Craving the bold, savory flavors of an egg roll without the deep-frying? This Egg Roll in a Bowl recipe brings all the deliciousness of the classic takeout favorite in a quick, low-carb, and healthier stir-fry. Packed with ground chicken, crunchy vegetables, and an irresistible sauce, it’s a one-pan dish perfect for busy weeknights.
Ingredients:
- 2 tablespoons olive oil, divided
- 1 pound ground chicken
- 5 cups cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 tablespoon ginger, minced
- 3 garlic cloves, minced
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons chili garlic sauce, or more to taste
- Sesame seeds, for serving (optional)
- Green onions, for serving (optional)
Instructions:
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it into small bits, until it’s browned and fully cooked. Transfer the chicken to a plate and set it aside.
- Sauté the Veggies: Add the second tablespoon of olive oil to the same skillet. Toss in the cabbage, carrots, ginger, and garlic. Stir-fry for 5-7 minutes until the veggies soften while retaining a bit of crunch.
- Make the Sauce: In a separate bowl, whisk together coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce.
- Bring It All Together: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss everything for 2-3 minutes until everything is evenly coated and heated through.
- Serve and Garnish: Serve the dish hot, topped with sesame seeds and sliced green onions if desired. Pair it with rice or enjoy it as-is for a low-carb meal.
Conclusion:
This Egg Roll in a Bowl is a fast and flavorful way to enjoy the taste of an egg roll without the extra carbs or grease. Perfect for meal prep or a quick family dinner, it’s a recipe that’s as satisfying as it is healthy.
Egg Roll in a Bowl: A Quick, Healthy, and Flavorful Stir-Fry
Ahealthy and flavorful one-pan stir-fry with ground chicken, crunchy veggies,and a savory sauce, inspired by classic egg rolls.
- 2 tablespoons olive oil (divided)
- 1 pound ground chicken
- 5 cups cabbage (thinly sliced)
- 1 cup carrots (julienned)
- 1 tablespoon ginger (minced)
- 3 garlic cloves (minced)
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons chili garlic sauce (or more to taste)
- Sesame seeds (for serving (optional))
- Green onions (for serving (optional))
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it into small bits, until it’s browned and fully cooked. Transfer the chicken to a plate and set it aside.
- Sauté the Veggies: Add the second tablespoon of olive oil to the same skillet. Toss in the cabbage, carrots, ginger, and garlic. Stir-fry for 5-7 minutes until the veggies soften while retaining a bit of crunch.
- Make the Sauce: In a separate bowl, whisk together coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce.
- Bring It All Together: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss everything for 2-3 minutes until everything is evenly coated and heated through.
- Serve and Garnish: Serve the dish hot, topped with sesame seeds and sliced green onions if desired. Pair it with rice or enjoy it as-is for a low-carb meal.