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Chicken Egg Roll Bowls

A delightful medley of tender ground chicken and fresh veggies served over rice or quinoa, capturing the vibrant flavors of traditional egg rolls in a healthier way.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken Use halal ground chicken.
  • 2 cups coleslaw mix (cabbage and carrots)
  • 3 pieces green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce Ensure it's halal.
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • 4 servings cooked rice or quinoa For serving.
  • as needed soy sauce and sesame seeds For garnish.

Method
 

Cooking
  1. In a large skillet over medium heat, add the ground chicken. Break it apart with a spoon and cook until no longer pink, about 5-7 minutes.
  2. Stir in the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
  3. Add the coleslaw mix and chopped green onions to the skillet. Cook for an additional 3-4 minutes until the cabbage begins to soften.
  4. Pour in the soy sauce and sesame oil, stirring well to combine. Season with salt and pepper according to taste. Cook for another minute.
  5. Scoop the chicken mixture over bowls of cooked rice or quinoa. Garnish with additional green onions, sesame seeds, and a drizzle of soy sauce if desired.

Notes

For a different flavor, you can substitute ground chicken with ground turkey or beef as long as it’s halal. Don’t overcook the vegetables for a perfect crunchy texture. Prepare rice or quinoa before cooking to save time. Leftovers can be stored in an airtight container for up to 3 days.