitamins.
½ tablespoon Chinese rice wine (or mirin or dry sherry) – adds depth and a hint of sweetness.
½ tablespoon sesame oil – just enough to bring a warm, nutty aroma to the dish.
2 cups of cooked white rice, for serving – brown or cauliflower rice also work great.

Note: Serves 3 generously.

Variations

Want to mix things up? Here are some fun ways to adapt this recipe:

Swap ground chicken for ground turkey, lean pork, or even shrimp for a new twist.
To make it low-carb, skip the rice and serve the mixture over cauliflower rice or in lettuce cups.
If you’re vegan, replace chicken with crumbled tofu or tempeh and use tamari instead of soy sauce.
Add more flavor with a drizzle of sriracha, chili oil, or a spoonful of hoisin sauce for a sweet-salty balance.
Try tossing in extra veggies like shredded bell peppers or mushrooms for extra texture and nutrients.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Large non-stick skillet or wok – perfect for browning chicken and sautéing veggies.
A wooden spoon or spatula – helps break up the meat and stir everything evenly.
Measuring spoons – to keep flavor ratios balanced.
Knife and chopping board – for prepping garlic, ginger, and vegetables.
Serving bowls – to plate the final dish neatly.

How to Make Chicken Egg Roll Bowls

This recipe is so simple and quick that you’ll have it ready before you know it.

Brown the Chicken

Start by heating a large non-stick skillet over medium-high heat. Add the ground chicken along with half of the soy sauce. Break it apart with a spatula as it cooks until it’s browned and no longer pink. This takes about 5 minutes.

Add the Aromatics and Veggies

Stir in the white and light green parts of the scallions, minced garlic, and ginger. Cook for about 2–3 minutes until fragrant. Then add the slaw mix, chopped bok choy, remaining soy sauce, rice wine, and sesame oil. Toss everything together and cook until the veggies are tender but still crisp—around 4 minutes.

Serve Over Rice

Once cooked, remove from heat. Spoon the chicken and veggie mixture over bowls of warm rice. Sprinkle with the dark green scallion tops for a pop of color. Serve immediately and enjoy that cozy, savory aroma.

Or if you’re craving something Mediterranean-inspired, try my One Pan Mediterranean Chicken and Rice Recipe for another easy one-pan meal idea.

Additional Tips for Making This Recipe Better

After making this dish a few times, I’ve found a few tricks that make it even better:

I always use fresh garlic and ginger—they give the dish that authentic egg roll flavor that jarred versions can’t.
Prepping all the ingredients before cooking saves me from burning anything once the heat is on.
For crisp-tender veggies, I cook the slaw and bok choy just until they start to wilt, not longer.
A non-stick skillet lets me use less oil while keeping the chicken from sticking.
When I meal prep this, I slightly undercook the veggies so they stay crisp after reheating.

How to Serve Chicken Egg Roll Bowls

This dish is a feast for the eyes as much as for the stomach. I love serving it in wide, shallow bowls so the colorful vegetables and juicy chicken really stand out. Garnish with the dark green scallion tops and a sprinkle of sesame seeds for a restaurant-style touch.

You can also drizzle a little sriracha or spicy mayo over the top for extra flair. For guests, serve it buffet-style with a side of steamed rice so everyone can build their own bowl.

Nutritional Information

Here’s the estimated nutrition breakdown per serving:

Calories: 442 kcal
Protein: 36.5 g
Carbohydrates: 46.5 g
Fat: 12 g

A balanced meal that’s high in protein, packed with veggies, and light enough for any day of the week.

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully and stays fresh throughout the week.

Freezing

You can freeze the chicken and veggie mixture (without the rice) for up to 3 months. Let it cool completely before freezing, then thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove or in the microwave until warmed through. If it feels a bit dry, splash in a little soy sauce or water to bring back the moisture.

Why You’ll Love This Recipe

If you’re not convinced yet, here are a few reasons this Chicken Egg Roll Bowl is worth trying:

Quick and easy: It’s ready in just 30 minutes, perfect for busy weeknights when you don’t have time for complicated meals.
Versatile and customizable: You can switch up the proteins, veggies, and sauces to fit your taste or diet.
Healthy yet satisfying: You get lean protein, fiber-rich veggies, and just enough rice to make it filling without feeling heavy.
Meal-prep friendly: It stores and reheats well, so I often make a batch ahead for quick lunches.
All the flavor, none of the frying: You get that egg roll taste—savory, slightly sweet, and aromatic—without the extra oil or calories.

I truly love how this Chicken Egg Roll Bowl gives me all the flavors of a takeout favorite in a simple, healthy, and mess-free way. Every bite has that balance of texture and taste that makes it hard to stop eating. Whether you’re meal prepping or just craving something cozy and quick, this recipe hits the spot every single time.

Ben Carraoli