Description
Egg Roll in a Bowl is a fast, flavorful, and healthy meal that comes together in under 20 minutes. Packed with ground chicken, cabbage, and bold Asian-inspired flavors, it’s gluten free, low carb, and keto-friendly.
Ingredients
- 2 tbsp olive oil, divided
- 1 pound ground chicken
- 5 cups cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 tbsp coconut aminos or low sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 2 tsp chili garlic sauce, or more to taste
- Sesame seeds for serving, if desired
- Green onions for serving, if desired
Instructions
1. Heat 1 tablespoon of oil in a large skillet over medium high heat.
2. Add in ground chicken and cook for 3–4 minutes or until browned and no longer pink. Drain excess grease and transfer chicken to a plate.
3. Add the remaining tablespoon of oil to the same pan. Add in cabbage and carrots and sauté over high heat until golden and tender, about 4–5 minutes.
4. Add ginger and garlic and sauté for 1 additional minute.
5. Return the chicken to the pan. Add coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce. Toss everything to coat evenly.
6. Serve immediately with sesame seeds and green onions as garnish, if desired.
Notes
Use pre-shredded cabbage and carrots to save prep time.
This recipe can be made ahead and stored in the fridge for 3–4 days.
Feel free to swap ground chicken for ground turkey or pork.
Adjust chili garlic sauce to taste depending on your heat preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 528mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 98mg