The Best One-Pan Chicken Egg Roll Bowls (Quick & Easy Weeknight Dinner!)
My kitchen often feels like a whirlwind during the week, a testament to my two energetic kids and a never-ending to-do list. There are those evenings when I crave the vibrant, savory flavors of my favorite takeout, but I also want the comfort and goodness of a homemade meal. This recipe for Chicken Egg Roll Bowls (Quick One-Pan Dinner) was born out of one such busy Tuesday, and it quickly became a tried-and-true family favorite. It’s truly the ultimate easy dinner solution!
I remember the first time I whipped this up, skeptical if it could truly capture that classic egg roll taste without the fuss of frying or rolling. One bite, and I was hooked. My husband, usually a tough critic, immediately declared it a new household staple. It’s comforting, incredibly flavorful, and perfect for when you need a hearty weeknight meal without spending hours in the kitchen.
This tested recipe brings all the craveable flavors of an egg roll into a simple, healthy, and incredibly quick bowl. Say goodbye to greasy takeout and hello to a fresh, vibrant, and utterly satisfying meal that comes together in a single pan – making clean-up a breeze!
Why You’ll Love This Recipe
❤️ Incredibly Flavorful: You get all the savory, umami-packed goodness of a classic egg roll, deconstructed into a wholesome bowl. The combination of seasoned ground chicken, crisp-tender cabbage, and a savory sauce is truly addictive. Each bite is a burst of fresh, Asian-inspired flavors.
❤️ Healthy & Wholesome: Packed with lean protein from the chicken and a generous amount of fresh vegetables, this bowl is a nutritional powerhouse. It’s a fantastic way to sneak in extra veggies and feel good about what you’re eating. Plus, it’s naturally gluten-free if you use tamari!
❤️ Customizable: This recipe is super flexible! Don’t have ground chicken? Use pork, turkey, or even beef. Want more veggies? Toss in some shredded carrots, bell peppers, or mushrooms. It’s easy to adapt to your family’s preferences and what you have on hand.
❤️ Meal Prep Friendly: These bowls are fantastic for meal prepping! Cook a big batch on Sunday, and you’ll have delicious, ready-to-eat lunches or dinners for days. They reheat beautifully and taste just as good the next day. This makes busy weekdays so much smoother.
❤️ Budget-Friendly: Made with common, affordable ingredients, this recipe is kind to your wallet. It’s a delicious way to enjoy restaurant-quality flavors without the takeout price tag. You’ll be amazed at how much flavor you can get from everyday staples.
What You Need
You only need a few simple pantry staples and fresh ingredients for this incredibly satisfying recipe! Most items you likely already have on hand, or they’re easily found at any grocery store. Check the full printable recipe card below for detailed measurements and a complete list to get started on this quick one-pan dinner.
Expert Tips
⭐ Balance the Sauce: Taste the sauce before adding it to the pan and adjust to your preference. If you like it spicier, add more sriracha or a pinch of red pepper flakes. For more tang, a splash of rice vinegar works wonders. A perfectly balanced sauce elevates the entire dish.
⭐ Don’t Overcrowd the Pan: If you’re doubling the recipe or using a smaller pan, cook the chicken and vegetables in batches. Overcrowding lowers the pan temperature, leading to steaming instead of browning, which prevents those desirable textures from developing. Giving ingredients space allows them to cook properly.
⭐ Fresh Garnishes are Key: A sprinkle of chopped green onions and a handful of sesame seeds aren’t just for looks; they add essential fresh flavor, crunch, and aroma that brightens the whole dish. Don’t skip them – they complete the egg roll experience! A drizzle of toasted sesame oil right at the end also adds a wonderful nutty finish.
⭐ Prep Ahead for Speed: To make this an even quicker one-pan dinner, chop your garlic, ginger, and green onions, and shred your cabbage ahead of time. Having everything prepped and ready to go will shave precious minutes off your cooking time and make the process truly seamless. This is my secret weapon for speedy weeknight meals.
Variations & Substitutions
This recipe is incredibly versatile, so feel free to get creative and tailor it to your dietary needs or what you have on hand!
- Keto/Low-Carb: Serve these delicious bowls over cauliflower rice instead of white rice for a fantastic low-carb option. The flavors are so robust, you won’t even miss the traditional rice! You could also add extra shredded cabbage for more volume.
