Egg Roll in a Bowl
Egg rolls get a healthy makeover and are turned into an easy one pan dinner when you make this egg roll in a bowl!
Servings: 4 servings
Ingredients
- 1 tablespoon toasted sesame oil
- 1 pound ground chicken
- Salt and freshly ground black pepper to taste
- 3 green onions, thinly sliced
- 1/2 cup grated carrots
- 12 ounce bag of broccoli slaw
- Rice for serving optional
- Sesame seeds and green onions for garnish
Sauce
- 1/4 cup low sodium soy sauce or tamari for gluten-free
- 2 teaspoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 1/2 teaspoon sriracha or to taste
- 1 tablespoon grated fresh ginger
- 2 teaspoons grated or minced garlic
Sriracha Mayo
- 2 tablespoons mayo
- 2 tablespoons plain Greek yogurt
- 1 teaspoon honey, or to taste
- 1 teaspoon sriracha, or to taste
- Pinch of salt
Instructions
- Combine the soy sauce, rice vinegar, honey, and sriracha in a bowl. Whisk together and set aside,
- In a separate bowl whisk together all of the ingredients for the sriracha mayo. Refrigerate until ready to serve.
- Heat the sesame oil in a large skillet over medium-high heat. Add in the ground chicken and crumble with a wooden spoon. Season with salt and pepper and sauté until mostly cooked through.
- Add the broccoli slaw, carrots, green onions, garlic, and ginger to the ground chicken. Stir everything together and continue to cook until the broccoli slaw is tender and softened, about 4-5 minutes.
- Pour in the soy sauce mixture and stir everything together. Cook for several more minutes until the sauce has thickened and absorbed into the chicken and broccoli slaw. Taste for seasoning.
- Serve as is or on top of rice. Garnish with sesame seeds and green onions. Drizzle on the sriracha mayo.
Nutrition
Calories: 360kcal | Carbohydrates: 14g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 124mg | Sodium: 837mg | Fiber: 4g | Sugar: 6g