Crispy Baked Egg Roll Chicken Bowls (Print)

Savory ground chicken with crisp vegetables over fluffy rice, topped with golden baked wonton strips for the perfect crunch in every bite.

# Components:

→ Chicken & Vegetable Mixture

01 - 1 lb ground chicken
02 - 2 tablespoons vegetable oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 small onion, finely chopped
06 - 1 medium carrot, julienned or shredded
07 - 3 cups green cabbage, thinly sliced
08 - 1/2 red bell pepper, thinly sliced
09 - 3 green onions, sliced
10 - 2 tablespoons soy sauce
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
14 - 1/2 teaspoon black pepper

→ Crispy Wonton Strips

15 - 8 square wonton wrappers
16 - 1 tablespoon vegetable oil
17 - Pinch of salt

→ For Serving

18 - 2 cups cooked white or brown rice
19 - 1 tablespoon sesame seeds
20 - Sliced green onions for garnish

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut wonton wrappers into thin strips, toss with 1 tablespoon vegetable oil and a pinch of salt. Spread in a single layer on the prepared baking sheet and bake for 7 to 9 minutes, tossing halfway through, until golden and crisp. Set aside.
02 - Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken, breaking it apart as it cooks, until browned and cooked through, approximately 5 to 6 minutes.
03 - Add minced garlic, grated ginger, and chopped onion to the cooked chicken. Sauté for 2 minutes until fragrant.
04 - Stir in shredded carrot, sliced cabbage, and red bell pepper. Sauté for 4 to 5 minutes until vegetables are tender but retain a crisp texture.
05 - Add soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, and black pepper to the skillet. Stir thoroughly and cook for 1 to 2 minutes more. Remove from heat.
06 - Divide cooked rice evenly among 4 serving bowls. Top each portion with the chicken and vegetable mixture. Sprinkle with sesame seeds and sliced green onions.
07 - Crown each bowl with a generous handful of crispy wonton strips and serve immediately.

# Expert Advice:

01 -
  • Everything tastes like takeout but comes straight from your own kitchen, and nobody has to know you made it in 45 minutes.
  • The texture contrast between tender chicken, crisp vegetables, and shattering wonton strips keeps every bite interesting.
  • It's naturally dairy-free and endlessly adaptable, so you can bend it to whatever protein or vegetables you have on hand.
02 -
  • Don't overcrowd the wonton strips on the baking sheet or they'll steam instead of crisp, so give them space and toss them halfway through baking.
  • The secret to keeping vegetables crisp instead of mushy is cooking them over medium-high heat and resisting the urge to stir constantly—let them sit in the pan for 30 seconds between stirs so they actually caramelize.
  • If your sauce tastes flat, it needs acid or salt, so taste as you go and keep the rice vinegar and soy sauce within reach to adjust.
03 -
  • If your ground chicken sticks to the pan, it means the heat is too high—back it down to medium-high and let the chicken brown properly in its own rendered fat instead of steaming.
  • Prepare all your vegetables before you start cooking because once the chicken is in the pan, everything moves quickly and you won't have time to chop while things are sizzling.
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