Keto Chicken Egg Roll In a Bowl
The ultimate comfort food reimagined! Our Keto Chicken Egg Roll In a Bowl is a quick, flavorful dish that combines tender chicken, crunchy veggies, and a savory sauce, making it an easy weeknight dinner choice. Dive into this healthy recipe tonight!
Equipment
- Cast Iron Pan
Ingredients
- 2 tablespoons sesame oil or oil of choice
- 1 pound ground chicken
- 1 green onion sliced or finely minced onion or shallot
- 2-3 cloves garlic finely minced
- 1/2 teaspoon ground ginger
- 4 cups coleslaw if yours doesn't include carrots, add one small shredded carrot
- 3 tablespoons gluten-free soy sauce liquid aminos or coconut aminos for GF
- 1 tablespoon sriracha sauce or to your heat level preference
Instructions
- Heat oil in a large skillet or pan over medium-high heat. Add the chicken and cook 4-5 minutes, breaking it up with the back of a wooden spoon until no longer pink and cooked through.
- Add the sliced green onion and garlic and sauté for 1-2 minutes.
- Next, add the ginger powder and stir until well combined.
- Add the coleslaw mix into the pot, add the soy sauce and sriracha and stir until everything is well combined.
- Cook until the coleslaw has softened to your desired tenderness. Taste and if desired, add more soy sauce or sriracha.
- Serve with sliced green onions if desired.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
- Tip 2: You can freeze the cooked dish for up to a month.
- Tip 3: Serve with a side of cauliflower rice or lettuce wraps for a complete meal.
- Tip 4: Adjust the amount of sriracha to change the heat level.
- Tip 5: Top with sesame seeds or fresh cilantro for added flavor!