Easy Chicken Egg Roll Bowls

Introduction

I stumbled into Chicken Egg Roll Bowls on one of those weeknights when my brain had the capacity of a houseplant and my sink already looked like a dish tornado touched down. I wanted easy weeknight dinners energy—fast, flavorful, minimal cleanup—and I needed it yesterday. Honestly, I thought this might be one of those “it’ll do” meals. Ten minutes later, the skillet was singing, ginger and garlic were perfuming the whole kitchen, and I was standing there like, wow, this is healthy comfort food that tastes like a Friday night order-in situation without the delivery fee. It checks all my boxes for high protein meals, budget-friendly recipes, and quick family meals that still feel fun enough to share.

I learned the basic trick from a friend who is famous for “throw-it-in-the-pan” cooking. She once said, “Just season the meat like you mean it, and don’t be shy with the garlic.” Sage advice. The first time I made these bowls, I forgot to grab coleslaw mix, so I shredded half a head of cabbage with a suspiciously dull knife and prayed. It worked. The sound of the cabbage hitting the hot sesame oil was the click moment—sizzle, then that soft sigh as it starts to wilt. I tossed in a splash of tamari, a little rice vinegar, a dot of hoisin, and boom: it tasted like the inside of my favorite takeout egg rolls, but lighter and fresher, and without the deep-frying chaos.

To be real, I’ve had a few oopses. I scorched garlic once because I tried to answer a text (rookie mistake), and another time I under-salted the chicken and wondered why it tasted shy. Both were fixable. Add more garlic, stir sooner, taste as you go—tiny actions that turn a one-pan stir-fry into something craveable. And if you’re into planning, this recipe slides neatly into a protein meal plan, works for meal prep microwave lunches, and can even be portioned as ready made protein meals for the week. I’ve also doubled it for friends—think healthy meal plans for two or prepared meals for two that don’t break the bank—and everyone eats in happy silence for the first few bites. My favorite sound.

What makes these bowls special is the balance. Crisp-tender cabbage, juicy ground chicken, a glossy sauce that’s savory with just enough tang, plus fresh green onions on top. It tastes indulgent, but it’s just a skillet, some chopping, and a quick sauté. If you’re mapping out best dinner prep meals or plotting good meal prep plans, this is the kind of recipe that keeps weekday you grateful for Sunday you. And if you’re chasing high protein high carb low fat meals or high carb high protein low fat meals, just spoon it over rice or cauliflower rice and you’re there—your way, your macros.

Why You’ll Love This Recipe

• Fast and fuss-free. One pan, about 20 minutes, and dinner is done. Ideal for best meal prep plans when your week is already yelling.
• Balanced and satisfying. Plenty of protein, a rainbow of veggies, and a sauce that tastes like takeout without the heaviness—perfect for healthy boxed meals vibes at home.
• Flexible for your goals. Keep it low-carb as is, or serve over rice or noodles for high macro meals. Works for low calorie chicken meal prep days and treat-yourself nights.
• Meal prep dream. It reheats beautifully for high protein microwave meals, which means you actually look forward to lunch.
• Pantry-friendly and affordable. Most ingredients are everyday staples, making it one of those cheap meal plans for 2 winners.
• Picky-eater approachable. The flavors are familiar and customizable, so you can dial the heat up or down.

What Makes This Recipe Special?

It’s the fast-casual spirit of your favorite egg roll filling without the wrapper, fryer, or guilt. Toasty sesame oil, ginger, and garlic bloom in the pan and perfume everything. Ground chicken stays juicy when you don’t crowd the skillet and you season it in layers. Shredded cabbage and carrots soften just to that sweet spot—still crisp at the edges—so the texture is lively, not soggy. The sauce is simple but balanced: savory low-sodium soy sauce or tamari, a bright smack of rice vinegar, optional hoisin for depth, and chili flakes or sriracha if you crave a kick. The result tastes restaurant-level with grocery-store effort. Also, everything happens in one pan, which is my love language.

Ingredients

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Ground chicken
Lean, mild, and perfect for soaking up bold flavors. If your store offers options, I like 93% lean—juicy without being greasy.

Sesame oil or olive oil
Sesame oil brings that signature toasty aroma. Olive oil works if that’s what you’ve got; add a few sesame seeds for vibe.

Garlic
Two cloves is the baseline; three if you’re me. Slice or mince—just don’t burn it.

Fresh ginger or ground ginger
Fresh ginger adds a citrusy warmth and soft heat. Ground ginger works in a pinch; use about a third as much.

Onion (optional)
A small diced onion gives sweetness and helps the sauce cling to the chicken.

Shredded cabbage (or coleslaw mix)
Shortcut alert: bagged coleslaw mix is perfect. If shredding your own, slice it thin so it wilts quickly.

Shredded carrots
Color and gentle sweetness. Pre-shredded is great; a quick grate on the box grater works too.

Soy sauce or tamari
Low-sodium lets you control salt. Tamari for a gluten-free route.

Rice vinegar
Brightness that keeps the bowl from feeling heavy.

Green onions
Fresh pop and crunch. Stir some in and keep some for garnish.

Optional players
Sriracha or chili flakes for heat, sesame seeds for crunch, a dab of hoisin for a sweet-savory note, and a fried or jammy egg if you want extra protein.

Personal pro-tips
Keep the heat on medium-high but not nuclear; you want sizzle, not singe. If using ground ginger, bloom it with the garlic so it wakes up. And yes, drizzle a tiny bit of sesame oil at the end for aroma insurance.

Don’t do this
Don’t dump the cabbage all at once if your pan is small—work in batches to avoid steaming. Don’t cook the chicken to death before the veggies go in; it will dry out. Don’t skip tasting the sauce; every brand of soy sauce varies.

How to Make It Step-by-Step

1. Heat the pan
   Set a large skillet or wok over medium-high heat. Add a swirl of sesame oil. When it shimmers, you’re ready. You should see the oil move easily across the pan.
2. Brown the chicken
   Add the ground chicken. Let it sit for a minute to sear, then break it up with a wooden spoon. Season with a small pinch of salt and pepper to build layers. Cook until no longer pink and lightly browned in spots, about 4–6 minutes. If liquid pools, push the chicken to one side and let moisture cook off. Flavor sticks to browned bits, not steam.
3. Aromatics in
   Scoot the chicken to the edges. If the pan looks dry, add a touch more oil. Add minced garlic, grated ginger, and diced onion (if using) to the center. Sauté 30–60 seconds, just until fragrant. If it smells incredible, you nailed it. If it smells scorched, you blinked—pull the pan off heat for 10 seconds and keep going.
4. Veggie tumble
   Add the coleslaw mix and shredded carrots. Toss to combine with the chicken and aromatics. The pan will look comically full—give it a minute. As the cabbage wilts, it will settle. Stir every 30 seconds, letting the edges pick up a bit of color. You want tender-crisp, not flabby. This takes about 4–6 minutes.
5. Sauce and sizzle
   Pour in low-sodium soy sauce or tamari and rice vinegar. If you’re using hoisin, drizzle it in now. Add chili flakes or sriracha if you want heat. Toss, toss, toss. The sauce should lightly glaze everything, with a shiny sheen and a savory aroma that makes everyone in the house wander into the kitchen asking, “What’s for dinner?”
6. Finish and freshen
   Kill the heat and stir in sliced green onions. Taste. Add a pinch more salt, vinegar, or heat as your heart desires. A quick drizzle of sesame oil at the end bumps the fragrance and makes you feel like a stir-fry wizard.
7. Serve your way
   Scoop into bowls and top with extra green onions and sesame seeds. Keep it low-carb as is or spoon over rice or cauliflower rice if you’re going for high protein high carb low fat meals or high carb high protein low fat meals. For a luxe moment, crown each bowl with a fried egg—the runny yolk is a built-in sauce and a nod to a full english breakfast vibe, weeknight edition.

Mistakes I’ve made (so you don’t have to)
I once added the soy sauce before the cabbage, and the chicken firmed up more than I wanted. Order matters. Another time I slammed the heat to high and watched the garlic go from blonde to “oh no” fast. Medium-high is your friend. And I definitely overcrowded a small skillet once—everything steamed. If your pan is small, cook the cabbage in two batches and recombine at the end.

Encourage your spin
Want sweetness? Toss in a handful of thinly sliced bell peppers. Crave earthiness? Add mushrooms with the onions. Need extra chew? Cashews or toasted sesame seeds deliver. Building best high protein ready meals for the week? Double the chicken and pack with cauliflower rice.

Tips for Best Results

Keep ingredients moving once the veggies go in. Stir-fry thrives on motion.
Toast the aromatics after the chicken browns so they don’t burn in lonely oil.
Season in layers—salt the chicken lightly, then balance with soy and a kiss of vinegar at the end.
Don’t drown in sauce. This is a glossy glaze, not a soup. Add more soy or tamari a teaspoon at a time.
Finish with something fresh—green onions, cilantro, or a squeeze of lime—so the flavors pop.
For best meal prep healthy containers, add a vegetable base (cauliflower rice, shredded lettuce) so the bowls feel substantial and travel well.

