Description
This Healthy Egg Roll in a Bowl with Chicken is a quick and flavorful stir-fry dish inspired by traditional egg rolls but without the wrapper. Combining ground chicken, fresh coleslaw mix, and a savory sauce made with soy sauce, garlic, ginger, and sesame oil, it offers a low-carb, nutritious meal perfect for busy weeknights.
Ingredients
Scale
Protein
- 1 pound ground chicken
Vegetables
- 4 cups coleslaw mix
- 3 green onions, sliced
Sauces & Oils
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Spices & Aromatics
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Heat the skillet: Place a large skillet over medium heat and allow it to warm up before adding any ingredients, ensuring even cooking.
- Cook the chicken: Add the ground chicken to the skillet and cook, stirring occasionally, until browned and fully cooked through with no pink remaining.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant to enhance the dish’s flavor.
- Cook the vegetables: Mix in the coleslaw mix and continue cooking until the cabbage is wilted and tender but still slightly crisp.
- Incorporate sauces and oils: Pour in the soy sauce and sesame oil, stirring well to coat all ingredients evenly, infusing the dish with savory and nutty flavors.
- Season the dish: Taste and season with salt and pepper according to your preference to balance the flavors perfectly.
- Garnish and serve: Remove from heat and sprinkle the sliced green onions on top for a fresh, mild onion flavor and appealing color before serving.
Notes
- You can substitute ground chicken with ground turkey or pork for variation.
- For a spicier kick, add red pepper flakes or a dash of sriracha.
- This dish pairs well with steamed rice or cauliflower rice to keep it low-carb.
- Use low-sodium soy sauce to reduce the sodium content if desired.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
