Chicken Egg Roll In A Bowl

 

I make traditional Egg Roll In A Bowl quite often.  This time I decided to change it up a bit with some different ingredients.

 

Chicken Egg Roll In A Bowl

 

1 large chicken breast, thinly sliced

5 sliced mushrooms

5 sliced green onions

1 pkg. coleslaw mix

3 eggs, beaten

1 Tbs. minced garlic

2 Tbs. soy sauce

1 Tbs. olive oil

Sesame oil (optional)

Sriracha sauce (optional)

 

In a wok or large skillet heat oil over medium heat, sauté sliced chicken until cooked through, add mushrooms, green onions and garlic.  Continue cooking until mushrooms are tender.  Add coleslaw mix and soy sauce.  Stir until cabbage is soft.  Make a well in the center of the mixture and pour in eggs.  Cook eggs stirring until medium set.  Stir eggs and mixture together to combine until completely cooked.  Remove from heat.  Garnish with sesame oil and sriracha sauce, if desired.  Makes 6 to 8 servings.

 

This is a delicious variation on the low carb original.  I'm not sure what the exact macros are in this one, but I'm sure it is fairly low.

  

Because chicken breast is so lean you can use thighs instead if you prefer.  The eggs add more fat and great nutrients and garnishing with sesame oil adds some good fat to this too.