Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Unstuffed Egg Roll Bowl

Easy Unstuffed Egg Roll Bowl {healthy weeknight meal}


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Brittany
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Easy Unstuffed Egg Roll Bowl takes convenience to the next level with pre-sliced veggies so you can assemble it without all the chopping. This recipe is a source of lean protein, veggies, and carbohydrates and gives you a balanced weeknight meal in minutes!


Ingredients

Scale
  • 1 tbsp avocado oil
  • 1 lb ground chicken
  • 1 package sliced mushrooms (227g)
  • 1 bag coleslaw mix (397g)
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch

For serving: 

  • Cooked basmati rice
  • Sweet & sour sauce 
  • Sesame seeds, optional
  • Sliced green onion, optional

Instructions

1. Heat avocado oil over medium-high heat in a large frying pan. Add garlic, ginger, and onions. Saute until onions are translucent, about 3 minutes.

2. Add ground chicken, onion, and mushrooms to the pan. Cook the mixture (crumbling the chicken) until the chicken is no longer pink, about 6-8 minutes.

3. While the chicken mixture is cooking, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl. Set aside.

4. Once the chicken has cooked, add the coleslaw mix and sauce to the pan. Continue cooking, stirring until slaw has wilted, about 3-4 minutes.

5. Serve with basmati rice and sweet and sour sauce. Top with sesame seeds and sliced green onion (optional).

  • Prep Time: 10
  • Cook Time: 20
  • Category: One pot
  • Method: Stove top