Description
Easy Egg Roll in a Bowl made in one pan with chicken, coleslaw mix, and classic egg roll flavors.
Ingredients
Scale
- 1 lb chicken thighs (cut into bite-size pieces, about 4 chicken thighs, pat dried with paper towel before cutting)
- 1 tablespoon avocado oil
- sea salt and pepper (to season chicken, to taste)
- 1 tablespoon garlic (finely chopped or minced)
- 1 medium onion (finely diced)
- 1 lb coleslaw mix (with green cabbage, purple cabbage, and carrot)
- 1 medium carrot (peeled and grated)
- 1 tablespoon rice vinegar
- 1/4 cup low-sodium soy sauce
- 1 teaspoon ground ginger
- 2 tablespoons teriyaki sauce (or sweet & sour sauce, hoisin, or oyster sauce)
- 1 tablespoon sesame oil (before serving)
- 1/4 cup green onion (sliced)
- sesame seeds (to taste, both black and regular)
Instructions
- Heat the avocado oil in a large skillet or wok over medium heat. Add the chicken thighs, season with salt and black pepper, and cook until lightly browned. Stirring few times.
- Stir in the garlic and chopped onion. Cook for 1–2 minutes, just until fragrant and the onion begins to soften, stirring few times.
- Reduce the heat to low to prevent burning and allow the flavors to blend.
- Add the coleslaw mix, shredded carrots, rice vinegar, soy sauce, ground ginger, and teriyaki sauce. Stir well to combine.
- Toss everything together and cook for 5–10 minutes, stirring occasionally, until the vegetables are tender and coated in the sauce to your liking.
- Remove from heat and drizzle with sesame oil. Serve warm and garnish with green onions, sesame seeds, hot sauce, fried rice or quinoa, if desired. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 100 mg
Keywords: Egg Roll Bowl