Chicken Egg Roll Bowls with Sriracha Mayo
The absolute fastest way to get the savory, ginger-heavy flavors of a classic egg roll without the deep-frying wrapper. We pair crisp cabbage and deeply browned ground chicken over rice, then finish every meal prep container with a creamy, spicy sriracha mayo drizzle that pulls the whole dish together.
- Total Time25 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Bowl Base
- 3 cups cooked jasmine or long-grain white rice (from about 1 cup uncooked)
Stir-Fry Sauce
- ¼ cup (60 ml) soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
Egg Roll Mixture
- 1 tablespoon neutral cooking oil (like avocado or canola)
- 1 pound (450 g) 93% lean ground chicken
- 4 medium scallions, thinly sliced, white/light green and dark green parts separated
- 3 large garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 (14-ounce / 400 g) bag classic coleslaw mix (shredded cabbage and carrots)
Sriracha Mayo Drizzle
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Whisk the sauce: In a small bowl, stir together the soy sauce, rice vinegar, and toasted sesame oil. Set aside.
- Mix the drizzle: In a separate small bowl, whisk the mayonnaise and sriracha until smooth. Set aside.
- Brown the chicken: Heat the neutral oil in a large nonstick skillet or wok over medium-high heat. Add the ground chicken in an even layer and let it sit undisturbed for 2 to 3 minutes to develop a nice brown crust. Break the meat apart with a wooden spoon and continue cooking until completely cooked through (reaching an internal temperature of 165°F / 74°C), about 5 to 6 minutes total.
- Sauté the aromatics: Push the cooked chicken to the edges of the pan. Add the white and light green scallion slices, minced garlic, and grated ginger to the center. Cook for 1 minute until highly fragrant.
- Wilt the slaw: Pour in the bagged coleslaw mix and the prepared soy sauce mixture. Toss everything continuously for 3 to 4 minutes, just until the cabbage is wilted but still retains a bit of crunch. Remove the skillet from the heat.
- Assemble for meal prep: Divide the warm cooked rice evenly among four airtight meal-prep containers. Top each with an equal portion of the chicken and cabbage mixture. Garnish with the reserved dark green scallions and toasted sesame seeds. Portion the sriracha mayo into four separate small dressing containers to avoid heating the mayo later.
Notes
- Why it works: Standard bagged coleslaw mix is incredibly sturdy. Unlike tender greens that turn to mush after a day in the fridge, the sturdy shredded cabbage retains its texture well throughout its up to 4-day storage life.
- Storage and Safe Cooling: Divide the hot food into shallow containers to cool quickly, then cover and refrigerate without delay. This prevents condensation from ruining the rice while keeping the food safe. Store in the refrigerator for up to 4 days. Reheat the bowls in the microwave for 90 to 120 seconds, then drizzle with the reserved sriracha mayo right before eating so the sauce doesn’t separate.
Nutrition (per serving — estimates)
Calories: 469 | Total Carbs: 43g (Fiber: 3g, Sugar: 4g) | Fat: 21g (Saturated: 4g) | Protein: 27g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Asian-Inspired American
Nutrition
- Serving Size: 1 bowl
- Calories: 469
- Sugar: 4g
- Fat: 21g
- Saturated Fat: 4g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 27g