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Mouthwatering Chicken Egg Roll Bowls

Mouthwatering Chicken Egg Roll Bowls

Mouthwatering Chicken Egg Roll Bowls are a healthy, deconstructed take on your favorite takeout, offering all the irresistible flavors without the fuss or wrapper, making them incredibly useful for a weeknight meal. This recipe transforms the classic egg roll into a simple, satisfying bowl that’s packed with protein and fresh vegetables, proving that delicious can also be healthy and easy.
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Prep Time 15 minutes
Cook Time 15 minutes
Minutes 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon sesame oil
  • 1 pound boneless, skinless chicken thighs thinly sliced
  • 1 cup shredded cabbage from coleslaw mix or whole cabbage
  • 1 cup shredded carrots from coleslaw mix or whole carrots
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic minced
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sriracha optional, for heat
  • 1/4 cup chopped green onions for garnish
  • 1 tablespoon toasted sesame seeds for garnish
Optional toppings
  • chopped bell peppers
  • mushrooms
  • water chestnuts
For a thicker sauce (optional)
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Equipment

  • Large skillet or wok
  • Small Bowl

Method
 

  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken thighs and cook, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
    1 tablespoon sesame oil, 1 pound boneless, skinless chicken thighs
  2. In the same skillet, add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.
    1/2 cup chopped yellow onion, 2 cloves garlic, 1 teaspoon grated fresh ginger
  3. Stir in the shredded cabbage and carrots. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes. If you're using other optional vegetables like bell peppers or mushrooms, add them now and cook until tender.
    1 cup shredded cabbage, 1 cup shredded carrots, chopped bell peppers, mushrooms
  4. While the vegetables are cooking, whisk together the soy sauce (or tamari), rice vinegar, honey (or maple syrup), and sriracha (if using) in a small bowl. This simple sauce is key to the egg roll flavor profile.
    1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1/2 teaspoon sriracha
  5. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir to combine everything evenly and bring the mixture to a gentle simmer.
    1 pound boneless, skinless chicken thighs
  6. If you prefer a thicker sauce, you can create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water. Pour this into the simmering mixture, stirring constantly until the sauce thickens to your desired consistency. This usually takes about 1-2 minutes.
    1 teaspoon cornstarch, 1 tablespoon water
  7. Divide the chicken and vegetable mixture into bowls. Garnish generously with chopped green onions and toasted sesame seeds. Serve immediately and enjoy your delicious, healthy Mouthwatering Chicken Egg Roll Bowls.
    1/4 cup chopped green onions, 1 tablespoon toasted sesame seeds

Notes

These bowls are great for meal prep and can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
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