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
- Total Time: 35 minutes
- Yield: 8 servings
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)
- Keto Yum Yum Sauce, optional for serving
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
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Sheree says
even my picky mom loved this AND asked to eat the leftovers tomorrow. She doesn't like leftovers! I used thighs in crunch chili sauce and added a little sesame oil before adding fresh broccoli florets, green beans, squash and zucchini and bok choy. softened them before adding cabbage slaw bc no one had broccoli slaw. Thank you for sharing this zero sugar recipe!
Justyna says
I never made an egg roll in a bowl...until today. This is delicious! My veggie-love thirteen-year-old said that the green onions really make this dish. I did make one slight change, based on what I had on hand. I had half a cabbage and carrots so I shredded those and threw in instead of the broccoli slaw. Looking forward to leftovers tomorrow.
Andrea Hatfield says
I would recommend NOT to add any salt if you use soy sauce or coconut aminos. This dish was so salty that I couldn't eat it. My husband ate it but would have preferred much less salt.
Thank you for sharing your recipe! I will make it again with no additional salt added.
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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!
Sue says
This is absolutely the best thing I have eaten in a long time. I will definitely be making this again and again.
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.
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.