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Chicken Egg Roll in a Bowl Meal Prep - A Fresh, Fast, and Flavorful Weeknight Staple

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground chicken (93% lean or your preference)
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 medium head green cabbage, thinly shredded (about 6–7 cups) or a 16-ounce coleslaw mix
  • 2 large carrots, julienned or shredded
  • 1 red bell pepper, thinly sliced (optional for color and sweetness)
  • 4 green onions, thinly sliced, divided (white parts for cooking, green for garnish)
  • 2 tablespoons toasted sesame oil
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha or chili-garlic sauce (adjust to taste)
  • 1 teaspoon honey or brown sugar (optional, balances the acidity)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for a slightly thicker glaze)
  • 2 large eggs, lightly beaten
  • Salt and black pepper to taste
  • Sesame seeds and extra green onions for garnish
  • Cooked rice or cauliflower rice for serving (optional, for meal prep containers)

Method
 

  1. Prep your veggies: Shred the cabbage, slice the carrots and bell pepper, and mince the aromatics. This is the most time-consuming step, so get it done first.
  2. Brown the chicken: Heat neutral oil in a large skillet or wok over medium-high heat. Add ground chicken, season with a pinch of salt and pepper, and cook until no longer pink, breaking it into small pieces.
  3. Add aromatics: Stir in onion, garlic, ginger, and the white parts of the green onions. Cook 2–3 minutes until fragrant and the onion softens.
  4. Build the sauce: Add soy sauce, rice vinegar, sesame oil, sriracha, and honey. Stir to coat the chicken. If you prefer a slightly glossy finish, add the cornstarch slurry and let it bubble for 30 seconds.
  5. Add the vegetables: Toss in cabbage, carrots, and bell pepper. Cook, tossing often, for 5–7 minutes until the cabbage is wilted but still crisp-tender. Taste and adjust seasoning.
  6. Scramble the eggs: Push the mixture to one side of the pan. Pour beaten eggs into the empty space. Scramble until just set, then fold into the chicken and veggies.
  7. Finish and garnish: Turn off the heat. Stir in the green parts of the green onions. Sprinkle with sesame seeds for a touch of crunch.
  8. Portion for meal prep: Divide into 4–5 containers. Add cooked rice or cauliflower rice on the side if using. Let cool before sealing.