It is 6pm and you are tired. Dinner needs to happen fast. You want something healthy but also very satisfying.
These High Protein Egg Roll Bowls are your new secret weapon. They are fresh, filling, and ready in just 15 minutes. This recipe is perfect for a healthy reset any time of year.
What Makes These High Protein Egg Roll Bowls Special
This dish delivers all the flavor of an egg roll without the frying. It is a fantastic option for busy weeknight dinners. Your whole family will love the savory, ginger-spiked sauce.
It is naturally low in carbs and packed with lean protein. You only need one large skillet for the entire meal. Cleanup is incredibly fast and stress-free for you.
Simple Cooking Steps
Making these High Protein Egg Roll Bowls is as simple as browning meat. You will start by cooking the ground chicken until golden. Then, you simply stir in the fresh aromatics and cabbage.
The sauce comes together in just a few seconds. You pour it over the pan and watch it glaze everything. Even beginner cooks can master this dish on the first try.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using pre-shredded coleslaw mix saves you so much chopping time.
- 1 lb lean ground chicken
- 14 oz bag coleslaw mix (shredded cabbage and carrots)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons sliced green onions
- 1 teaspoon sriracha
- 1 tablespoon avocado oil
Step-by-Step Directions
- Heat avocado oil in a large skillet or wok over medium-high heat.
- Add ground chicken and cook until browned and crumbled, approximately 5-6 minutes.
- Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add the coleslaw mix to the skillet and sauté for 3-4 minutes until the cabbage is tender-crisp.
- Whisk together soy sauce, sesame oil, rice vinegar, and sriracha in a small bowl.
- Pour the sauce over the chicken and cabbage mixture, tossing to coat evenly.
- Remove from heat and garnish with sliced green onions before serving.
Best Ways to Enjoy It
Serve these bowls warm in your favorite shallow dishes. You can enjoy them exactly as they are for a light meal. For a heartier dinner, serve over fluffy white rice or quinoa.
Pack into containers for the most delicious weekday lunches you have ever had. Set the table and enjoy a stress-free meal with your family. It is the perfect way to end a long day.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and tasty for up to four days. To reheat, simply pop them in the microwave for two minutes. You can also reheat in a skillet for a few minutes. This helps keep the cabbage from getting too soft.
Tips for Best Results
- Use fresh ginger instead of powder for the best aromatic flavor.
- Do not overcook the cabbage to keep a nice crunch.
- Substitute ground turkey or pork if you prefer different proteins.
- Prep the sauce while the chicken browns to save extra time.
- Add an extra drizzle of sriracha if you love a spicy kick.
- Garnish with sesame seeds for a pretty, restaurant-quality look.
Ways to Switch It Up
- Make it vegetarian by using crumbled firm tofu instead of chicken.
- Add sliced bell peppers for extra color and vitamins.
- Swap soy sauce for liquid aminos to keep it gluten-free.
Common Questions
Can I freeze these egg roll bowls?
The cabbage can become a bit watery after freezing. It is best enjoyed fresh or from the fridge. If you must freeze, reheat in a hot pan.
Is this recipe very spicy?
The small amount of sriracha adds a very mild warmth. You can easily omit it for kids. Add more if you enjoy bold heat.
I hope this quick meal brings some calm to your busy weeknight. It is so satisfying to eat something this healthy and delicious. You deserve a meal that makes you feel good.
— Katie Wood
Ingredients
- 1 lb lean ground chicken
- 14 oz bag coleslaw mix (shredded cabbage and carrots)
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low -sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons sliced green onions
- 1 teaspoon srirach a
- 1 tablespoon avocado oil
Instructions
- Heat avocado oil in a large skillet or wok over medium-high heat.
- Add ground chicken and cook until browned and crumbled, approximately 5-6 minutes.
- Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add the coleslaw mix to the skillet and sauté for 3-4 minutes until the cabbage is tender-crisp.
- Whisk together soy sauce, sesame oil, rice vinegar, and sriracha in a small bowl.
- Pour the sauce over the chicken and cabbage mixture, tossing to coat evenly.
- Remove from heat and garnish with sliced green onions before serving.
