Easy Egg Roll in a Bowl (One-Pan, Low-Carb & Better Than Takeout)
Easy Egg Roll in a Bowl made in one pan with chicken, coleslaw mix, and classic egg roll flavors. A low-carb, keto-friendly dinner that’s better than takeout and ready in under 30 minutes.
Servings: 4 servings
Calories: 380kcal
Equipment
Ingredients
For Chicken
- 1 lb chicken thighs cut into bite-size pieces, about 4 chicken thighs, pat dried with paper towel before cutting
- 1 tablespoon avocado oil
- sea salt and pepper to season chicken, to taste
For Coleslaw
- 1 tablespoon garlic finely chopped or minced
- 1 medium onion finely diced
- 1 lb coleslaw mix I like to use the one with green cabbage, purple cabbage and carrot
- 1 medium carrot peeled and grated
For the Sauce
- 1 tablespoon rice vinegar
- ¼ cup low-sodium soy sauce
- 1 teaspoon ground ginger
- 2 tablespoons teriyaki sauce or sweet & sour sauce, hoisin, or oyster sauce
For Serving
- 1 tablespoon sesame oil before serving
- ¼ cup green onion sliced
- sesame seeds to taste, both black and regular
Instructions
- Brown the Chicken: Heat the avocado oil in a large skillet or wok over medium heat. Add the chicken thighs, season with salt and black pepper, and cook until lightly browned. Stirring few times.
- Add Aromatics: Stir in the garlic and chopped onion. Cook for 1–2 minutes, just until fragrant and the onion begins to soften, stirring few times.
- Lower the Heat: Reduce the heat to low to prevent burning and allow the flavors to blend.
- Add the Veggies & Sauce: Add the coleslaw mix, shredded carrots, rice vinegar, soy sauce, ground ginger, and teriyaki sauce. Stir well to combine.
- Cook Until Tender: Toss everything together and cook for 5–10 minutes, stirring occasionally, until the vegetables are tender and coated in the sauce to your liking.
- Serve & Garnish: Remove from heat and drizzle with sesame oil. Serve warm and garnish with green onions, sesame seeds, hot sauce, fried rice or quinoa, if desired. Enjoy!
Notes
- Chicken Swap: Chicken thighs stay extra juicy, but chicken breast or ground chicken works just as well—just avoid overcooking.
- Make It Low-Carb: Skip the sweet & sour or hoisin sauce for a fully low-carb and keto-friendly egg roll in a bowl.
- Veggie Shortcuts: A store-bought coleslaw mix saves prep time and cooks evenly for the best texture.
- Add Heat: Spice things up with chili garlic sauce, sriracha, or red pepper flakes.
- Serving Options: Enjoy on its own, over cauliflower rice, or with steamed basmati rice if not keeping it low-carb.
- Great for Meal Prep: This egg roll in a bowl holds up well and is perfect for make-ahead teen school lunches or dinners.
- Storage: Store in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or soy sauce if needed to refresh the texture.
- Pack Separately: If using toppings like green onions, sesame seeds, or hot sauce, store them separately and add just before serving.
- Freezing: Freezing is not recommended, as the cabbage can become watery once thawed.
- Portioning Tip: Divide into individual containers for grab-and-go meals during the week.
Nutrition
Calories: 380kcal | Carbohydrates: 15g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1039mg | Potassium: 622mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2810IU | Vitamin C: 46mg | Calcium: 82mg | Iron: 2mg