Get the Recipe: Chicken Egg Roll in a Bowl
This easy Chicken Egg Roll in a Bowl is a hearty meal you will love! The flavorful sauce can easily be made low-carb for a 20-minute keto dinner.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 pound chicken breast, cut into small bite-size pieces
- 6 cups shredded cabbage, green or a mix of green and purple
- 1 cup shredded carrots
- Optional toppings: green onions, sesame seeds, peanuts, crushed red pepper
For the Sauce
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon sweetener, brown sugar or golden monkfruit if keto
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce
- 2 teaspoons toasted sesame oil
Instructions
- Cut the chicken breast into small bite-size pieces and season with salt and pepper.
- Heat the oils in a large, deep skillet over medium heat. Saute the chicken for 5-6 minutes, turning occasionally until brown on all sides and cooked through.
- Remove the chicken from the skillet and set aside.
- Add the shredded cabbage and carrot to the skillet and cook over medium-low heat, stirring occasionally.
- Meanwhile, add the garlic, soy sauce, sweetener, rice vinegar, and chili garlic sauce to a jar. Secure the lid and shake vigorously.
- Once the cabbage has wilted and become tender add the chicken back to the skillet and pour the sauce over the meat and vegetable mixture. Using tongs toss the stir fry so it is coated in the sesame sauce.
- Cook the stir fry, stirring regularly for 5-6 minutes until the cabbage has reached your desired consistency.
- Top with green onions, sesame seeds, crushed peanuts, and red pepper flakes if desired.
Notes
Each serving has 8 net carbs when made with monk fruit sweetener.
Serving: 1 heaping cup (1/4th of recipe) made with monk fruit sweetener, Calories: 247kcal, Carbohydrates: 11.5g, Protein: 28.2g, Fat: 12.4g, Cholesterol: 82.7mg, Sodium: 451.9mg, Fiber: 3.5g, Sugar: 5.3g
Did you make this recipe?Please leave a star rating and review below!