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Two bowls of chicken egg roll in a bowl on a table.

Chicken Egg Roll in a Bowl

40aprons.com/chicken-egg-roll-bowl/
A chicken version of my reader favorite egg roll in a bowl, filled with all the flavors and textures you love from the original! Naturally Whole30, paleo, low carb, dairy free, and gluten free, and super easy to make keto!
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • small mixing bowl
  • Silicone spatula
  • Large skillet
  • Large wooden spoon
  • Plate or bowl
  • sandwich bag optional
  • Kitchen scissors optional

Ingredients

For the Creamy Chili Sauce

For the Chicken

  • 1 tablespoon sesame oil
  • 1 pound boneless, skinless chicken breasts (cut into small pieces, approximately 2-4 chicken breasts)

For the Egg Roll in a Bowl

  • 1 tablespoon sesame oil
  • 6 green onions (white parts only, sliced)
  • ½ cup diced red onion (optional)
  • 2 ½ tablespoons minced fresh garlic (approximately 5 large cloves)
  • 1 teaspoon grated fresh ginger
  • 1 8-ounce can water chestnuts (chopped, optional)
  • 1 tablespoon sriracha (or hot sauce, more or less to taste)
  • 1 14-ounce bag coleslaw mix
  • 3 tablespoons coconut aminos
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon freshly cracked white pepper (more or less to taste)
  • salt (to taste)

Serving Suggestions (All Optional)

Instructions

For the Creamy Chili Sauce

  • Add ¼ cup mayonnaise, 1-2 tablespoons sriracha, and 1 large pinch salt to small mixing bowl. Stir ingredients together until fully incorporated.
  • Once incorporated, set bowl aside. Alternately, cover bowl with lid or food-safe plastic wrap and refrigerate until ready to serve.

For the Chicken Egg Roll in a Bowl

  • Place large skillet on stovetop over medium heat. When pan is hot, add 1 tablespoon sesame oil. Continue heating pan until oil is hot and shimmery, swirling and tilting pan as needed to distribute oil across surface.
  • When oil is hot, place pieces of 1 pound boneless, skinless chicken breasts in skillet. Cook chicken, stirring occasionally, approximately 3 to 5 minutes or until chicken pieces are opaque and lightly golden.
  • Transfer cooked chicken to plate or bowl and set aside.
  • Return skillet to heat. Add remaining 1 tablespoon sesame oil to skillet and heat oil until shimmery.
  • When oil is hot, add sliced white parts of 6 green onions, ½ cup diced red onion, and 2 ½ tablespoons minced fresh garlic to skillet. Stir to incorporate, then sauté ingredients, stirring frequently, approximately 5 minutes or until onions begin to soften.
  • Once onions have softened, add 1 teaspoon grated fresh ginger, 1 8-ounce can water chestnuts, 1 tablespoon sriracha, 1 14-ounce bag coleslaw mix, 3 tablespoons coconut aminos, 1 tablespoon rice wine vinegar, ¼ teaspoon freshly cracked white pepper, and salt to skillet. Stir ingredients together until well incorporated.
  • Cook egg roll mixture, stirring often, until cabbage is tender, approximately 5 minutes.
  • Reduce heat under skillet to low. Return cooked chicken to skillet and stir to incorporate.
  • Continue cooking mixture, stirring often, until chicken is warmed through and liquid has reduced.

To Serve

  • When cabbage is tender and chicken is hot, portion egg roll mixture into serving bowls.
  • Transfer prepared creamy chili sauce to plastic sandwich bag. Cut away one corner of sandwich bag to create piping bag, then pipe creamy chili sauce over each bowl of chicken egg roll.
  • Sprinkle sliced green parts of 6 green onions and black sesame seeds over chili sauce if desired.
  • Serve immediately.

Recipe Notes

  • Sriracha: If you're paleo or on a Whole30 round, make sure your sriracha is fully compatible.
  • Leftovers: Refrigerate leftovers in an airtight container up to 4 days. Store chili sauce separately to maintain egg roll texture.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 396calProtein: 28gFat: 21gSaturated Fat: 3gTrans Fat: 0.04gCholesterol: 78mgSodium: 688mgPotassium: 856mgTotal Carbs: 25gFiber: 6gSugar: 7gNet Carbs: 19gVitamin A: 511IUVitamin C: 54mgCalcium: 91mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/chicken-egg-roll-bowl/