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Ground Chicken Egg Roll in a Bowl - A Fast, Fresh, One-Pan Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken (93–96% lean)
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger in a pinch)
  • 1 (14–16 ounce) bag coleslaw mix (shredded cabbage and carrots) or 5 cups shredded cabbage + 1 cup shredded carrots
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons sesame oil (to taste)
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • Salt and black pepper, to taste
  • Optional for serving: cooked rice or cauliflower rice, lime wedges, lettuce leaves for wraps

Method
 

  1. Prep your aromatics: Chop the onion, mince the garlic and ginger, and slice the green onions. Keep everything close to the stove so the cooking flows.
  2. Brown the chicken: Heat the oil in a large skillet over medium-high. Add the ground chicken, season lightly with salt and pepper, and cook, breaking it into small crumbles, until no longer pink and lightly browned, about 4–6 minutes.
  3. Build flavor: Add the onion and cook until softened, 2–3 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Don’t let them burn.
  4. Add the veggies: Toss in the coleslaw mix. Cook, stirring often, until the cabbage is wilted but still has some bite, 3–5 minutes. If the pan looks dry, splash in a tablespoon of water.
  5. Season the skillet: Stir in the soy sauce, rice vinegar, and sesame oil. Add sriracha if using. Taste and adjust—add more soy for salt, vinegar for brightness, or sesame oil for richness.
  6. Finish and garnish: Turn off the heat. Fold in most of the green onions. Sprinkle with sesame seeds and the remaining green onions.
  7. Serve your way: Spoon into bowls as-is, over rice or cauliflower rice, or tuck into lettuce leaves. Add a squeeze of lime if you like a citrus pop.