Chicken Egg Roll in a Bowl
This easy Chicken Egg Roll in a Bowl is a healthy, hearty meal you will love! The flavorful sauce can easily be made low-carb for a 20-minute keto dinner.
Let me introduce you to your new favorite weeknight meal–Chicken Egg Roll in a Bowl! It seems like you often have to choose between making a meal healthy, quick, or delicious; it’s rare that one dinner can satisfy all of the above. This egg roll in a bowl with juicy chicken, tender shredded veggies, and a rich Asian-inspired sauce manages to cover all three spectacularly, though!
Our original Egg Roll in a Bowl with ground pork is super popular because it is hearty, wholesome, diet friendly, and stores well for great leftover lunches. This chicken version is just as convenient, inexpensive, and tasty! Make a double batch tonight and freeze your leftovers for a crave-worthy meal you can reheat anytime without sacrificing your taste buds or your health.
Why you’ll love this recipe
- Quick – As written, you can have this recipe ready in just 20 minutes for an easy dinner! To make it even faster, you could skip cooking the chicken and grab a rotisserie chicken, a jar of pre-minced garlic, and a bag of shredded cabbage slaw mix. It’s perfect for a busy night!
- Healthy – When made with monkfruit sweetener, each serving has under 300 calories and just 8 net carbs with a hearty dose of protein for a wholesome meal you can feel good about. You can also add healthy fats and vitamins by garnishing with nuts, seeds, scallions, and more!
- Meal Prep Friendly – Every bit of this can be prepped ahead of time so that you can make this dish fresh with minutes to spare on a hectic weeknight! Even better–Leftovers store and reheat perfectly for an easy meal the whole family can enjoy no matter when they are eating! Freezing means you can make this up to 3 months in advance for the ultimate meal prepping option.
Ingredients
Here’s a quick overview of what you’ll need for this healthy chicken recipe. Scroll to the printable recipe at the bottom of the page for measurements and exact instructions.
- Olive oil and sesame oil – This adds loads of flavor and a great color on the chicken, cabbage, and carrots.
- Shredded cabbage and carrots – You can use a mix of green and purple cabbage if you like the added color (we do!). You can shred these yourself or use a bagged store-bought coleslaw mix for convenience. A broccoli slaw mix could be a good crunchy substitute as well.
- Chicken – I used boneless, skinless chicken breasts to keep this lean and convenient. Feel free to use boneless, skinless chicken thighs or ground chicken instead if you prefer. These should be cut into small bite-sized pieces for quick cooking.
- Minced garlic, soy sauce, brown sugar sweetener, rice vinegar, chili garlic sauce, and additional sesame oil – These combine to make an amazing sauce for great flavor. Feel free to make this during your prep day and store it in the fridge until you’re ready to use it. Use low-sodium soy sauce or coconut aminos if you are sensitive to salt.
- Optional toppings: chopped green onions, sesame seeds, crushed red pepper, peanuts, etc.
How to make Egg Roll in a Bowl with Chicken
This quick dinner recipe is so simple–You just need a large skillet, spatula, and a jar or bowl. Here’s a step-by-step guide for this healthy meal!
Prep
Start by adding the garlic, soy sauce, sweetener, rice vinegar, and chili garlic sauce in a jar. Secure the lid, then shake vigorously; set this aside for now. Next, cut the chicken into small, uniform bite-sized pieces and season with salt and pepper.
Cook chicken
Heat the oils in a large, deep skillet over medium heat. Sauté the chicken for 5-6 minutes, turning occasionally until golden brown on all sides and cooked through. Place the chicken on a plate and set it aside for now.
Add veggies and sauce
Lower the heat to medium-low and add your shredded cabbage and carrot to the skillet. Stir occasionally as it wilts. Once it has become tender, add the chicken back into the skillet, pour the sauce over the mixture, and toss. Make sure every bite is coated in the sesame sauce! Continue cooking (stirring frequently) for 5-6 minutes until the cabbage is tender to your liking.
How to serve egg roll in a bowl
Garnish with green onions, sesame seeds, crushed peanuts, and red pepper flakes if desired. We love this as a complete meal on its own because it’s full of veggies and protein! If you want to stretch the meal further, add some Brussels Sprout Fried Rice (or cauliflower rice to keep it low-carb). Appetizers like Air Fryer Brussels Sprouts or Steak Rolls would be delicious as well!
Storage and Reheating Directions
- Refrigerator – Allow leftovers to cool completely, then store in an airtight container up to 3-4 days.
- Freezer – Spoon the cooled dish into a freezer bag and press as much air out as possible (double bagging can help prevent freezer burn). Store up to 3 months and allow it to thaw overnight in the fridge before warming it up.
- Reheating – You can reheat this in the microwave (50% power, stir between 1-minute increments) or in a pan on the stove (medium low, stir frequently).
Tips, Tricks, and Variations
- Spice it up. If you like heat in your food, add some red chili flakes to your sauce or consider adding a drizzle of sriracha mayo.
- Consider different porteins. Ground beef, ground turkey, firm tofu, even sliced mushrooms could be used in place of the chicken if you would like.
- Add toppings for texture. Green onions, crushed peanuts, sesame seeds, fresh ground pepper or red pepper are all great options to add a burst of flavor and a great combination of textures. A drizzle of sriracha sauce or yum yum sauce can be fantastic. If you’re not gluten-free or low-carb, those crunchy noodles or an egg roll wrapper cut into wonton strips would be nice, too.
More easy, healthy meals
Get the Recipe: Chicken Egg Roll in a Bowl
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 pound chicken breast, cut into small bite-size pieces
- 6 cups shredded cabbage, green or a mix of green and purple
- 1 cup shredded carrots
- Optional toppings: green onions, sesame seeds, peanuts, crushed red pepper
For the Sauce
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon sweetener, brown sugar or golden monkfruit if keto
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce
- 2 teaspoons toasted sesame oil
Instructions
- Cut the chicken breast into small bite-size pieces and season with salt and pepper.
- Heat the oils in a large, deep skillet over medium heat. Saute the chicken for 5-6 minutes, turning occasionally until brown on all sides and cooked through.
- Remove the chicken from the skillet and set aside.
- Add the shredded cabbage and carrot to the skillet and cook over medium-low heat, stirring occasionally.
- Meanwhile, add the garlic, soy sauce, sweetener, rice vinegar, and chili garlic sauce to a jar. Secure the lid and shake vigorously.
- Once the cabbage has wilted and become tender add the chicken back to the skillet and pour the sauce over the meat and vegetable mixture. Using tongs toss the stir fry so it is coated in the sesame sauce.
- Cook the stir fry, stirring regularly for 5-6 minutes until the cabbage has reached your desired consistency.
- Top with green onions, sesame seeds, crushed peanuts, and red pepper flakes if desired.
