Description
This Healthy Egg Roll in a Bowl with Chicken is a quick, flavorful, and nutritious one-pan meal that captures the classic taste of egg rolls without the wrapper. Featuring lean ground chicken, fresh coleslaw mix, and aromatic garlic and ginger, this recipe offers a low-carb, gluten-free alternative perfect for a wholesome weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 pound ground chicken
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the skillet: Place a large skillet over medium heat and allow it to warm up for a minute or two to ensure even cooking.
- Cook the chicken: Add the ground chicken to the skillet, breaking it apart with a spatula, and cook until it’s browned and no longer pink, about 5-7 minutes.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant, being careful not to burn them.
- Incorporate the coleslaw mix: Add the coleslaw mix to the skillet, stirring well. Cook for 3-5 minutes until the cabbage is wilted and tender but still retains some crispness.
- Season the dish: Pour in the soy sauce and sesame oil, stirring thoroughly to combine all flavors evenly throughout the mixture.
- Adjust seasoning: Taste the dish and season with salt and freshly ground black pepper according to your preference.
- Garnish and serve: Remove from heat and sprinkle the sliced green onions over the top as a fresh, flavorful garnish before serving immediately.
Notes
- You can substitute ground turkey or pork for the ground chicken if desired.
- Use low-sodium soy sauce to reduce sodium content.
- For a spicier kick, add crushed red pepper flakes or a drizzle of Sriracha during seasoning.
- This dish pairs well with steamed rice or cauliflower rice for a low-carb option.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
