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A chicken version of our classic egg roll in a bowl recipe! All the incredibly irresistible Asian flavors of the original, including the creamy chili sauce, but made with tender chicken. It’s a quick, easy, and utterly delicious skillet meal that fits a variety of dietary needs!
Before You Get Started
- The chicken is cooked first in this recipe, but it’s added back into the skillet at the end. Be careful not to overcook it when it’s on its own! Chicken breast meat cooks quickly anyway, and since it’s in small pieces here, it’ll cook faster than you might expect.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
let’s get spicy.
Make the creamy chili sauce first so all the flavors can deepen while you’re cooking up your chicken egg roll in a bowl. Just mix together mayo, sriracha (or hot sauce), and a little salt – so easy!
Cheryl’s Tip: If you’re meal prepping this recipe, refrigerate the sauce separately from the chicken-cabbage mixture.
Cook the chicken.
3-5 minutes in a skillet over medium heat, then transfer the chicken to a plate or a bowl and set it aside for now.
Onto the rest.
Start by sautéing red onions, garlic, and the white parts of green onions in sesame oil. Once the red onions have softened, add in the coleslaw mix, ginger, water chestnuts (or not), coco aminos, sriracha, and vinegar. Stir it all together and let it cook until the cabbage in nice and tender, then add the cooked chicken back to the pan.
wrap it up.
When the cabbage is tender, the chicken is hot, and the liquid has reduced, it’s time to eat! Divvy your egg roll in a bowl into the “bowl” part of the recipe, drizzle the creamy chili sauce over it, garnish it with green onions and sesame seeds if you want, then enjoy!
What I Love About This Recipe
- We love an egg roll in a bowl around here, and this chicken version is no exception. If you’re a fan of the original, or even just a fan of egg rolls in general, you’ll love it, too. It basically is an egg roll, just without the fried wrapper!
- With whole ingredients, no sweeteners, no dairy, no soy, and no gluten, this recipe is naturally Whole30-compatible, paleo-friendly, and low carb. It’s super easy to make keto, too, if needed – check out the recipe variations below!
- The creamy chili sauce? You’ll want to put it on EVERYTHING. Consider yourself warned. It’s SO good, with just a little bit of heat, and the mayo base is deliciously tangy.
- There’s practically no prep work! You’re welcome to shred your own cabbage instead of using a bagged coleslaw mix, but that’s totally up to you.
Recipe Variations
- Keep Things Keto: Nix the water chestnuts, use a keto-friendly hot sauce, and swap out the coconut aminos for lite tamari. Soy sauce will work, too, if you’re not also paleo or on a Whole30 round. To drop the carbs even more, reduce or omit the red onion.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Chicken Egg Roll in a Bowl
Equipment
- small mixing bowl
- Silicone spatula
- Large skillet
- Large wooden spoon
- Plate or bowl
- sandwich bag optional
- Kitchen scissors optional
Ingredients
For the Creamy Chili Sauce
- ¼ cup mayonnaise store-bought or make your own
- 1-2 tablespoons sriracha or hot sauce, to taste
- 1 large pinch salt more or less to taste
For the Chicken
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken breasts cut into small pieces, approximately 2–4 chicken breasts
For the Egg Roll in a Bowl
- 1 tablespoon sesame oil
- 6 green onions white parts only, sliced
- ½ cup diced red onion optional
- 2 ½ tablespoons minced fresh garlic approximately 5 large cloves
- 1 teaspoon grated fresh ginger
- 1 8-ounce can water chestnuts chopped, optional
- 1 tablespoon sriracha or hot sauce, more or less to taste
- 1 14-ounce bag coleslaw mix
- 3 tablespoons coconut aminos
- 1 tablespoon rice wine vinegar
- ¼ teaspoon freshly cracked white pepper more or less to taste
- salt to taste
Serving Suggestions (All Optional)
- 6 green onions green parts only, sliced
- black sesame seeds
Instructions
For the Creamy Chili Sauce
- Add ¼ cup mayonnaise, 1-2 tablespoons sriracha, and 1 large pinch salt to small mixing bowl. Stir ingredients together until fully incorporated.
- Once incorporated, set bowl aside. Alternately, cover bowl with lid or food-safe plastic wrap and refrigerate until ready to serve.
For the Chicken Egg Roll in a Bowl
- Place large skillet on stovetop over medium heat. When pan is hot, add 1 tablespoon sesame oil. Continue heating pan until oil is hot and shimmery, swirling and tilting pan as needed to distribute oil across surface.
- When oil is hot, place pieces of 1 pound boneless, skinless chicken breasts in skillet. Cook chicken, stirring occasionally, approximately 3 to 5 minutes or until chicken pieces are opaque and lightly golden.
- Transfer cooked chicken to plate or bowl and set aside.
- Return skillet to heat. Add remaining 1 tablespoon sesame oil to skillet and heat oil until shimmery.
- When oil is hot, add sliced white parts of 6 green onions, ½ cup diced red onion, and 2 ½ tablespoons minced fresh garlic to skillet. Stir to incorporate, then sauté ingredients, stirring frequently, approximately 5 minutes or until onions begin to soften.
- Once onions have softened, add 1 teaspoon grated fresh ginger, 1 8-ounce can water chestnuts, 1 tablespoon sriracha, 1 14-ounce bag coleslaw mix, 3 tablespoons coconut aminos, 1 tablespoon rice wine vinegar, ¼ teaspoon freshly cracked white pepper, and salt to skillet. Stir ingredients together until well incorporated.
- Cook egg roll mixture, stirring often, until cabbage is tender, approximately 5 minutes.
- Reduce heat under skillet to low. Return cooked chicken to skillet and stir to incorporate.
- Continue cooking mixture, stirring often, until chicken is warmed through and liquid has reduced.
To Serve
- When cabbage is tender and chicken is hot, portion egg roll mixture into serving bowls.
- Transfer prepared creamy chili sauce to plastic sandwich bag. Cut away one corner of sandwich bag to create piping bag, then pipe creamy chili sauce over each bowl of chicken egg roll.
- Sprinkle sliced green parts of 6 green onions and black sesame seeds over chili sauce if desired.
- Serve immediately.
- Sriracha: If you’re paleo or on a Whole30 round, make sure your sriracha is fully compatible.
- Leftovers: Refrigerate leftovers in an airtight container up to 4 days. Store chili sauce separately to maintain egg roll texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Other Asian-Inspired Recipes We Can’t Get Enough Of
- Instant Pot Bourbon Chicken
- 15 Minute Spicy Ramen
- Beef Pad Thai
- Szechuan Chicken
- Trader Joe’s Orange Chicken in the Air Fryer
- Chicken Satay with an Easy Peanut Sauce
- Instant Pot Black Rice (aka Forbidden Rice)
- Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Salt and Pepper Tofu
- Hibachi Chicken with Fried Rice and Vegetables
- Very Favorite Stir Fry Noodles (with Tofu or Chicken)
- Wonton Egg Drop Soup
- Air Fryer Chicken Katsu
- Instant Pot Japanese Curry
- Thai Peanut Chicken
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