Egg Roll in a Bowl (Paleo / Keto, Chicken Version)
This quick and healthy skillet meal features seasoned ground chicken, cabbage, and carrots in a savory sesame-ginger sauce — perfect for low-carb dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Skillet
- Cuisine: Asian-Inspired, Paleo
- Diet: Gluten Free
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)
Instructions
Sauté Aromatics & Onion: Heat 1 tbsp oil in a large skillet over medium heat. Add diced onion, garlic, and ginger. Cook until soft and fragrant.
Brown Chicken: Push aromatics to the side, add remaining oil and ground chicken. Break apart and cook until no longer pink, about 5–6 minutes.
Add Carrots: Stir in shredded carrots and cook for 2–3 minutes until slightly softened.
Add Cabbage & Seasonings: Pour in broth to deglaze the pan. Add shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and pepper. Stir to combine.
Simmer: Cover skillet and let the mixture cook on medium-low for 12–15 minutes until cabbage is tender.
Finish with Sesame Oil: Remove the lid, drizzle in sesame oil, and stir well. Adjust seasoning if needed.
Serve: Spoon into bowls and garnish with green onions, sesame seeds, and red pepper flakes.
Notes
Use tamari or coconut aminos for gluten-free, paleo, and Whole30 versions.
Customize with extra veggies like mushrooms, zucchini, or bok choy.
Swap ground chicken for ground turkey, beef, or tofu for variation.
Add chili sauce or Gochujang for extra heat.
Great for meal prep—lasts 4 days in the fridge.
