Craving the flavors of your favorite takeout without the carbs? This Chicken Egg Roll in a Bowl recipe delivers all the deliciousness in a healthy, easy-to-make dinner perfect for low carb dinner recipes. You’ll love how quickly this satisfying meal comes together.
Key Ingredients & Substitutions
- Ground Chicken: You can use ground turkey or finely diced chicken breast for a leaner option.
- Coleslaw Mix: A pre-shredded mix makes prep a breeze.
- Soy Sauce (or Tamari): Use tamari for a gluten-free version.
- Sesame Oil: Essential for that authentic egg roll flavor.
- Fresh Ginger & Garlic: Don’t skip these for maximum flavor.
Ingredients
Main:
- 1 tablespoon avocado oil or olive oil
- 1 pound ground chicken
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon black pepper
Optional Toppings:
- Green onions, sliced
- Sesame seeds
- Sriracha or your favorite hot sauce
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (varies based on ingredients)
- Tools Needed: Large skillet or wok, spatula, grater.
Step-by-Step Instructions
1. Brown the Chicken
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spatula, until it’s fully browned and no longer pink. Drain any excess fat.
2. Sauté Aromatics
Add the diced onion to the skillet with the cooked chicken. Sauté for 3-4 minutes until the onion starts to soften. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
3. Add the Coleslaw Mix
Stir in the coleslaw mix. Cook for 5-7 minutes, stirring occasionally, until the cabbage and carrots are tender-crisp. You don’t want them to be too soft.
4. Season the Bowl
Pour in the soy sauce, sesame oil, rice vinegar, and black pepper. Toss everything together well to ensure all ingredients are evenly coated. Cook for another 1-2 minutes to allow the flavors to meld.
5. Serve and Garnish
Remove the skillet from the heat. Divide the chicken egg roll mixture among serving bowls. Garnish with sliced green onions and sesame seeds, and a drizzle of sriracha if you enjoy a little heat. Enjoy this fantastic low carb dinner recipe!
Variation Ideas
- Add diced water chestnuts for extra crunch.
- Stir in a tablespoon of peanut butter for a creamy, nutty flavor.
- Mix in a handful of chopped mushrooms with the onions for added umami.
- Serve over a bed of cauliflower rice for an even heartier low carb dinner.
Storage Instructions
You can store leftover Chicken Egg Roll in a Bowl in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until warmed through or warm gently in a skillet on the stovetop. This makes for excellent meal prep for your low carb dinner recipes throughout the week.
Frequently Asked Questions (FAQ)
- Can you prepare this dish ahead of time?
Yes, you can chop your vegetables and mix your sauce ahead of time. Cook the dish just before serving for the best texture.
- Is this recipe gluten-free?
It can be! Just make sure to use tamari instead of regular soy sauce.
- What if you don’t like ground chicken?
Ground turkey or even finely chopped firm tofu are great substitutes.
- Can you add other vegetables?
Absolutely! Sliced bell peppers, shredded broccoli, or bean sprouts would be delicious additions.
- How do you make it spicier?
Add a pinch of red pepper flakes with the garlic and ginger, or drizzle with extra sriracha.
- Is this recipe freezer-friendly?
While edible, the texture of the coleslaw mix can become a bit watery after freezing and thawing. It’s best enjoyed fresh or refrigerated.