Description
This Egg Roll in a Bowl is a quick weeknight dinner, featuring all of your favorite egg roll ingredients without any of the deep-frying!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 1/2 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 (14-ounce) bag coleslaw mix
- 3–4 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sugar
- 1 tablespoon green onions
Instructions
- Step 1: Heat a large pan over medium-high heat. When the pan is hot, add 1 tablespoon of oil. Add the ground chicken and cook until no longer pink, 6-7 minutes, using a spatula to break it into small pieces as you go.
- Step 2: Add the onions and garlic, and cook for another 2–3 minutes until the onions soften.
- Step 3: Mix in the coleslaw, and cook for 5-7 minutes, stirring frequently, until the cabbage starts to soften. If there is a lot of moisture, increase the heat to high.
- Step 4: Finally, add the soy sauce, toasted sesame oil, and sugar. Stir well to combine and cook for another 1–2 minutes.
- Step 5: Remove from heat and garnish with green onions if desired.
Notes
Serve as is for a keto-friendly meal or with a side of steamed rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: American-Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 240 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
Keywords: Egg Roll in a Bowl, one pan dinner, low carb, cabbage stir fry