Name: Egg Roll in a Bowl (Paleo / Keto, Chicken Version)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: Ground chicken (about 1 lb); Olive oil (2 tbsp, divided); Sweet onion (1 small, finely diced); Garlic (3 cloves, minced); Fresh ginger (1 tsp, minced); Shredded carrot (1 cup); Cabbage (about 8 cups, shredded; green or purple mix optional); Chicken broth (¼ cup); Soy sauce or tamari (3 tbsp); Rice vinegar (1 tbsp); Sesame oil (1 tsp); Salt (¾ tsp); Black pepper (½ tsp); Green onions (for garnish); Sesame seeds (for garnish); Red pepper flakes (optional garnish)

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Why You’ll Love This Recipe

I absolutely love how this transforms familiar egg roll flavors into a satisfying, one‑bowl meal. It’s quick, easy, low-carb/paleo/keto-friendly, and the switch from pork to chicken makes it extra lean while still packing tons of flavor. Plus, only one skillet to wash!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground chicken (about 1 lb)
olive oil (2 tbsp, divided)
sweet onion (1 small, finely diced)
garlic (3 cloves, minced)
fresh ginger (1 tsp, minced)
shredded carrot (1 cup)
cabbage (about 8 cups, shredded—mix green and purple if desired)
chicken broth (¼ cup)
soy sauce or tamari (3 tbsp)
rice vinegar (1 tbsp)
sesame oil (1 tsp)
salt (¾ tsp) & black pepper (½ tsp)
green onions, sesame seeds, or red pepper flakes for garnish

directions

Sauté aromatics & onion: Heat 1 tbsp oil in a large skillet over medium. Add onion, garlic, and ginger; cook until fragrant and onion is tender.
Brown chicken: Push aromatics aside, add remaining oil, then the ground chicken. Break it up and cook until no longer pink (~5–6 minutes).
Add carrots: Stir in shredded carrot for a couple minutes until slightly tender.
Add cabbage & seasonings: Pour in broth to deglaze, then add cabbage, soy sauce/tamari, vinegar, salt, and pepper. Stir well.
Cook & steam: Cover, simmer on medium-low for 12–15 minutes until cabbage is tender.
Finish with sesame oil: Remove lid, stir in toasted sesame oil, taste and adjust seasoning.
Serve & garnish: Divide into bowls, top with sliced green onions, sesame seeds, and a sprinkle of red pepper flakes if desired.

Servings and timing

Servings: 4
Prep Time: ~10 minutes
Cook Time: ~20 minutes
Total Time: ~30 minutes

Variations

Protein swap: Use ground turkey, beef, or even tofu instead of chicken.
Extra veggies: Add bok choy, zucchini, broccoli, or mushrooms for more color and nutrients.
Spice it up: Mix in sriracha, sambal oelek, or Gochujang for heat.
Sauce upgrade: A drizzle of sesame aioli, peanut sauce, or sweet chili sauce adds a fun twist.

storage/reheating

I store leftovers sealed in the fridge for up to 4 days. Reheat in a skillet over medium with a splash of water or broth to revive moisture; microwave works too. If portioning for meal prep, garnish fresh before eating to keep toppings vibrant.

FAQs

Can I use frozen chicken?

Yes, just thaw completely before cooking. If using ground frozen chicken, break it up early and cook until fully done before proceeding.

Is this recipe gluten-free?

Definitely—use tamari or coconut aminos instead of soy sauce to keep it gluten-free and paleo/Whole30-compliant.

Can I meal-prep this?

Absolutely. Portion into containers and garnish before heating. Keeps well for grab-and-go lunches.

How do I make it vegetarian?

Swap chicken for crumbled tofu or tempeh, or increase veggies and use a plant-based broth and tamari.

What’s a good side?

It stands on its own, but I like serving with cauliflower rice or a simple cucumber salad for extra crunch.

Conclusion

This chicken-based Egg Roll in a Bowl quickly became one of my go-to healthy meals—lean, flavorful, and fuss-free. I love how it delivers bold Asian-inspired comfort in just one skillet. I hope it becomes a staple in your kitchen too!