This bowl of rich chicken egg roll, made with ground chicken and vegetables is excellent to prepare the lunch for lunch or to enjoy as a fast dinner!
Chicken egg
If you like the tasty aromas of an egg roller, but you want an easier and healthier way to enjoy them as a main dish, this chicken bowl is the perfect solution. It’s all you like in egg rolls – minus deep fry and packaging difficulties! It is also packaged with weak proteins and high fiber vegetables with all
CRAVE The preferred taking value, ready in less than 30 minutes. It has been lately, when I want something to prepare the table, because it is nice. And if you want egg rolls, I don’t miss the shrimp rolls with frying for an easier approach to the original.
Why does this egg roller bowl work
If you have my book, fast and slow, I have a bowl recipe with rolling egg with pork. But, since I always bought grinded chickens, I wanted a chicken variation and whipped it quite often.
- Rich in protein and fiber: The ground chicken, cabbage and bok choy make this dish as nutrient as delicious.
- Quick and easy: Ready in about 20 minutes, making it perfect for weeks.
- Customizable: Change the chicken for ground turkey, tofu or shrimp to keep things interesting.
- Better than taking over: All the flavors you love with a fraction of oil and transformed into a balanced dinner.
- Dietary restrictions: Weight, friendly, gluten -free, high protein -free, high -fiber -free content
If you do this Healthy recipe for running chicken eggs, I would like to see her. Tag -me in your photos or videos. Instagram, Tiktokor Facebook. And make sure that you are joining Skinnytaste community To see what everyone cooks!
What do you need
Here are all the ingredients you need to make these bowls of Eggroll. Please refer to the recipe card below for the exact measurements.
- 93% weak ground chicken Any ground meat can be used here, such as ground turkey or pork.
- Soy sauce: Use low sodium to keep salt under control or tamari for a gluten -free option.
- Scallii: Slice and separate the dark green and green/white parts. You will use dark green for the gasket.
- Aromatic: Chopped garlic and fresh ginger
- Slaw Mix in a package It is a simple way to add a lot of vegetables without any training. You can use a lot of cabbage or broccoli.
- Baby Bok Choy Provides vitamins A, C and K.
- Chinese rice wine: You can use Mirin or Sherry Sherry Substitute.
- Sesame oil gives her a toastic aroma
- White rice: I have instant rice instructions if you do not want to cook it on the stove. Or use frozen or instant.
How to make chicken egg rolls in a bowl
This light egg roller in a bowl does not last long. Just brown the meat, then throw the vegetables and sauce. Please see the recipe card at the bottom for printing indications.
- I brown the chicken In a large non-stick pan on medium-high heat. Pour into a soy sauce and break the meat while cooking.
- Cook anything else: Add the light white/green pieces, garlic and ginger from the scale and cook for a few minutes. Add the vegetables, the soy sauce, the rice wine and the sesame oil left and cook until they are off, but still crunchy.
- Service: Garnish with scales and serve with rice.
Personalize the bowl
- Meat options: Use ground turkey, ground beef or shrimp.
- Do it Vegan: Change the chicken for tofu or tempeh.
- Spice it: Add Sriracha, Chili flakes or a drop of Chili Crisp.
- Extra umbami: A splash of fish sauce or hoisin sauce deepens the aroma.
- Make it with low carbohydrate content: Leave the rice or serve it over cauliflower rice.
Storage
These egg rolls in a bowl are wonderful for the preparation of the table. Fill the glass containers with rice and add with the chicken mixture.
- Refrigerator for 4 days.
- Freeze for 3 months.
- Reheat In the microwave to the hot.
More meals preparation recipes you will love
For more dinner ideas, see my meal preparation recipe collection, plus Five Asian recipes To satisfy your lusts!
Yield: 3 portions
Serving size: 1 ½ cups
- 1 pounds 93% ground chicken
- 3 spoon spoon Less sodium soy sauce, or gluten -free soy sauce, divided
- 3 environment Scallion, sliced ​​parts, dark green, separated for gasket
- 2 Cloves garlic, minced
- ½ spoon freshly ground ginger or ginger paste
- 3 Buckets Mix Slaw with cabbage, carrots and/or broccoli, or your favorite Slaw mix
- 2 Buckets Baby Bok Choy, chopped, from 2
- ½ spoon Wine of Chinese rice, (mirin) or dry sherry
- ½ spoon spoon Sesame oil
- 2 Buckets Cooked white rice, for serving
In a large non-stick pan, cook the chicken at medium-high level, with ½ tablespoon of soy sauce until browned and cook, breaking it to smaller pieces while cooking, about 5 minutes.
Add the scallion whites and light green parts, garlic and ginger, mix well and cook to soft, 2 to 3 minutes. Add the vegetables, pour the rest of 2 ½ tablespoons soy sauce, rice wine and sesame oil and cook by mixing occasionally until the vegetables are wilted, but still crunchy, about 4 minutes.
Remove from the fire and finish with scales. Serve with rice.
Last step:
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Service: 1 ½ cups, Calories: 442 kcal, Carbohydrates: 46.5 g, Protein: 36.5 g, Fat: 12 g, Saturated fat: 3 g, Cholesterol: 114.5 Mg, Sodium: 785.5 Mg, Fiber: 2.5 g, Sugar: 3 g
