Name: Egg Roll in a Bowl with Chicken and Veggies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: ½ cup coconut aminos; 2 tablespoons toasted sesame oil; 2 tablespoons rice vinegar; 5 garlic cloves, minced (about 2 1/2 tablespoons); 1 tablespoon grated peeled fresh ginger (or 1 teaspoon ground ginger); ½ teaspoon Chinese 5-spice powder; 1-2 teaspoons avocado oil, coconut oil, or olive oil; 8 green onions, sliced; white/light green and dark green parts separated; 1 pound lean ground chicken or turkey (93% lean / 7% fat); 2 12-ounce bags broccoli slaw mix or coleslaw mix; Black sesame seeds; Sriracha; Sliced avocado; Fresh cilantro

Nothing beats the cozy, savory aroma filling your kitchen like this **Egg Roll in a Bowl with Chicken and Veggies Recipe**. It’s a quick, one-pan wonder that captures all the flavors of a classic egg roll, just without the wrapper—making it perfect for busy nights when you want something tasty and wholesome.

A white bowl is filled with a colorful mix of shredded light green cabbage, small pieces of cooked light brown meat, and thinly sliced bright orange carrots. The dish is topped with fresh, chopped dark green herbs and drizzled with a red sauce. Two brown wooden chopsticks rest across the top of the bowl, pointing slightly to the right. The bowl sits on a white marbled surface, with another similar bowl partly visible in the background and a small white bowl of chopped greens in the foreground. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Roll in a Bowl with Chicken and Veggies Recipe
Top Tip
How to Serve Egg Roll in a Bowl with Chicken and Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Roll in a Bowl with Chicken and Veggies Recipe

Why You'll Love This Recipe

This Egg Roll in a Bowl with Chicken and Veggies Recipe isn’t just flavorful; it’s downright comforting and healthy. I’ve made it countless times, especially when I want something satisfying but light. It’s flexible, delicious, and full of fresh ingredients that come together in under 30 minutes!

Speedy and Easy: You can whip it up on a busy weeknight without breaking a sweat.
Super Healthy: Packed with lean protein and fresh veggies, this bowl hits all the nourishing notes.
Full of Flavor: The zing of ginger and garlic paired with savory coconut aminos gives it just the right pop.
Diet-Friendly: Gluten-free, grain-free, paleo, and Whole30 compliant—so everyone at the table can enjoy it.

Ingredients & Why They Work

This recipe shines because it balances simple, fresh ingredients with bold Asian-inspired flavors. I always suggest using good quality ground chicken or turkey for a lean yet juicy base. The broccoli or coleslaw mix adds a crunchy, veggie-packed punch that complements the savory sauce perfectly.

Flat lay of fresh peeled ginger root with a small pile of grated ginger, a few glossy green onions separated into white/light green and dark green parts, several garlic cloves with papery skins removed, a bunch of crisp broccoli slaw mix, a mound of raw lean ground chicken, a small white ceramic bowl filled with dark toasted sesame oil, another small white bowl holding amber coconut aminos, a third small white bowl containing pale rice vinegar, a tiny heap of reddish-brown Chinese 5-spice powder, and a small white bowl with smooth avocado oil, arranged with perfect symmetry, all ingredients fresh and natural, no packaging, no duplicates, no utensils, no bottles, no patterns, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Coconut aminos: A soy sauce alternative that’s gluten-free and adds a mild, sweet-salty umami flavor.
Toasted sesame oil: Just a little brings a nutty aroma that rounds out the dish beautifully.
Rice vinegar: Adds acidity and brightness to balance the richness.
Garlic: Provides that classic punch and warmth—fresh is best here!
Fresh ginger: Offers a zesty kick that lifts the whole bowl.
Chinese 5-spice powder: This magical blend adds depth and a hint of sweet warmth; don’t skip it!
Avocado, coconut, or olive oil: Use your favorite neutral oil to sauté and keep things healthy.
Green onions: Both the white and green parts bring layers of flavor—from sweet to fresh and sharp.
Lean ground chicken or turkey: Lean but juicy enough to soak up all those lovely flavors.
Broccoli slaw or coleslaw mix: A quick-cooking veggie option that adds great texture.
Optional toppings: Black sesame seeds, sriracha, avocado slices, and cilantro elevate the flavors and garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Egg Roll in a Bowl with Chicken and Veggies Recipe is such a blank canvas. You can easily swap the chicken for turkey or even ground pork. Sometimes I add shredded carrots or bell peppers for extra color and sweetness. Feel free to tweak the spice level, especially if you like it hotter—more sriracha does the trick!

Vegetarian Version: Use crumbled tofu or a plant-based ground meat substitute, and add extra veggies like mushrooms to boost the savory flavor.
Seasonal Swap: Swap broccoli slaw for shredded Brussels sprouts or kale in cooler months for a seasonal twist.
Spice It Up: Add a pinch of red pepper flakes or a drizzle of chili garlic sauce to crank up the heat.

