Egg Roll in a Bowl

All of the flavors and textures of the filling in a Chinese takeout egg roll are served over brown rice in this quick and easy skillet meal. For even more flavor I top it with a savory peanut sauce that you can whip up in only a minute.

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Egg Roll in a Bowl

Prep Time
10 mins

Cook Time
10 mins

Serves
2

INGREDIENTS

Nonstick cooking spray

8 ounces ground chicken breast

1 teaspoon Chinese five spice powder

1 teaspoon (jarred) minced garlic

4 ounces button mushrooms, sliced

3 cups shredded coleslaw cabbage mix

1 cup shredded carrots

2 tablespoons reduced-sodium tamari soy sauce

1/3 cup sliced scallions

1 teaspoon sesame oil

1 1/2 cups cooked brown rice

PEANUT SAUCE

1 tablespoon natural peanut butter

1 tablespoon reduced-sodium tamari soy sauce

1 teaspoon sesame oil

1 teaspoon ginger paste (see tip)

1 teaspoon rice wine vinegar

2 tablespoons water

DIRECTIONS

Spray a large skillet or wok with nonstick cooking spray and place over high heat.

Add ground chicken to the hot skillet and sauté 4 minutes, crumbling as it cooks, just until it begins to brown.

Reduce heat to medium-high and add mushrooms, five spice powder, and garlic. Stir fry for 4 minutes, or until mushrooms are nearly tender and chicken is cooked through.

Add cabbage mix, carrots, and soy sauce and stir fry for 1–2 additional minutes, just until cabbage begins to cook down.

Remove from heat and stir in scallions and sesame oil.

In a small mixing bowl, whisk together all Peanut Sauce ingredients, adding additional water if needed to thin it out to your desired consistency.

Prepare each bowl by topping 3/4 cup of cooked brown rice with 1/2 of the ground chicken and cabbage stir fry. Serve drizzled with 1/2 of the peanut sauce.

Mona’s Tips

Ginger paste is sold in small tubes in a refrigerated case in the produce section. In this recipe it saves you from having to peel, chop, and purée fresh ginger into the Peanut Sauce.

Ingredient Insider

Ground chicken breast is packed with protein and has only 2g of fat per 4-ounce serving. Once cooked it has a texture that is similar to regular chicken breast, not ground beef, but I think that makes for something different and delicious.

Calories per serving: 490 ∙ Fat: 13.5g ∙ Carbs: 47g ∙ Fiber: 8g ∙ Sugars: 8g ∙ Protein: 36.5g