Description
Egg Roll in a Bowl with Chicken is a healthy and flavorful low-carb meal that captures the essence of classic egg rolls without the wrapper. This easy stovetop recipe combines ground chicken, fresh vegetables, and a savory Asian-inspired sauce, making it perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, diced
- 1 (14 oz) bag coleslaw mix or shredded cabbage and carrots
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or chili garlic sauce (optional)
- 2 green onions, sliced
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Heat the oil: Heat sesame oil in a large skillet or wok over medium-high heat.
- Cook the chicken: Add the ground chicken and cook, breaking it apart, until no longer pink and lightly browned, about 5 to 7 minutes.
- Sauté aromatics: Add the diced onion, minced garlic, and grated ginger, sautéing for 2 to 3 minutes until fragrant.
- Cook the vegetables: Stir in the coleslaw mix and cook for another 5 to 6 minutes, stirring frequently, until the cabbage is tender but still slightly crisp.
- Add sauces and seasonings: Pour in the soy sauce, rice vinegar, and sriracha (if using), stirring well to combine.
- Adjust seasoning: Taste the mixture and add salt and pepper as needed.
- Finish and serve: Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
- For a low-carb meal, serve as is or over cauliflower rice.
- Serve with jasmine rice for added bulk if desired.
- Ground turkey or pork can substitute chicken for variation.
- Use tamari instead of soy sauce to keep the dish gluten-free.
- Omit sriracha if you prefer a milder dish.
