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Healthy Chicken Egg Roll in a Bowl

Healthy Chicken Egg Roll in a Bowl (Low Carb)

This quick, flavorful 'Egg Roll in a Bowl' is a perfect weeknight meal featuring lean ground chicken, crunchy cabbage, and a savory Asian-inspired sauce—all without the deep-fried wrapper.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Aromatics
  • 1.5 lbs Ground Chicken 93% lean or higher
  • 2 Tablespoons Avocado Oil or neutral high-heat oil
  • 1/2 Medium Yellow Onion finely diced
  • 4 Cloves Garlic minced
  • 1 Tablespoon Fresh Ginger grated or minced
For the Slaw and Vegetables
  • 1 Bag Shredded Coleslaw Mix 14 to 16-ounce bag (cabbage and carrots)
  • 3 Scallions sliced (divided; half for cooking, half for garnish)
For the Sauce
  • 1/4 Cup Low-Sodium Soy Sauce or Tamari/Coconut Aminos for gluten-free
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Water or Chicken Broth
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Teaspoon Honey or Maple Syrup optional, for balance
  • 1/2 Teaspoon Red Pepper Flakes optional
For Serving
  • 2 Teaspoons Toasted Sesame Seeds for garnish
  • Extra sliced Scallions for garnish

Equipment

  • Large Skillet, Wok, or Dutch Oven
  • Small Mixing Bowl
  • Whisk

Method
 

Instructions
  1. Prepare the Chicken: Heat the avocado oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the ground chicken and break it up with a spoon. Cook for 6 to 8 minutes, until fully browned. If using a less lean meat, drain any excess grease and discard.
  2. Sauté Aromatics: Reduce the heat to medium. Push the cooked chicken to one side of the pan. Add the diced yellow onion to the empty space and cook for 3 minutes until softened. Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
  3. Combine and Sauce Preparation: Stir the chicken, onion, garlic, and ginger together. Add half of the sliced scallions to the mixture. In a small bowl, whisk together the ingredients for the sauce: soy sauce, rice vinegar, water, sesame oil, optional sweetener, and red pepper flakes.
  4. Add Sauce: Pour the sauce over the chicken mixture and stir thoroughly to coat. Cook for 1 to 2 minutes, allowing the sauce to heat through slightly.
  5. Add the Cabbage Slaw: Pour the entire bag of coleslaw mix into the pan. Toss quickly with the chicken and sauce mixture until the slaw is evenly coated.
  6. Simmer and Finish: Reduce the heat to medium-low. Cover the skillet and allow the mixture to steam and wilt for 3 to 5 minutes, stirring once halfway through. The goal is for the cabbage to be tender-crisp, retaining some crunch.
  7. Taste and Serve: Remove the skillet from the heat. Taste the mixture and adjust seasonings if necessary (add a pinch of salt if needed, or extra rice vinegar for brightness). Serve the Egg Roll in a Bowl immediately. Garnish generously with the remaining fresh sliced scallions and toasted sesame seeds.

Notes

This recipe is naturally gluten-free if you use Tamari or Coconut Aminos instead of traditional soy sauce. To make this dish vegetarian, substitute the ground chicken with 1.5 lbs of crumbled firm tofu or plant-based ground meat.