Chicken Egg Roll Bowl
A quick and satisfying dish that delivers the flavors of an egg roll without the wrapper, featuring shredded chicken, crunchy coleslaw, and a savory sesame-soy glaze.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie, leftover roast, or poached chicken)
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup sliced carrots (matchstick or thin rounds)
- 4 pieces green onions, sliced (reserve some for garnish)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (fresh is best)
- 3 tablespoons soy sauce (substitute tamari for gluten-free)
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
Preparation
- Heat sesame oil in a large skillet over medium heat.
- Add the minced garlic and ginger, sauté for about 30 seconds until fragrant—don’t let them brown.
- Add the coleslaw mix and sliced carrots to the skillet. Cook, stirring, for 3–4 minutes until the vegetables are slightly softened but still have crunch.
- Stir in the shredded chicken and pour in the soy sauce. Cook for another 3–4 minutes, stirring occasionally, until the chicken is heated through and the flavors meld.
- Taste and season with salt and pepper if needed (remember soy sauce adds saltiness).
- Serve in bowls and garnish with sliced green onions and a sprinkle of sesame seeds.
Notes
For added flavor, serve with a wedge of lime or a drizzle of sriracha mayo. Store leftovers in an airtight container for up to 3–4 days. Reheat in a skillet with a splash of water or chicken stock.