Description
Egg Roll In A Bowl is a quick and easy one-pan dinner that deconstructs the classic egg roll into a delicious, low-carb skillet meal. Ground chicken, fresh vegetables, and bold Asian-inspired flavors come together in a healthy, gluten-free, and paleo-friendly recipe that's perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1/2 Tablespoon olive oil
- 1 pound ground chicken breast (can sub ground turkey, pork, or beef)
- 1/2 onion (diced, about 1/2 cup)
- 1 1/2 teaspoons minced fresh ginger
- 2 cloves garlic (minced)
- 2 carrots (peeled and shredded, about 3/4 cup)
- 1 14-oz bag coleslaw mix
- 3 Tablespoons low sodium gluten-free tamari (or coconut aminos for paleo)
- 1 Tablespoon rice vinegar (or cider vinegar for paleo)
- 1-2 teaspoons toasted sesame oil
- 2 green onions (sliced)
Optional Sauce
- Bang Bang Sauce (Sriracha, Sriracha mayo, sweet chili sauce, or your favorite sauce)
Instructions
- Cook The Chicken: Heat olive oil in a large nonstick skillet over medium heat. Add ground chicken breast and cook 5-7 minutes, stirring frequently to break the meat into small pieces until fully cooked. Do not drain the liquid that accumulates.
- Add Aromatics: Add the minced garlic, ginger, and diced onion to the skillet. Cook for an additional 3-4 minutes until the onion softens and starts to become translucent.
- Start Adding Veggies: Add the shredded carrots and half of the coleslaw mix to the skillet. Drizzle tamari, rice vinegar, and toasted sesame oil over the mixture. Stir and cook for 1-2 minutes until the cabbage begins to wilt slightly.
- Add Remaining Slaw: Add the remaining half of the coleslaw mix and continue to cook for another 1-2 minutes until the cabbage softens further but still has some crunch.
- Finish With Green Onion: Sprinkle the sliced green onions over the top and stir to combine all ingredients evenly.
- Serve & Store: Serve the dish warm directly from the skillet with your choice of Bang Bang Sauce. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- This recipe is a gluten-free, paleo, and Whole30 friendly alternative to traditional egg rolls.
- Substitute ground chicken with ground turkey, pork, or beef according to your preference.
- For paleo compliance, use coconut aminos instead of tamari and cider vinegar instead of rice vinegar.
- Adding Bang Bang Sauce or sriracha mayo can enhance flavor and add a bit of spice.
- Do not drain the liquid after cooking the chicken; it adds flavor and moisture to the dish.
- Leftovers can be reheated in a skillet or microwave without compromising texture.
Nutrition
- Serving Size: 0.25 recipe (about 2 cups, without sauce)
- Calories: 227 kcal
- Sugar: 5.6 g
- Sodium: 623.3 mg
- Fat: 7.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 5.9 g
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 3.4 g
- Protein: 28.7 g
- Cholesterol: 82.7 mg