Ingredient Substitutions & Variations

• Protein swaps: Ground turkey or lean beef work great. Crumbled extra-firm tofu or a plant-based ground makes a solid vegetarian version.
• Sauce tweaks: Coconut aminos for a slightly sweeter, keto meal plan friendly option; add a dash of fish sauce for umami depth if you like.
• Veggie parade: Mushrooms, snap peas, diced zucchini, or spinach. Add sturdy veg early, tender greens late.
• Extra heat: Chili crisp, gochujang, or a spoon of sambal.
• Extra protein: Top with a jammy egg or stir in scrambled egg at the end for that “egg roll with egg” moment.
• Texture boosters: Toasted sesame seeds, crushed peanuts, or crispy shallots on top.

Serving Suggestions

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Keep it low-carb by serving the bowls straight from the skillet with extra green onions and sesame seeds. For healthy eating for two, serve over warm cauliflower rice and add cucumber ribbons tossed with rice vinegar for crunch. If you’re chasing high macro meals, spoon over jasmine rice or brown rice. A light side of miso-dressed greens rounds it out. This and a rom-com is perfection, especially when you’ve got leftovers waiting as ready meals for 2 tomorrow.

Pairing Ideas (Drinks, Sides, etc.)

• Drinks: Sparkling water with lime, unsweetened iced tea, or a gingery mocktail.
• Sides: Simple miso soup, steamed edamame with sea salt, or a crunchy cucumber-sesame salad.
• Extras: Chili oil on the table for spice lovers, a drizzle of honey for a sweet-savory twist, or lime wedges for brightness.

How to Store and Reheat Leftovers

Let the bowls cool, then pack into airtight containers for meal planning chicken success all week. Refrigerate up to 4 days. Reheat in a skillet over medium heat with a teaspoon of water or broth so everything loosens and shines; or microwave in short bursts, stirring once for even warmth. To avoid soggy cabbage, don’t overheat—warm it just enough. If you’re serving over rice, keep the rice separate and combine after reheating for best texture.

Make-Ahead and Freezer Tips

You can chop the aromatics and mix the sauce ahead so the cook becomes a 10-minute sprint. For freezer prep, freeze the browned, seasoned chicken separately from the veggies, then finish fresh on the night of. The cabbage itself doesn’t love freezing (it softens a lot), so I don’t recommend freezing the full dish. If you must, portion with more meat than veg and know the texture will be softer after thawing. For best meal prep plans, prep the components and assemble bowls fresh throughout the week.

Common Mistakes to Avoid

• Overcrowding the pan. Steam is the enemy of brown bits and good texture—cook in batches if needed.
• Burning the garlic. Add aromatics after the meat so they’re cushioned and watch the heat.
• Too much sauce. Start lean and add more as needed; you’re aiming for glossy, not soupy.
• Skipping acid. A little rice vinegar at the end wakes up everything.
• Forgetting to taste. Different soy sauces vary wildly—season to your preferences.

Frequently Asked Questions (FAQ)

Is this low-carb?
Yes. As written, it’s naturally low-carb and protein-forward. Serve over cauliflower rice if you want more volume without extra carbs.

Can I use bagged coleslaw mix?
Absolutely—this is my shortcut of choice. It’s the reason this recipe is done in 20 minutes.

What kind of soy sauce is best?
Low-sodium soy sauce or tamari (for gluten-free). You can always add more; you can’t take it away.

Can I make it spicier?
Yes. Add red pepper flakes, sriracha, chili crisp, or thinly sliced fresh chiles to taste.

Can I cook the vegetables less?
For extra crunch, cook the cabbage just until it’s glossy but still perky—about 3–4 minutes.

How do I make it more filling?
Spoon over rice, quinoa, or noodles. For easy high protein high calorie meals, serve with a fried egg and a scoop of jasmine rice.

Does it store well?
Very well for up to 4 days, which makes it ideal for premade lunch meals and high protein ready made meals in your own kitchen.

Cooking Tools You’ll Need

• Large skillet or wok
• Wooden spoon or spatula for breaking up meat
• Chef’s knife and cutting board
• Measuring spoons and cups
• Microplane or grater for ginger and garlic
• Meal prep containers for storing leftovers

Final Thoughts

This is the weeknight hero you make once and then never really need the recipe for again. It’s fast, flexible, and wildly forgiving—everything I want from easy weeknight dinners. The flavors are bold enough to feel like takeout but bright enough to keep you energized. It slips perfectly into a thoughtful protein eating plan, stretches into best meals to prep for the week, and tastes like a little celebration even when you’re cooking in yesterday’s sweatshirt. To be real, it’s the skillet I reach for when I need dinner to behave and my day to end on a high note.

Make it yours—more heat, more veg, a jammy egg, or a heap of sesame seeds. Tell me your oops moments and your wins, the shortcuts you discovered, and the extra veggies you tossed in because they were giving you side-eye from the crisper. That’s the fun of these bowls: they meet you where you are and make you feel like you’ve got your life together, even if the dishwasher is still mid-cycle.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!