These Easy 20-Minute Potsticker Bowls are a quick low carb dinner idea made with ground chicken, coleslaw, mushrooms and sesame sauce!
Ingredients and substitutions
- Sesame oil – if you don’t have sesame oil on hand, olive oil or another neutral cooking oil can also be used.
- Cremini, enoki and shittake mushrooms – use a combination of all three mushrooms or any of the above that you prefer. If you’re not a fan of mushrooms, replace them with a vegetable of your choice.
- Ground chicken – ground turkey or extra-lean ground beef are all great options for this recipe.
- Soy sauce – coconut aminos or tamari are great alternatives to soy sauce.
- Coleslaw mix – use a combination of Napa cabbage, green cabbage or red cabbage instead.
- Green onions – chives are a good substitute or you can leave these out altogether.
- Sesame seeds – black or white sesame seeds would both be good here.
- Chili garlic sauce – try using regular hot sauce or leave this off if you don’t like spice.
- Black Pepper Harvest Snaps – replace the Harvest Snaps with fried wonton strips or another crunchy element like almonds or cashews.
How to make this recipe
- Sauté the mushrooms.
- Add the chicken and soy sauce.
- Mix in the coleslaw.
- Stir in the remaining ingredients.
- Serve and enjoy!
Adding some spice
I love adding a touch of spice to my potsticker bowls. Here are some of my favourite ways to add a bit of heat:
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- Chili garlic sauce (use a store-bought version or make your own)
- Sriracha or your favourite hot sauce
- Fresh chili peppers
Frequently Asked Questions
A potsticker is a type of Chinese dumpling that’s filled with ground meat and vegetables including cabbage. This recipe is a low-carb version that mixes together all the fillings of a dumpling without any of the extra calories from the fried wrapper.
Yes! Harvest Snaps are super healthy. They’re made with real ingredients (usually beans or lentils) and have no artificial colours or flavours. I like adding some on top of my potsticker bowls to give them a nice crunch without any of the extra calories.
Potstickers are crispy on the outside since they’re pan fried whereas dumplings are soft on the outside.
Storing and reheating
Store any leftovers in the fridge for up to 5 days in an airtight glass container. If you’re storing for later, make sure to leave the Harvest Snaps off so they don’t get soggy in the fridge.
To reheat this potsticker bowl, microwave for 2 minutes. Feel free to sprinkle some water overtop of the chicken so that it doesn't dry out. You can also fry it up in a pan on the stovetop until heated through. Once heated, top with your Harvest Snaps and enjoy.
Freezing the ground chicken
Freezing this recipe isn't entirely recommended but the good news is that you can freeze the ground chicken for up to 3 months! Transfer the leftover ground chicken to an airtight container or freezer bag and allow it to cool to room temperature before freezing.
The night before you are ready to make your bowls, thaw the ingredients in the refrigerator overnight. Reheat the ground chicken in a pan on the stovetop until heated through then make your bowls fresh.
More stir fry recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
- I get all my ground chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze leftover meat in glass microwave-safe bowls up to 3 months.
- Order some coconut aminos if you're looking for an alternative to soy sauce.
Easy 20-Minute Potsticker Bowls {Low-Carb}
Ingredients
- 1 tbsp sesame oil
- 4 cups raw chopped cremini, enoki and shittake mushrooms
- 1 lb Ground chicken or turkey
- 2-3 tbsp soy sauce
- 1 bag coleslaw mix
- 4 green onions, sliced
- 1 tbsp sesame seeds (optional)
- 2 tsp chili garlic sauce (optional)
- 1 bag Black Pepper Harvest Snaps optional
Instructions
- Heat sesame oil in a large frying pan over med-high heat. Add mushrooms, sauteeing for 3-4 minutes until liquid starts to release. Add chicken and soy sauce, breaking up the meat as it cooks with a spoon.
- When meat is almost fully cooked (after about 5-6 min), add in the coleslaw mix, stir frying for 2-3 min until the cabbage wilts. Remove from heat, and stir in green onions, sesame seeds and chili garlic sauce, mixing well to combine.
- Serve in large, deep bowls and top with Black Pepper Harvest Snaps for some crunch if you'd like (they're optional). Enjoy!
Laura Lam says
Great recipe! This stir fry could easily be modified to be a filler for whole wheat/lettuce wraps