This low carb sesame chicken egg roll in a bowl is a delicious spin on the classic pork version that everyone knows and loves.
A whole30 spin on traditional keto egg roll
Anyone who knows me, knows that I am obsessed with my Pork Egg Roll in a Bowl Recipe. I eat it multiple times per week. When I find a recipe I like, I stick with it. I am the type of person that can eat the same foods over and over without getting tired of them.
In addition to the egg roll in a bowl, I also eat my Dill Chicken Salad recipe every week. They are both really easy to prepare, making for the perfect easy keto meal. Great for those hectic weeknights where you need a delicious 30 minute meal, or a quick and easy one pot meal. Both of these recipes keep well in the fridge, making them excellent for meal prep. As we all know, staying prepared and setting yourself up for success is essential to losing weight on a keto diet.
Nailing the flavors in this asian keto meal
After eating the pork variation of Egg Roll in a Bowl for so long, I started changing things up each time I would make it. Adding a little more ginger, switching up the meats, using more vinegar etc. Each time was just as good as the last. But I decided that it was time to make a Sesame Chicken Egg Roll in a Bowl variation.
You will see that it shares most of the same ingredients as the pork egg roll in a bowl recipe, but in different proportions and with one big change. Instead of using coleslaw, I made this chicken egg roll in a bowl with broccoli slaw. It is SO good, and it really adds to the dish. Once the broccoli slaw cooks down and gets tender, it almost takes on a noodle like texture.
How to make keto broccoli slaw
Most grocery stores carry broccoli slaw, you just might not know it because you have never looked for it. If you can't find it, I recommend asking a produce clerk to point you in the right direction. Alternately, you can always substitute and equal amount of shredded cabbage or coleslaw mix. You can even do half coleslaw and half broccoli slaw. That is one of my favorite ways to eat it.
Whole30 compliant Chinese food recipe inspiration
I think one of the reasons I love these recipes so much is that they have the classic Asian inspired flavors that I missed from take out. Now I can have my healthier version of Chinese take out while keeping it low carb and Whole30 compliant. Healthier Chinese food recipes? Yes, please!
Other recipes you might enjoy:
- Keto Chicken Pad Thai
- Paleo Pork Egg Roll in a Bowl
- Easy Peasy Wonton-less Soup with Pork Meatballs
- Chinese Sausage Fried "Rice
- Asian Tuna Cakes
- One Pot Keto Sesame Chicken and Broccoli
- Paleo Beef and Broccoli Stir Fry
Sesame Chicken Egg Roll in a Bowl
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
- 3 tablespoons toasted sesame oil (I use this brand)
- 1 small red onion, chopped (about ½ cup)
- 4 gloves garlic, minced
- 5 green onions, sliced on a bias (white and green portions separated)
- 1 ½ pounds boneless chicken breast or thigh, cut into bite-sized pieces
- 1 teaspoon ginger powder (I use this brand)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon, plus 1 teaspoon Sriracha, or more to taste (sub whole30 compliant hot sauce)
- 20 ounces broccoli slaw
- ¼ cup gluten free soy sauce or coconut aminos for Whole30 (get it here or here)
- 2 tablespoon unseasoned rice vinegar
- 1 tablespoon toasted sesame seeds (I use this brand)
Instructions
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the onion, garlic, and white portions of the green onions to the skillet. Sauté until the green onions are translucent and the garlic is fragrant.
- Add the chicken, ginger, salt, pepper, and Sriracha to the pan. Sauté until the chicken is cooked through.
- Add the broccoli slaw, soy sauce, and vinegar and sauté until the broccoli is tender.
- Top with the green parts of the green onions and the sesame seeds before serving. Squirt some additional Sriracha over the top, if desired.
Notes
Net Carbs Per Serving: 3.3g
Nutrition
- Calories: 267
- Fat: 19.5g
- Carbohydrates: 4.9g
- Fiber: 1.6g
- Protein: 15g
Debra says
I love egg roll in a bowl recipes
Peace Love and Low Carb says
Me too! I can't get enough. I hope you enjoy it!
★★★★★
Pamela linn says
Truly the best
Britany Sunday says
Looking forward to making this recipe soon! I have 2 of your cool books and I love them. Super simple and very delicious recipes!
Aunt Merrie says
I can't eat anything hot/spicy. ..any ideas what I could replace the scirachi...or how ever you spell it?
yoli hernandez says
You can skip it
Cheryl says
Nice chopsticks!
The Force is strong with you.
Diane Alise says
I love your egg roll in a bowl and can not wait to get home to make this too!! Thank you once again Kyndra!!
