Alright, so I've been playing around with this recipe for a few months now. I keep telling myself every time I make it, that I'm going to take the pictures and post it up here. But, for one reason or another, it just hasn't worked out until now!
One of the problems has honestly been that this egg roll bowl is just so good that it's hard to not be scarfing on it long before you ever even make it to the table. It literally tastes like the filling of an egg roll, and we all know that's the best part of the egg roll.
One of my most favorite things about this recipe is that it's a one-pot meal. Meaning it's entirely cooked in, you guessed it, one pot! Plus, it's ridiculously easy to make and pretty much fool-proof. And for a gluten-free, low-carb, keto-friendly recipe - that's pretty much unheard of.
The first few times I made this I was using a ground pork, which does have a bit more flavor but also more fat and calories. So really, it just depends on what you're more into. Me? I'm more of a chicken fan myself, so that's what I'm sticking to for now!
I've also left the option of using a reduced sodium soy sauce or coconut aminos. The coconut aminos are more pricey, so unless you have a soy allergy/intolerance I would probably suggest the reduced sodium soy sauce.
No matter how go about it, this stuff is delicious through and through. It's one of those family favorites that have now officially gone into regular rotation around here for dinner.
Low-Carb Chicken Egg Roll Bowl (Keto-Friendly)
Servings: 4 • Size: About 2 Cups • Calories: 280 • Fat: 14 g • Saturated Fat: 4 g • Carb: 12 g • Fiber: 2 g • Protein: 25 g • Sugar: 7 g • Sodium: 395 mg
1 Tbsp. Sesame Oil
1 Lb. Ground Chicken Breast
1/2 C. White Onion, Chopped
3 Garlic Cloves, Minced
1/2 Tsp. Ginger
14 Oz. Dry Slaw Mix
3 Tbsp. Reduced Sodium Soy Sauce or Coconut Aminos
1 Tbsp. Sriracha
1 Tbsp. Rice Wine Vinegar
Salt & Pepper to Taste
Heat the 1 Tbsp. Sesame Oil in a large skillet over medium-high heat and add in the 1 Lb. Ground Chicken Breast and 1/2 C. White Onion.
Cook until the meat is nearly done and the onion is soft and translucent before adding in the 3 Garlic Cloves and 1/2 Tsp. Ginger.
Continue to cook for another few minutes, stirring on occasion.
Add the 14 Oz. Dry Slaw Mix, 3 Tbsp. Reduced Sodium Soy Sauce, 1 Tbsp. Sriracha, and 1 Tbsp. Rice Wine Vinegar and cook down, stirring on occasion until the slaw is softened slightly and everything is well mixed together.
Season with salt and pepper to taste.
Remove from the heat and divide evenly among bowls.
Top with sesame seeds and an additional drizzle of sriracha if desired and enjoy!
Nutritional Claims: Low Carb, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher