Description
These Chicken Egg Roll Bowls are a fast, low-carb twist on classic egg rolls – made with ground chicken, shredded cabbage, carrots, and a savory sesame-ginger sauce. It’s a flavorful one-pan meal that’s ready in under 30 minutes!
Ingredients
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1 lb ground chicken
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1 tablespoon sesame oil
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
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1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
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3 tablespoons low-sodium soy sauce
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1 tablespoon rice vinegar
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1 tablespoon hoisin sauce (optional, for extra flavor)
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1/2 teaspoon red pepper flakes (optional, for heat)
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2 green onions, sliced
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Sesame seeds, for garnish (optional)
Instructions
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In a large skillet, heat sesame oil over medium heat.
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Add diced onion and sauté for 2–3 minutes, until softened.
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Add ground chicken and cook until browned and cooked through, breaking it up with a spoon.
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Stir in garlic and ginger; cook for 1 minute until fragrant.
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Add coleslaw mix and stir to combine. Cook for 5–7 minutes, until cabbage is tender-crisp.
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Pour in soy sauce, rice vinegar, hoisin (if using), and red pepper flakes. Stir well and cook for another 2–3 minutes until everything is heated through and well coated.
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Remove from heat, top with green onions and sesame seeds. Serve warm.
Notes
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Serve over rice or cauliflower rice if you want to make it more filling.
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Easily make it gluten-free by using tamari instead of soy sauce.
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Leftovers store well in the fridge for up to 3 days.