Tracey Olson says
Flavours were good, but the family found it to be very salty.
Pam says
Your Egg Roll In A Bowl with the pork was amazing!! So good. Looking forward to try this recipe. Thanks.
Kathleen says
i have all of your cookbooks and we have your recipes on regular basis every week several times a day and we both love the Pizza Eggs and the Pork and or Sausage Egg Roll Bowls. My husband is obsessed with them and I can not wait to try the chicken one. I am thawing the chicken and will make tomorrow. You are such an inspiration and help and we are so grateful for everything you do and share with us.
QT says
This was bomb!! I've tried so many disappointing egg roll in a bowl recipes. The flavors here were just right! I didn't have broccoli slaw on hand but I had everything else. I used the Costco Taylor Farms Asian Cashew Chopped Salad bag, which includes sesame seeds for garnish. Can't wait to make it with the slaw!
★★★★★
Jenna says
Love the light-saber chop sticks!
Kelly says
This was amazing and pretty easy to make. Thank you for sharing your recipes.
Monica says
Just want to say that I have the same chopstick! LOL, what a coincidence. By the way, I'm putting your recipe in a round-up post. Great recipes!
LaRissa says
Never really one to leave comments but I just had to comment on this one! Literally just finished eating this with my family and it was a HIT!! Even my very picky daughter ate every single veggie in this dish. I paired it with brown rice for her and hubby. I only put the siracha in mine and that little bit of spice set it over the top. DELISH! I had to add some green beens since I didn’t have enough cabbage and I didn’t have toasted sesame seeds but still so SO good! Will definitely be trying more of your recipes!
★★★★★
Karen says
I'm confused. Where's the egg??
Jill says
I made this dish the other day and loved it. It is an easy and delicious asian stir fry, and the broccoli slaw is a great substitute for noodles. I will add julienned fresh ginger next time. Thank you Kyndra!
★★★★★
Maggie says
I'm a huge fan of your pork roll in a bowl, so I tried this one out last night and it was fantastic! I love the texture of the broccoli slaw so much, and it actually reminded me a little bit of noodles. Next time I make it, I think I'll add some crushed peanuts and fried egg and make a healthy version of pad thai! Thanks so much for this wonderful recipe.
Eleanor says
Excellent stirfry recipe!! Delicious and crunchy. I halved the soy and substituted more rice wine vinegar, but thats just my personal taste. 😘 Thank you for posting.
★★★★★
Elle says
Also good cold and raw. Just add cooked chi Ken chunks to the ther ingredients and stir. I call it crunch lunch.
E-world Cooking says
One of the best chicken dishes forever, I made it two times in my home to follow your guideline and get an amazing taste. Especially the sauce tossed with chicken gives a delicious flavor. My observation regarding this dish is if you want spicier you must use hot sauce and red chili. Thanks for sharing with us.
★★★★★
judy says
This was so good! And what a great way to use up broccoli stalks. I know it says 8 servings but my husband and I ate all of it for dinner tonight! Thank you for sharing your great recipes!
★★★★★
Brenda says
Tastes great, a little too spicy for me, next time I will leave out the garlic chili sauce but will make this recipe again.
★★★★
Linda D says
Just finished eating this. We both loved it--texture and taste were great. It tasted a little too salty for us and I omitted the salt as I do with most recipes. We prefer light salt, and I figure you can always add more once it's done but you can't take it out. Next time (and there will definitely be a next time), will use low sodium soy sauce and maybe 1/2 Garlic chili sauce & 1/2 red pepper flakes because 1 T of chili sauce is 300mg salt.
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Diane says
Looking forward to trying this. I wonder if it would work using cooked chicken. I want to make your buttered herb roasted chicken but it is jus t my hubby and I. I usually have left over chicken when I roast a whole bird.
Sue says
This is absolutely the best thing I have eaten in a long time. I will definitely be making this again and again.
Eden says
I have to tell you how much my husband and I love this recipe. It is freakin' delicious and is YUMMY the next day. The first time I made it my husband said he would love to have it once a week. I have this fabulous store by my house called Chuck's Produce that has 12oz bags of fresh kohlrabi noodles that I love to use. The rest I use either bagged broccoli slaw or I run broccoli stems through my food processor with the grater attachment. I have made this with both chicken breasts and thighs, ans though I prefer it with thighs is it almost as delish with the breasts. Thank you thank you for your wonderful recipes! What a gift you are sharing with us. P.S. I love this with crushed peanuts on top!
★★★★★
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