Step-by-Step: How I Make Egg Roll in a Bowl with Chicken and Veggies Recipe

A white bowl filled with a stir-fry dish featuring small pieces of light brown cooked chicken mixed with thinly sliced green vegetables, orange carrot strips, and light-colored bean sprouts, all coated in a light sauce. The dish is topped with chopped fresh green herbs and sliced green onions, adding a fresh pop of color. The bowl sits on a black and white striped cloth on a white marbled surface with a blurred white plate of additional green onions in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavorful Sauce

Start by mixing coconut aminos, toasted sesame oil, rice vinegar, minced garlic, grated ginger, and Chinese 5-spice powder in a small bowl. I always whisk it well to blend the flavors—it makes such a difference! Set this aside while you prep the rest.

Step 2: Sauté the Aromatics

Heat your skillet over medium, add oil, then toss in the white and light green parts of the green onions. Cook them for 2–3 minutes until they’re fragrant and just soft. This is where your kitchen starts to smell incredible—the garlic and green onions are a dream combo.

Step 3: Brown the Ground Chicken

Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook for 5–6 minutes, stirring occasionally, until it’s browned and cooked through. Make sure there’s no pink left—you want the chicken juicy but fully cooked.

Step 4: Toss in the Veggies and Sauce

Turn up the heat to medium-high, then add your broccoli slaw and the prepared sauce. Stir everything together and cook for about 6–7 minutes, or until the slaw is just tender but still has a nice crunch. This is the magic moment when all those flavors marry beautifully.

Step 5: Finish with Fresh Green Onion & Serve

Take it off the heat and stir in the dark green parts of the onions to add a fresh, mild bite. Serve right away in bowls, topped with black sesame seeds, sriracha, avocado slices, and cilantro if you like. I like to pile on the garnishes—it just takes the dish to the next level!

Top Tip

After making this dish several times, I’ve found these tips really help get the best results and full flavor from the Egg Roll in a Bowl with Chicken and Veggies Recipe.

Don’t Overcrowd the Pan: If your skillet is too full, the chicken steams instead of browns. Cook in batches if needed for better texture.
Use Fresh Ginger and Garlic: Fresh always wins here for the bright, aromatic punch instead of ground powder.
Watch Your Veggies: Don’t cook the slaw too long; you want some crunch to balance the tender chicken.
Taste Before You Finish: Give the dish a quick taste before plating—sometimes I add an extra splash of coconut aminos or a pinch of salt to hone the flavors.

How to Serve Egg Roll in a Bowl with Chicken and Veggies Recipe

Garnishes

I always top mine with black sesame seeds for that nutty crunch, a drizzle of sriracha if I’m feeling spicy, and fresh cilantro leaves to brighten every bite. Sometimes, I add creamy slices of avocado to mellow out the heat and add richness. These simple touches make each bowl feel fresh and special.

Side Dishes

I like to keep things simple and light here—a side of steamed jasmine rice or cauliflower rice works great if you want extra carbs. A crisp cucumber salad or quick pickled veggies balance the savory richness perfectly.

Creative Ways to Present

For gatherings, I’ve served this in mini lettuce cups for a fun, hands-on appetizer style. It’s a great way to impress without fuss! You can also offer an array of toppings buffet-style and let everyone customize their bowl with different greens, sauces, and crunchies.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it holds up really well for about 3 days. The veggies stay crispish and the chicken keeps its flavor. Just give it a good stir before reheating.

Freezing

Freezing works okay, but I recommend freezing before adding the fresh green onion tops or avocado toppings. Thaw in the fridge overnight and reheat gently to keep the veggies from getting mushy.

Reheating

A quick reheat in a skillet over medium heat keeps things flavorful and avoids sogginess that can happen in the microwave. You can add a splash of water or coconut aminos if it seems dry.

Frequently Asked Questions:

Can I use ground beef instead of chicken for this Egg Roll in a Bowl with Chicken and Veggies Recipe?

Yes! Ground beef works just as well and adds a richer flavor. Choose lean beef to keep the dish balanced. Cooking times are similar, just cook thoroughly until no pink remains.

Is this Egg Roll in a Bowl with Chicken and Veggies Recipe suitable for a Whole30 diet?

Absolutely! This recipe is Whole30 compliant since it uses coconut aminos instead of soy sauce and contains no added sugars, grains, or dairy.

Can I make this Egg Roll in a Bowl with Chicken and Veggies Recipe vegetarian?

Yes, you can swap out the chicken for crumbled tofu or a plant-based alternative. Adding more veggies like mushrooms or snap peas can boost the flavor and texture in a vegetarian version.

What can I use if I don’t have Chinese 5-spice powder for this recipe?

If you don’t have Chinese 5-spice, a simple mix of ground cinnamon, cloves, star anise, fennel, and black pepper can substitute. Or just use ground ginger and a pinch of cinnamon to keep some warmth and complexity.

Final Thoughts

This Egg Roll in a Bowl with Chicken and Veggies Recipe has become one of my go-tos for quick, nourishing dinners that don’t skimp on flavor. It’s like having your favorite takeout, but fresh, quick, and way healthier. I really hope you give it a try and make it your own—it’s a dish that feels both comforting and exciting, perfect for sharing with family and friends!