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

Sesame Chicken Egg Roll in a Bowl


  • 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


  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

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


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