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Homemade Keto Chicken Egg Roll In a Bowl photo

Keto Chicken Egg Roll In a Bowl

A quick, low-carb one-pan skillet of seasoned ground chicken and coleslaw that tastes like an egg roll without the wrapper.
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Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Equipment

  • Cast iron pan

Ingredients
  

  • 2 tablespoons sesame oil (or oil of choice)
  • 1 pound ground chicken
  • 1 green onion (sliced or finely minced onion or shallot)
  • 2-3 cloves garlic (finely minced)
  • 1/2 teaspoon ground ginger
  • 4 cups coleslaw mix (if yours doesn't include carrots, add one small shredded carrot)
  • 3 tablespoons gluten free soy sauce (or liquid aminos or coconut aminos)
  • 1 tablespoon riracha sauce (or to your heat level preference)

Instructions
 

  • Heat the sesame oil in a large cast iron pan or skillet over medium-high heat.
  • Add the ground chicken and cook 4–5 minutes, breaking it up with a spoon, until no longer pink and cooked through.
  • Add the sliced or minced green onion and the minced garlic; sauté 1–2 minutes until fragrant.
  • Stir in the ground ginger until evenly distributed.
  • Add the coleslaw mix, gluten-free soy sauce (or alternative), and rriracha; toss to combine.
  • Cook, stirring occasionally, until the coleslaw softens to your desired tenderness, about 3–5 minutes.
  • Taste and adjust with more soy sauce or rriracha if desired, then serve.

Notes

  • Use alternative oils if you prefer a different flavor.
  • Liquid aminos or coconut aminos make this gluten free.
  • Add a small shredded carrot if your coleslaw mix has no carrots.