Name: Chicken Egg Roll Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tbsp sesame oil; 1 lb ground lean chicken; 1 green onion, sliced; 2 large clove of garlic, finely minced; ½ teaspoon ground ginger; 4 cups raw coleslaw; 2 tbsp liquid aminos or coconut aminos or gluten-free soy sauce if desired, adjust to taste; Sriracha sauce; Sliced green onion for topping; Splash of rice vinegar (optional)

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This Chicken Egg Roll Bowl is a gluten-free, low-carb, keto-friendly twist to traditional egg rolls.

A healthier option that is guaranteed to be a hit with anyone you serve it to!

The recipe makes 2 regular size servings, but you can easily double or triple the recipe to feed a crowd or to meal prep.

Chicken Egg Roll Bowl

Enjoy a healthy, guilt-free meal with this chicken egg roll bowl that is bursting with flavour and filled with fresh ingredients.

What You Will Need:

1 tbsp sesame oil (or oil of choice)
1 lb ground lean chicken (I used ground chicken breast)
1 green onion, sliced
2 large clove of garlic, finely minced
½ teaspoon ground ginger
4 cups one 14oz pack coleslaw
2 tbsp liquid aminos or coconut aminos or gluten-free soy sauce if desired, adjust to taste
Sriracha sauce is to your heat level preference
Sliced green onion for topping
Splash of rice vinegar (optional)

How To Make The Chicken Egg Roll Bowl Recipe

Follow along with the step-by-step process photos for the Chicken Egg Roll Bowl and then find the printable recipe below!

Add oil to the pan and allow to warm up.

Next, add the chicken.

Cook the chicken until cooked all the way through.

Add the sliced green onion and garlic.

Saute for 2 minutes.

Next, add the ginger powder and stir until well combined.

Then drizzle in half of the liquid aminos.

Add in as much sriracha as desired. Stir until everything is well combined.

Next, add the coleslaw mix into the pot.

Drizzle the remaining liquid aminos.

Add in more sriracha as desired.

Stir until everything is well combined.

Cook until the coleslaw has softened to your desired tenderness.

Taste and if desired add more liquid aminos and/or sriracha.

Serve with sliced green onions if desired and enjoy.

Yield: 2

Chicken Egg Roll Bowl

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 tbsp sesame oil
1 lb ground lean chicken
1 green onion, sliced
2 large clove of garlic, finely minced
½ teaspoon ground ginger
4 cups raw coleslaw
2 tbsp liquid aminos or coconut aminos or gluten-free soy sauce if desired, adjust to taste
Sriracha sauce
Sliced green onion for topping
Splash of rice vinegar (optional)

Instructions

Place your oil in the pan and allow to warm up.
Next, add the chicken and cook until cooked all the way through.
Add the sliced green onion and garlic and saute for 2 minutes.
Next, add the ginger powder and stir until well combined.
Then drizzle in half of the liquid aminos.
Add in as much sriracha as desired. Stir until everything is well combined.
Next, add the coleslaw mix into the pot.
Drizzle the remaining liquid aminos and add in more sriracha as desired. Stir until everything is well combined.
Cook until the coleslaw has softened to your desired tenderness.
Taste and if desired add more liquid aminos and/or sriracha.
Serve with sliced green onions if desired and enjoy.

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Aimee

Aimee is a suburban mom of 3 and resides in Richmond Hill, Ontario. She enjoys travelling, sewing, baking, DIY projects, and finding creative ways to save her family money.

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Chicken Egg Roll Bowl