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egg roll in a bowl in a black bowl with a fork in it

Egg Roll in a Bowl

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  • Author: Teri Turner
  • 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

  1. 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. 
  2. In a bowl toss the chicken thighs with the cornstarch, salt, paprika, and pepper. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. Transfer everything to a serving dish and top with the remaining green onions. Serve with the Sweet and Sour Sauce!
  8. 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

Find it online: https://nocrumbsleft.net/2026/02/18/egg-roll-in-a-bowl/