MAKES: 8 servings · PREP TIME: 15 minutes · COOK TIME: 20 minutes

Anyone who knows me knows that I am obsessed with the Pork Egg Roll in a Bowl recipe from my book Craveable Keto. I eat it multiple times per week. When I find a recipe I like, I stick with it. I am the type of person who can eat the same foods over and over without getting tired of them. This chicken and broccoli variation is a delicious spin on the original. It has definitely been in high rotation in our house.

INGREDIENTS

• 3 tablespoons toasted sesame oil

• 1 small red onion, chopped (about ½ cup)

• 4 cloves garlic, minced

• 5 green onions, sliced on a bias (white and green portions separated)

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1 teaspoon ground ginger

• 1 teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 tablespoon plus 1 teaspoon Sriracha sauce or garlic chili sauce

• 20 ounces broccoli slaw

• ¼ cup gluten-free soy sauce or coconut aminos

• 2 tablespoons unseasoned rice wine vinegar

• 2 tablespoons sesame seeds, for garnish

• Crack Sauce (here) or Sriracha sauce, for serving (optional)

DIRECTIONS

1. Heat the sesame oil in a large skillet over medium-high heat.

2. Add the onion, garlic, and white portion of the green onions to the pan. Sauté until the green onions are translucent and the garlic is fragrant.

3. Add the chicken, ginger, salt, pepper, and Sriracha to the pan. Sauté until the chicken is cooked through, about 5 minutes.

4. Add the broccoli slaw, soy sauce, and vinegar and sauté until the broccoli is crisp-tender, about 8 minutes.

5. Top with the green parts of the green onions and the sesame seeds before serving. Drizzle some Crack Sauce or Sriracha over the top, if desired.

tip: Broccoli slaw is a mix of shredded broccoli stems, carrots, and purple cabbage. You can find bagged broccoli slaw in the produce department of most grocery stores, typically with the bagged lettuces and coleslaw mix. If you are unable to find it, you can substitute coleslaw mix, or you can make your own by shredding broccoli stalks, carrots, and purple cabbage.

PER SERVING:

CALORIES: 267

FAT: 19.5g

PROTEIN: 4.9g

TOTAL CARBS: 4.9g

FIBER: 1.6g

NET CARBS: 3.3g