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Healthy Chicken Egg Roll in a Bowl

Healthy Chicken Egg Roll in a Bowl (Low Carb)

This quick and easy low-carb recipe delivers all the savory flavor of a classic egg roll filling without the hassle of deep-frying, making it the perfect one-pan weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Aromatics
  • 1.5 lbs Ground Chicken 93% lean or higher
  • 2 Tablespoons Avocado Oil or neutral high-heat oil
  • 1/2 Medium Yellow Onion finely diced
  • 4 Cloves Garlic minced
  • 1 Tablespoon Fresh Ginger grated or minced
For the Slaw and Vegetables
  • 1 Bag Shredded Coleslaw Mix 14 to 16-ounce, pre-shredded cabbage and carrots
  • 3 Scallions sliced; divided; half for cooking, half for garnish
For the Sauce
  • 1/4 Cup Low-Sodium Soy Sauce or Tamari/Coconut Aminos for gluten-free
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Water or Chicken Broth
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Teaspoon Honey or Maple Syrup optional, for balance
  • 1/2 Teaspoon Red Pepper Flakes optional
For Serving
  • Toasted Sesame Seeds for garnish
  • Extra sliced Scallions for garnish

Equipment

  • Large skillet or wok
  • Small Whisk

Method
 

Instructions
  1. Heat the avocado oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the ground chicken and break it up with a spoon. Cook for 6 to 8 minutes, until fully browned. If using a less lean meat, drain any excess grease and discard.
  2. Reduce the heat to medium. Push the cooked chicken to one side of the pan. Add the diced yellow onion to the empty space and cook for 3 minutes until softened. Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant. Stir the chicken, onion, garlic, and ginger together. Add half of the sliced scallions to the mixture.
  3. Prepare the Sauce: In a small bowl, whisk together the ingredients for the sauce: soy sauce, rice vinegar, water or broth, sesame oil, optional sweetener, and red pepper flakes. Pour the sauce over the chicken mixture and stir thoroughly to coat. Cook for 1 to 2 minutes, allowing the sauce to heat through slightly.
  4. Add the Cabbage Slaw: Pour the entire bag of coleslaw mix into the pan. Toss quickly with the chicken and sauce mixture until the slaw is evenly coated.
  5. Simmer and Finish: Reduce the heat to medium-low. Cover the skillet and allow the mixture to steam and wilt for 3 to 5 minutes, stirring once halfway through. The goal is for the cabbage to be tender-crisp, not completely soft or mushy.
  6. Taste and Serve: Remove the skillet from the heat. Taste the mixture and adjust seasonings if necessary (add a pinch of salt if needed, or extra rice vinegar for brightness). Serve the Egg Roll in a Bowl immediately. Garnish generously with the remaining fresh sliced scallions and toasted sesame seeds.

Notes

For a richer flavor, consider using peanut oil instead of avocado oil during the initial browning step. This recipe is naturally low-carb and gluten-free if you use Tamari or Coconut Aminos instead of traditional soy sauce.