Crispy Baked Egg Roll Chicken Bowls (Print View)

Savory ground chicken with crisp-tender vegetables served over rice and topped with golden baked wonton strips for the perfect crunch.

# What You’ll Need:

→ Chicken and Vegetable Mixture

01 - 1 pound 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

→ For Serving

15 - 2 cups cooked white or brown rice
16 - 1 tablespoon sesame seeds
17 - Sliced green onions for garnish

→ Crispy Wonton Strips

18 - 8 square wonton wrappers
19 - 1 tablespoon vegetable oil
20 - Pinch of salt

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut wonton wrappers into thin strips. Toss with 1 tablespoon oil and a pinch of salt. Spread in a single layer on the baking sheet. Bake for 7 to 9 minutes, tossing halfway, until golden and crisp. Set aside.
02 - Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
03 - Add minced garlic, grated ginger, and chopped onion to the skillet. 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 just tender but still crisp.
05 - Add soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, and black pepper. Stir well and cook for 1 to 2 minutes more. Remove from heat.
06 - Divide cooked rice among 4 bowls. Top each with the chicken and vegetable mixture. Sprinkle with sesame seeds and sliced green onions. Finish with a generous handful of crispy wonton strips on each bowl. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under 45 minutes, which means you can have this on the table before anyone gets too hungry and cranky.
  • The contrast between crispy wonton strips and tender vegetables hits that perfect textural note that makes you keep eating even when you're full.
  • Ground chicken is forgiving and affordable, so you can actually make this regularly without guilt.
02 -
  • Don't skip tossing the wonton strips halfway through baking—they'll crisp up unevenly and some will burn while others stay chewy, which is disappointing.
  • Overcrowding the skillet with vegetables will steam them instead of sauté them, so don't be afraid to work in two batches if your pan feels too full.
  • The wonton strips lose their crispness within minutes of touching the warm filling, so assemble everything at the last possible second unless you want them to go soft.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on the bowls—it wakes up their flavor and adds a subtle golden note.
  • If your wonton wrappers start sticking to each other, toss them with the oil more aggressively and separate them before spreading on the baking sheet.
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