Sesame Chicken Egg Roll in a Bowl | Peace Love and Low Carb

Sesame Chicken Egg Roll in a Bowl

  • Author: Peace Love and Low Carb
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


  • 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 sauce or garlic chili sauce, or more to taste
  • 20 ounces broccoli slaw
  • ¼ cup gluten free soy sauce or coconut aminos (get it here or here)
  • 2 tablespoon unseasoned rice vinegar
  • 1 tablespoon toasted sesame seeds (I use this brand)


  1. Heat the sesame oil in a large skillet over medium-high heat.
  2. 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.
  3. Add the chicken, ginger, salt, pepper, and Sriracha to the pan. Sauté until the chicken is cooked through.
  4. Add the broccoli slaw, soy sauce, and vinegar and sauté until the broccoli is tender.
  5. Top with the green parts of the green onions and the sesame seeds before serving. Squirt some additional Sriracha over the top, if desired.


Net Carbs Per Serving: 3.3g


  • Calories: 267
  • Fat: 19.5g
  • Carbohydrates: 4.9g
  • Fiber: 1.6g
  • Protein: 15g