Chicken Egg Roll in a Bowl


Luke always asks me to make him “healthy” prepped meals that he can take to work. He works long hours, so sometimes he will eat more than one meal on a shift, so it’s easy for him to take multiple meals and eat when he can.

Anyway, I’m not a fan of healthy, green, granola lifestyle type of cooking. Give me the butter, fat, cream and sugar! That’s just how I am, but Luke is not! He tries his best to eat right and eat clean. So I try my best to accommodate for him every now and then!

A few months ago, Luke was working in the valley and found a healthy food store that prepped meals. One of the meals was a ground turkey egg roll bowl, he fell in love with it. He came home from that trip and kept asking me to make it for him, so I did.

I’ve made it a few times since, and tweaked the ingredients here and there. I like using ground chicken, but it could be done with just about anything! Hope you enjoy!



I - 1 1/2 tbs sesame oil
- 1 lb ground chicken
- 3 cups shredded cabbage
- 1 small yellow onion
- 3 cloves of garlic
- 3/4 cup of diced carrots 
- 1/4 cup of diced green onions 
- 2 1/2 tbs soy sauce (or more, taste to your 
- 1 tsp onion powder
- 2 tbs garlic powder 
- Toasted sesame seeds optional 
- Salt and pepper to taste (lots of pepper)
- Sriracha mayo for garnish, optional


Dice the yellow onion, garlic and carrots, set aside. Pour sesame oil into pan over medium high heat and begin cooking the ground chicken. Salt and pepper the chicken lightly. When the chicken seems mostly cooked through, add in the cabbage, yellow onion, garlic and carrots. As they cook down, season with garlic powder and onion powder. Add in soy sauce, taste the mixture and if it needs more soy sauce add a teaspoon more at a time, till you have achieved a taste to your liking.

Remove the pan from heat and throw in diced green onions and toasted sesame seeds. Serve in bowl and add Sriracha mayo on top if desired. Let cool and it is ready to serve.


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