Egg Roll Bowls with Chicken and Cabbage

Egg Roll Bowl with Chicken and Cabbage – All of the great flavor of Egg Rolls, without the carbs! Cooked in a skillet, without the fried wrapper, this egg roll bowl recipe is super easy to make, and so nourishing. The best low carb, paleo, and gluten free way to enjoy your favorite takeout food. Enjoy!

Ingredients list for the Egg Roll Bowls

• 1 lb (450g) ground chicken or any other meat you would like (beef, pork, turkey…)
• 2 tablespoons vegetable oil
• 1 bag pre-shredded cole slaw mix
• 1 medium onion, minced
• 2 green onions, sliced
• 1/2 cup (125ml) beef or chicken broth
• 1 tablespoon soy sauce (or coconut amino or tamari)
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper 
• 1 tablespoon Sriracha (or any hot sauce of your choice)
• 1 tablespoon fresh ginger (or ginger powder)
• Salt and fresh cracked pepper, approx. 1/2 teaspoon each
• Fresh chopped chives, for garnish

Directions

1. Heat oil in a skillet or medium-high heat. Add chicken meat and cook until browned then add onion and continue cooking until lightly browned.

2. Add garlic powder, chili pepper, ginger, and pepper to the meat and stir well. Pour the 1/2 cup broth. Add the bag of cole slaw mix and green onion and stir to coat.

3. Cook, stirring frequently until the cabbage is tender.

4. Add soy sauce (or tamari) and Sriracha sauce. Stir well to coat and adjust seasoning as desired.

5. Garnish with chopped chives, spoon into bowls and serve plain or over cauliflower rice. Enjoy!

Notes:

• This recipe is easily adaptable to the Instant Pot. Brown meat with onion in saute mode, then add spices, broth, sauces and coleslaw mix on top. Cook for 2 minutes. Easy!
• If you would like more taste, serve with a drizzle of sesame oil on top.