Egg Roll in a Bowl
This Egg Roll in a Bowl dish is the perfect weeknight meal. It’s so delicious and takes less than a half an hour to put together.
A Note from Teri on Egg Roll in a Bowl
I absolutely love putting together a beautiful meal, but there’s something especially satisfying about creating a delicious weeknight dinner you can put together in 30 minutes. As a gluten-free person and someone who is prioritizing vegetables, this is basically a dream dish.
We originally paired this with peanut sauce, but then we thought it would be fun to create a pantry sweet and sour sauce. I always have a bit of apricot jam on hand, and it really came in handy here! Originally, this recipe had about 26 ingredients in it, but I’ve really been thinking about how we can simplify and get the same delicious result. By using some great pantry items, we were able to create an incredible weeknight dinner! And if you want to know more about my pantry staples, check out this Substack.
I also really liked doing the chicken thighs whole with some corn starch coating to get them really crispy. Then, I cut it in these lovely little pieces so that you get some of this lovely chicken in every single bite. It takes weeknight eating to a whole new level. Once you make it, you will want it on repeat. If you’re not eating this dish, you’re thinking about eating it!
Ingredients and Variations
- Water
- Apricot jam
- Apple cider vinegar
- Soy sauce or tamari
- Cornstarch
- Chili crisp, chili flakes, or sriracha
- Boneless, skinless chicken thighs
- Kosher salt and freshly ground pepper
- Extra virgin olive oil
- Yellow onion
- Green onion
- Green cabbage
- Matchstick carrots
- Sesame oil
- Rice vinegar
- Cooked white rice or plain noodles
Instead of green cabbage, you can opt for a coleslaw mix. If you use a mix that has carrots, cut back on the amount of matchstick carrots you add.
How to Make Egg Roll in a Bowl
Step One: Make the Sauce
In a small saucepan over medium heat, add ¼ cup water and the jam, vinegar, and soy sauce. While everything dissolves in the pan, mix 1 tablespoon cold water and the cornstarch in a small bowl. Add the cornstarch slurry to the pan and bring to a boil and let boil for 1-2 minutes. Turn the heat off and transfer the sauce to a bowl to cool. If you want to add ½ teaspoon of chili crisp, chili flakes, or sriracha you can stir it in now. Set aside.
Step Two: Cook Chicken Thighs
In a bowl toss the chicken thighs with the cornstarch, salt, paprika, and pepper. Add oil to a large pan over medium-high heat. Once the oil is hot, add the chicken thighs, lower the heat to medium, and cook until golden and crispy, about 7 minutes. Flip and continue to cook for another 5 minutes, or until all sides are crispy and the thighs are cooked through. Remove the chicken and place in a bowl. Set aside.
Once the chicken has cooled for a few minutes, cut the chicken into very small bits.
Step Three: Saute Vegetables and Assemble Bowl
In the same pan, still over medium heat, add a tablespoon of oil and the onions. Stir until the onions are caramelized and translucent, about 2 minutes. Add the cabbage or coleslaw mix, carrots, and half the green onions and stir to combine. Cook for 2 minutes. Then add the soy sauce or coconut aminos and toss to coat completely. Add sesame oil and continue to cook for about 1 more minute then turn off heat and add the chicken bits along with any juices. Season with a pinch of black pepper and stir to combine. Taste and add a pinch of salt if needed.
Transfer everything to a serving dish and top with the remaining green onions. Serve with the Sweet and Sour Sauce!
Try These Other Weeknight Dinner Recipes
If you make this Egg Roll in a Bowl recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
Print
Egg Roll in a Bowl
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Description
This Egg Roll in a Bowl recipe is the perfect weeknight meal!
Ingredients
For the Sweet and Sour Sauce:
- ¼ cup and 1 tablespoon water, divided
- 3 tablespoons apricot jam
- 2 tablespoons apple cider vinegar
- ½ teaspoon soy sauce or tamari
- ½ tablespoon cornstarch
- Chili crisp, chili flakes, or sriracha, optional
For the Egg Roll in a Bowl:
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground pepper, plus more
- 2-3 tablespoons extra virgin olive oil, divided
- 1/2 cup chopped onion
- ½ cup chopped green onion
- 5 cups shredded green cabbage or coleslaw mix
- 1 cup carrots, matchstick, or ½ cup if your coleslaw mix includes carrots
- 2 tablespoons soy sauce or coconut aminos
- 1 tsp sesame oil
- ½ tsp rice vinegar
- Cooked white rice or plain noodles, optional
Instructions
- In a small saucepan over medium heat, add ¼ cup water and the jam, vinegar, and soy sauce. While everything dissolves in the pan, mix 1 tablespoon cold water and the cornstarch in a small bowl. Add the cornstarch slurry to the pan and bring to a boil and let boil for 1-2 minutes. Turn the heat off and transfer the sauce to a bowl to cool. If you want to add ½ teaspoon of chili crisp, chili flakes, or sriracha you can stir it in now. Set aside.
- In a bowl toss the chicken thighs with the cornstarch, salt, paprika, and pepper.
- Add a tablespoon of oil to a large pan over medium-high heat. Once the oil is hot, add the chicken thighs, lower the heat to medium, and cook until golden and crispy, about 7 minutes. Do not move or touch the chicken! Flip and continue to cook for another 5 minutes, or until all sides are crispy and the thighs are cooked through. Remove the chicken and place in a bowl. Set aside.
- Teri note: You want to get crispy chicken, so depending on the size of your pan you might want to cook the chicken in two batches, adding a little more oil if needed.
- Once the chicken has cooled for a few minutes, cut the chicken into very small bits. (Think 1/8 to ¼ inch pieces.) Set aside.
- In the same pan, still over medium heat, add a tablespoon of oil and the onions. Stir until the onions are caramelized and translucent, about 2 minutes. Add the cabbage or coleslaw mix, carrots, and half the green onions and stir to combine. Cook for 2 minutes. Then add the soy sauce or coconut aminos and toss to coat completely. Add sesame oil and continue to cook for about 1 more minute then turn off heat and add the chicken bits along with any juices. Season with a pinch of black pepper and stir to combine. Taste and add a pinch of salt if needed.
- Transfer everything to a serving dish and top with the remaining green onions. Serve with the Sweet and Sour Sauce!
- Optionally, serve with a side of white rice or plain ramen noodles for a heartier meal.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove and enjoy.
Nutrition
- Serving Size: 1 bowl
- Calories: 324
- Sugar: 13.4 g
- Sodium: 728.1 mg
- Fat: 13.1 g
- Carbohydrates: 27.7 g
- Protein: 25.1 g
- Cholesterol: 106.5 mg
Girl! This is so bland! You out here acting like seasoning is a rare thing!
Did you try this yet? Or are you just commenting before cooking it?
I love the flavor combos you’ve got going on in this Egg Roll in a Bowl! It reminds me of when I started adding different proteins to my meals. Have you tried ground turkey instead of pork? It’s lighter but still tasty! Also, I stumbled upon Geometry Dash Lite recently, and it made me think about how finding new twists can make things exciting—not just with food but with life too!
You mention paprika, if I missed I apologize but the recipe does not indicate how much paprika to add. Also, the recipe has rice wine vinegar, but I didn’t see when to add the rice wine vinegar to the recipe. Please update the recipe where appropriate. The dish is delicious.
It looks really appealing! It’s exciting to have new experiences. It’s appealing to be able to discover slope free and enjoy delicious recipes.