- Vegan/Vegetarian: Easily transform this into a plant-based meal! Simply swap the ground chicken for crumbled extra-firm tofu, tempeh, or finely chopped mushrooms. Ensure you press the tofu well to remove excess water for the best texture. Use a vegetarian hoisin sauce if needed.
- Gluten-Free: The recipe is naturally gluten-free if you ensure your soy sauce is replaced with tamari. Always double-check labels on hoisin sauce or other condiments, as some brands may contain gluten.
- Spice It Up: If you love a kick, increase the amount of sriracha or add some chili garlic sauce to the mixture. A pinch of red pepper flakes sautéed with the garlic and ginger will also add a lovely warmth.
- Add More Veggies: Feel free to toss in other quick-cooking vegetables like shredded carrots, thinly sliced bell peppers, snow peas, or sliced water chestnuts for extra crunch and nutrients. Add them with the cabbage.
- Different Proteins: Don’t have ground chicken? Ground pork, turkey, or even lean ground beef work wonderfully in this recipe, offering slightly different but equally delicious flavor profiles. Adjust cooking time slightly if needed for pork or beef.
Storage & Freezing
These Chicken Egg Roll Bowls are fantastic for meal prepping and store wonderfully!
To store leftovers, allow the bowls to cool completely before transferring them to airtight containers. They will keep fresh in the refrigerator for up to 3-4 days.
For reheating, simply warm portions in the microwave until heated through, or gently sauté in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.
While you can freeze components, the cabbage tends to get a bit soft after thawing. If freezing, I recommend cooking the chicken and sauce mixture, then freezing that portion separately. When ready to eat, thaw, reheat, and then add freshly sautéed cabbage for the best texture. Otherwise, the cooked bowls can be frozen in individual portions for up to 2-3 months. Thaw overnight in the fridge before reheating.
FAQ
Q: Can I use pre-shredded coleslaw mix?
A: Absolutely! Pre-shredded coleslaw mix (without dressing) is a fantastic shortcut and works perfectly in this recipe. It saves you prep time and is often a mix of cabbage and carrots, adding extra color and nutrients.
Q: What can I serve with Chicken Egg Roll Bowls?
A: These bowls are incredibly satisfying on their own! However, they also pair wonderfully with a side of white or brown rice, cauliflower rice for a low-carb option, or even wrapped in lettuce cups for a fresh, crunchy twist. A sprinkle of crispy wonton strips on top is a delicious indulgence.
Q: Is this recipe spicy?
A: The spice level is quite customizable! The recipe typically calls for a moderate amount of sriracha, which provides a pleasant warmth rather than intense heat. You can easily reduce or omit it for a milder version, or increase it significantly if you love extra spice.
Q: Can I prepare any parts of this recipe in advance?
A: Yes! To make meal time even quicker, you can chop all your aromatics (garlic, ginger, green onions) and shred your cabbage ahead of time. You can also mix the sauce ingredients together and store them in an airtight container in the fridge for up to 2-3 days. This pre-prep makes the actual cooking process a breeze!
Conclusion
There you have it – a vibrant, flavorful, and incredibly easy one-pan meal that brings all the joy of egg rolls without the fuss! These Chicken Egg Roll Bowls are truly a weeknight hero, proving that healthy, delicious food doesn’t have to be complicated. Give this recipe a try, and I promise it’ll become a new favorite in your kitchen too. Don’t forget to pin this recipe for later and share your creations with me! Happy cooking!
One-Pan Chicken Egg Roll Bowls | Quick & Easy Dinner
Ingredients
- 1 lb ground chicken (or pork, turkey, beef)
- 1 tbsp sesame oil, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
- 1/4 cup low-sodium soy sauce (or tamari for GF)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1-2 tsp sriracha (to taste)
- 1/4 cup chicken broth (or water)
- 2 green onions, chopped, for garnish
- 1 tbsp sesame seeds, for garnish
Instructions
- Step 1 Heat 1/2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add ground chicken, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess grease and set chicken aside.
- Step 2 Add remaining 1/2 tbsp sesame oil to the same skillet. Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and grated ginger and cook for another minute until fragrant.
- Step 3 Return cooked chicken to the skillet. Add coleslaw mix and cook, stirring frequently, for 3-5 minutes, until cabbage is crisp-tender.
- Step 4 In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sriracha, and chicken broth.
- Step 5 Pour the sauce over the chicken and vegetable mixture in the skillet. Toss everything to coat evenly and cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Step 6 Remove from heat. Serve immediately, garnished with chopped green onions and sesame seeds. Enjoy as is, or over rice or cauliflower rice.
