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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This easy chicken egg roll bowl is a quick and nourishing meal that comes together in under 30 minutes. Packed with protein, colorful veggies, and bold flavors, it's perfect for busy weeknights or days when you need a simple yet satisfying dish. The combination of ground chicken, coleslaw mix, and a flavorful sauce creates a dish that's both hearty and vibrant. Serve it with your favorite cooked grain for a complete meal.
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Heat olive oil in a large pan over medium-low heat.
Sauté garlic, ginger, and green scallions for 2-3 minutes, stirring often until fragrant.
Add ground chicken to the pan and cook until browned, breaking it up with a spatula as it cooks.
Add coleslaw mix and the prepared sauce to the pan.
Mix well and cook for 7-10 minutes until the vegetables are tender and the flavors are combined.
Serve the egg roll bowl with cooked grain of choice and top with more black pepper if desired.
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You can substitute ground chicken with turkey or pork for a different flavor profile.
If you don’t have chicken bone broth, you can skip it or use water instead.
Purple rice adds a unique color and texture, but feel free to use any grain you prefer like quinoa or white rice.
Can I use fresh vegetables instead of coleslaw mix?
Yes, you can use shredded cabbage and carrots as a substitute for coleslaw mix.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce, this recipe is gluten-free.
Can I make this recipe vegetarian?
You can replace the ground chicken with crumbled tofu or a plant-based ground meat alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Can I freeze this dish?
Yes, you can freeze the cooked egg roll bowl without the grain for up to 2 months. Thaw and reheat before serving with freshly cooked grain.
