Ground Chicken Egg Roll in a Bowl Recipe

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Quick and easy egg roll in a bowl recipe with ground chicken, coleslaw mix, and a simple sauce. A 25 minute keto-friendly lunch idea!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: American, Chinese

Servings: servings

Calories: 226kcal

Heat the oil in a large skillet over medium heat. Add in the onion and a sprinkle of salt. Cook for a few minutes until softened. Add in the garlic and ginger, and cook for another minute.
2 teaspoons sesame oil, ½ onion, 2 cloves garlic, 1 (1-inch piece) fresh ginger
Add in the ground chicken, breaking it up as it cooks, and cook until browned.
1 pound ground chicken
Stir in the coleslaw mix, soy sauce, and brown sugar. Cook for 3-4 minutes until tender.
14 ounces shredded coleslaw mix, 3 tablespoons soy sauce, ½ tablespoon brown sugar
Serve with chopped green onion, sesame seeds, and sriracha.
chopped green onion, sesame seeds, Sriracha

*Olive oil can be used instead, but sesame oil will give it more flavor.

**You can use other ground meats (turkey, pork, beef) in place of ground chicken; or crumbled tofu.

**In place of the coleslaw mix, you can use broccoli slaw, shredded cabbage, or shredded brussels sprouts.

Becky's Top Tips:

Let ground chicken sit at room temperature for about 30 minutes for more even cooking.
Ground chicken should reach an internal temperature of 165 before consuming.
Serve with riced cauliflower, brown rice, quinoa, tortillas, rice crackers, or veggies. This also makes a good filling for spring rolls.
Nutritional Info does not include optional garnishes and serving suggestions.

Storage: Store ground chicken mixture in an airtight container in the fridge for 3 to 4 days, or in the freezer for 3 months.