Chicken Egg Roll Bowls Recipe

Ben Carraoli

Chicken Egg Roll Bowls Recipe

I just made this delicious Chicken Egg Roll Bowl 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.

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Prep Time 15

Cook Time 15

Servings: 3

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.