Chicken Egg Roll Bowl

4 Servings
25 min

Chicken egg roll minus the 'roll'. Another low carb, high protein, household favorite. You can swap the ground chicken for ground turkey, beef, pork, or tofu and substitute soy sauce for coconut aminos based on preferences/dietary restrictions.I like to use pre-bagged coleslaw mix to speed up the process, but you can chop carrots and cabbage instead. You can serve this with rice, veggies, or just have it on its own!


I love how the cabbage picks up all flavor from the sauce and even though the cabbage wilts, still has a nice crunch to it. Seriously such a good meal! Check out my Instagram for more recipes @tikofoods.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

  • 500g ground chicken
  • 1/2 bag of coleslaw
  • 2-4 eggs
  • 1 tsp minced ginger
  • 1 tsp rice wine vinegar
  • 4 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 green onion stalks
  • white or black sesame seeds to garnish
  • sriracha for serving
Instructions

Heat sesame oil in a pan then add minced ginger, minced garlic, and the white ends of your scallions
Saute quickly then add the ground chicken, breaking it up with a spatula while it cooks
Once it is fully cooked, add your slaw mix, rice vinegar, and soy sauce
Let the slaw wilt and sauce thicken, then create an empty area in the middle of the pan
Crack your eggs in this space and scramble, mixing it all together with the slaw and chicken once eggs are fully cooked
Garnish with sesame seeds, green scallion tops, and sriracha
Serve with rice (optional)
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