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Easy Unstuffed Egg Roll Bowl

Easy Unstuffed Egg Roll Bowl {healthy weeknight meal}

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


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!


  • 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


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

Keywords: One pan meal, ground chicken, weeknight meal