Chicken Egg Roll Bowls Recipe

Chicken Egg Roll Bowls bring the delightful flavors of traditional egg rolls into a convenient and healthy bowl format. With seasoned chicken, fresh vegetables, and a tangy sauce, this dish is not only quick to prepare but also packed with flavor and nutrition. It’s a perfect weeknight meal that the whole family will enjoy, and it’s easy to customize based on your preferences.

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in about 30 minutes, making it perfect for busy weeknights.
• Customizable: You can easily swap out the vegetables or protein to suit your taste.
• Healthy: Packed with veggies and lean protein, these bowls are a nutritious choice.
• Flavorful: The combination of savory chicken, fresh vegetables, and a zesty sauce makes each bite delicious.

Instructions

Step 1: Prepare the Ingredients

1. Chicken: Cut the chicken into small, bite-sized pieces and place them in a mixing bowl. Add soy sauce, sesame oil, garlic powder, onion powder, salt, and pepper. Mix well and let marinate for about 10-15 minutes while you prepare the other ingredients.
2. Vegetables: Slice the bell peppers, chop the green onions, and set aside. If you’re using fresh ginger, grate or mince it.
3. Sauce: In a small mixing bowl, combine the soy sauce, rice vinegar, hoisin sauce, sriracha, and sesame oil. In a separate bowl, mix the cornstarch with water to make a slurry. Set both bowls aside.

Step 2: Cook the Chicken

1. Heat the Skillet: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Cook the Chicken: Once the oil is hot, add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

Step 3: Cook the Vegetables

1. Add More Oil: In the same skillet, add another tablespoon of vegetable oil if needed.
2. Sauté the Vegetables: Add the grated ginger and sliced bell peppers to the skillet. Sauté for about 2-3 minutes until the peppers are tender but still crisp.
3. Add Coleslaw Mix: Stir in the coleslaw mix and cook for an additional 2-3 minutes, stirring frequently, until the cabbage is wilted but still crunchy.

Step 4: Make the Sauce

1. Combine Sauce Ingredients: Pour the prepared sauce into the skillet with the vegetables.
2. Add the Chicken: Return the cooked chicken to the skillet.
3. Thicken the Sauce: Bring the mixture to a simmer, then stir in the cornstarch slurry. Continue to cook for an additional 1-2 minutes, allowing the sauce to thicken and coat the chicken and vegetables.

Step 5: Assemble the Bowls

1. Prepare Rice: If you haven’t already, cook your rice according to package instructions.
2. Build the Bowls: In serving bowls, add a generous scoop of cooked rice, then top with the chicken and vegetable mixture.
3. Garnish: Sprinkle sesame seeds and additional green onions on top for garnish, if desired.
4. Serve: Enjoy your Chicken Egg Roll Bowls warm, and savor the delicious flavors!

Tips for Perfect Chicken Egg Roll Bowls

1. Marinate the Chicken: For maximum flavor, let the chicken marinate for at least 30 minutes if you have time. This will enhance the taste and tenderness.
2. Vegetable Variety: Feel free to add other vegetables such as snap peas, mushrooms, or bean sprouts to customize the dish according to your preferences.
3. Adjust Spice Level: Adjust the amount of sriracha in the sauce to control the heat level. You can also add red pepper flakes for extra spice.
4. Fresh Ingredients: Use fresh vegetables for the best texture and flavor. This dish is best enjoyed when the vegetables are crisp.
5. Prep Ahead: To save time, chop and prepare your ingredients ahead of time. This will make the cooking process smoother.

Serving Suggestions

• Accompaniments: Serve with additional soy sauce or sriracha on the side for those who like extra flavor.
• Pairing: A light cucumber salad or steamed edamame would complement this dish nicely.
• Beverage Pairing: Pair with a light, refreshing beverage like iced tea or sparkling water with lemon.

Storage and Reheating

Storage

• Refrigeration: Store any leftover Chicken Egg Roll Bowls in an airtight container in the refrigerator for up to 3 days.

Reheating

1. Microwave: Place the desired portion in a microwave-safe bowl and cover with a damp paper towel. Microwave in 30-second intervals until heated through.
2. Stovetop: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking.

Nutritional Information

Here’s an approximate nutritional breakdown for one serving of Chicken Egg Roll Bowls (based on 4 servings):

• Calories: 450
• Protein: 32g
• Carbohydrates: 45g
  • Fiber: 3g
  • Sugar: 4g
• Fat: 16g
  • Saturated Fat: 3g
• Cholesterol: 75mg
• Sodium: 800mg

Nutritional Benefits

• High in Protein: The chicken provides a good source of protein, essential for muscle repair and growth.
• Fiber-Rich: The vegetables add dietary fiber, which aids in digestion and helps you feel full.
• Low in Carbs: This recipe is lower in carbohydrates compared to traditional egg rolls, making it a healthier choice.

Conclusion

Chicken Egg Roll Bowls are a quick, flavorful, and satisfying meal that combines the essence of egg rolls with a healthy twist. With tender chicken, fresh vegetables, and a savory sauce, this dish is sure to please your family and friends. Enjoy this delightful recipe, and feel free to get creative with your ingredients!

Yield: 4

Chicken Egg Roll Bowls Recipe

Print

Chicken Egg Roll Bowls bring the delightful flavors of traditional egg rolls into a convenient and healthy bowl format. With seasoned chicken, fresh vegetables, and a tangy sauce, this dish is not only quick to prepare but also packed with flavor and nutrition. It’s a perfect weeknight meal that the whole family will enjoy, and it’s easy to customize based on your preferences.

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• For the Chicken and Veggies:
• 1 lb (450g) ground chicken
• 2 tablespoons vegetable oil
• 4 cups coleslaw mix (or shredded cabbage and carrots)
• 1 bell pepper, diced
• 3 green onions, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger)
• Salt and pepper, to taste
• For the Sauce:
• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce
• 1 teaspoon Sriracha (optional, for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• For Serving:
• 4 cups cooked rice (white or brown)
• Sesame seeds (for garnish)
• Additional chopped green onions (for garnish)

Instructions

1. Cook the Chicken:
   In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground chicken, breaking it up with a spatula. Cook for about 5-7 minutes until browned and cooked through. Season with salt and pepper.
   
2. Add Vegetables:
   Add the coleslaw mix, bell pepper, green onions, garlic, and ginger to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
   
3. Prepare the Sauce:
   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, hoisin sauce, and Sriracha (if using). Pour the sauce over the chicken and vegetables in the skillet. Stir to coat everything evenly.
   
4. Thicken the Sauce:
   In another small bowl, mix the cornstarch with water until smooth. Pour this mixture into the skillet and stir well. Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy.
   
5. Serve:
   Divide the cooked rice among serving bowls. Top with the chicken and vegetable mixture. Garnish with sesame seeds and additional chopped green onions.

Notes

• Make It Ahead: This dish can be made ahead and reheated for quick lunches or dinners throughout the week.
• Veggie Variations: Feel free to add other vegetables like snap peas, carrots, or mushrooms based on your preference.
• Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.