Keto Chicken Egg Roll In a Bowl

This Keto Chicken Egg Roll In a Bowl is a quick, low-carb delight! Packed with savory chicken and fresh veggies, it's a perfect weeknight meal.

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

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)

In a large skillet over medium heat, add the 2 tablespoons of sesame oil. Once the oil is hot, add the 1 pound of ground chicken. Cook until the chicken is browned and fully cooked, breaking it apart with your spatula as it cooks.
Once the chicken is browned, stir in the 1 sliced green onion, 2-3 minced cloves of garlic, and 1/2 teaspoon of ground ginger. Sauté for an additional 2-3 minutes until the garlic is fragrant.
Add the 4 cups of coleslaw to the skillet. If your coleslaw mix doesn't include carrots, grate one small carrot and add it in as well. Stir everything together, allowing the cabbage to wilt slightly.
Pour in the 3 tablespoons of gluten-free soy sauce and 1 tablespoon of sriracha sauce. Mix well to ensure all the ingredients are coated in the sauce. Cook for another 2-3 minutes until everything is heated through.
Remove from heat and serve immediately. You can garnish with additional green onions or sesame seeds if desired. Enjoy your Keto Chicken Egg Roll In a Bowl warm!

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave, adding a splash of water if needed.
For a vegetarian option, substitute ground chicken with crumbled tofu or tempeh.
Top with chopped nuts or seeds for added crunch after cooking.
Customize spice levels by adding more sriracha or red pepper flakes.