Name: Chicken Egg Roll Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound 93% lean ground chicken; 3 tablespoons reduced-sodium soy sauce, divided; 3 medium scallions, sliced (dark green parts reserved for garnish); 2 cloves garlic, minced; ½ teaspoon fresh ground ginger or ginger paste; 3 cups slaw mix (cabbage, carrots, and/or broccoli slaw); 2 cups baby bok choy, chopped; ½ tablespoon Chinese rice wine, mirin, or dry sherry; ½ tablespoon sesame oil; 2 cups cooked white rice, for serving

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I love making this Chicken Egg Roll Bowl when I want something comforting, flavorful, and easy without feeling heavy afterward. It gives me all the classic egg roll flavors I enjoy—savory chicken, garlic, ginger, and crunchy vegetables—but in a simple bowl that fits perfectly into my busy routine. This dish is one I rely on when I want a quick dinner that also works beautifully for meal prep. Chicken Egg Roll Bowl

Why You’ll Love This Recipe

I keep this recipe on repeat because it’s fast, filling, and balanced. I like that it’s high in protein and packed with vegetables, yet still tastes like something I’d order from my favorite takeout spot. Everything cooks in one pan, which makes cleanup easy, and the leftovers reheat really well, so I often make it at the start of the week and enjoy it for several meals.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound 93% lean ground chicken
3 tablespoons reduced-sodium soy sauce, divided
3 medium scallions, sliced, with dark green parts reserved for garnish
2 cloves garlic, minced
½ teaspoon fresh ground ginger or ginger paste
3 cups slaw mix (cabbage, carrots, and/or broccoli slaw)
2 cups baby bok choy, chopped
½ tablespoon Chinese rice wine, mirin, or dry sherry
½ tablespoon sesame oil
2 cups cooked white rice, for serving

Directions

I start by heating a large nonstick skillet over medium-high heat. I add the ground chicken along with ½ tablespoon of the soy sauce and cook it for about 5 minutes, breaking it up as it cooks, until it’s fully browned.

Next, I stir in the white and light green parts of the scallions, the minced garlic, and the ginger. I let everything cook for 2 to 3 minutes, just until fragrant and slightly softened.

I then add the slaw mix and chopped bok choy to the pan. I pour in the remaining soy sauce, the rice wine, and the sesame oil. I continue cooking for about 4 minutes, stirring occasionally, until the vegetables are tender but still have a bit of crunch.

Once everything is cooked, I remove the pan from the heat, garnish with the reserved dark green scallions, and serve the mixture warm over cooked white rice.

Servings And Timing

I usually make this recipe to yield 3 servings. The prep time takes about 15 minutes, and the cooking time is another 15 minutes, so the entire dish is ready in around 30 minutes. Each serving is approximately 1½ cups.

Variations

I like switching the protein by using ground turkey or shrimp when I want something different. For a plant-based version, I replace the chicken with crumbled tofu or tempeh. When I’m craving heat, I add sriracha, chili flakes, or chili crisp. If I want a lower-carb option, I skip the rice and serve the egg roll mixture on its own or over cauliflower rice.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 4 days. This recipe also freezes well for up to 3 months. When reheating, I use the microwave and stir halfway through to make sure everything heats evenly.

FAQs

Can I make this Chicken Egg Roll Bowl ahead of time?

I often prepare it in advance for meal prep, and it keeps its flavor and texture very well.

Is this recipe gluten-free?

I make it gluten-free by using gluten-free soy sauce or tamari and checking all ingredient labels.

Can I use different vegetables?

I like adding mushrooms, bell peppers, or snap peas if I have them on hand.

What can I serve instead of white rice?

I usually swap in brown rice, jasmine rice, or cauliflower rice depending on what I’m in the mood for.

How do I make this dish spicier?

I add sriracha, chili garlic sauce, or crushed red pepper flakes either during cooking or right before serving.

Conclusion

This Chicken Egg Roll Bowl is one of my go-to meals because it’s simple, flavorful, and incredibly versatile. I enjoy how it delivers all the comfort of an egg roll in a lighter, bowl-style dish that fits perfectly into my weekly meal plan.