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Homemade Keto Chicken Egg Roll In a Bowl photo
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Keto Chicken Egg Roll In a Bowl

Low-carb, deconstructed egg roll made with ground chicken and coleslaw for a quick, flavorful one-pan meal.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

Ingredients

  • 2 tablespoonssesame oil (or oil of choice)
  • 1 poundground chicken
  • 1 green onion (sliced or finely minced onion or shallot)
  • 2-3 clovegarlic (finely minced)
  • 1/2 teaspoonground ginger
  • 4 cupscoleslaw (if yours doesn't include carrots, add one small shredded carrot)
  • 3 tablespoonsgluten free soy sauce (liquid aminos or coconut aminos for GF)
  • 1 tablespoonsriracha sauce (or to your heat level preference)

Instructions

Instructions

  • Prepare ingredients: slice or finely mince the 1 green onion and finely mince 2–3 cloves garlic.
  • Heat 2 tablespoons sesame oil in a large skillet over medium-high heat until hot and shimmering.
  • Add 1 pound ground chicken to the skillet. Cook 4–5 minutes, breaking the chicken up with the back of a spoon, until no longer pink and cooked through.
  • Add the sliced/minced green onion and the minced garlic to the pan. Sauté 1–2 minutes, until softened and fragrant.
  • Add 1/2 teaspoon ground ginger and stir until evenly combined.
  • Add 4 cups coleslaw mix, 3 tablespoons gluten free soy sauce, and 1 tablespoon sriracha. Stir to combine so the sauce coats the coleslaw and chicken.
  • Cook, stirring occasionally, until the coleslaw has softened to your desired tenderness (about 3–5 minutes).
  • Taste and, if desired, add more soy sauce or sriracha to adjust seasoning. Serve immediately.

Equipment

  • Equipment
  • Cast-iron pan