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Chicken Egg Roll Bowl l SimplyScratch.com

Chicken Egg Roll Bowl

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In this Chicken Egg Roll Bowl, ground chicken is cooked and tossed with napa cabbage, bok choy, shiitake mushrooms and carrots in a light ginger garlic sauce.
Course Mains & Entrees
Cuisine Asian
Keyword chicken, easy, egg roll, healthy, low fat, quick, stir fry
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Calories 224
Author Laurie McNamara


  • olive oil spray
  • 1 pound lean ground chicken
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 4 heaping cups sliced napa cabbage
  • 1 bunch baby bok choy (3 to 4 small) sliced with leafy tops included
  • 1 small yellow onion peeled, halved and sliced thin
  • 1 cup shredded carrot
  • 4 ounces sliced shiitake mushrooms stems being removed and discarded
  • 1/4 cup low-sodium tamari or low-sodium soy sauce
  • 1 tablespoon shaoxing rice wine
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons toasted sesame seeds
  • 3 green onions sliced
  • 1 pinch red pepper flakes optional


  • Spray a large wok or chefs pan with olive oil and preheat on high.
  • Once hot add in the chicken. Use a wooden spatula to break up the chicken into small crumbles and cook until no longer pink. About 6 to 8 minutes.
  • Add in the grated ginger and garlic, stir and cook 1 minute.
  • Then add in cabbage, bok choy, onion, carrot and mushrooms. Toss carefully to combine.
  • Pour in the tamari, rice wine, sesame oil and toasted sesame seeds. Toss frequently until the cabbage and bok choy start to wilt.
  • Immediately remove and garnish with green onions and more toasted sesame seeds.


Serving: 1g | Calories: 224kcal | Carbohydrates: 9g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 907mg | Potassium: 879mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5458IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg