Description
A quick and healthy Egg Roll in a Bowl recipe packed with flavor, featuring tender ground chicken, crispy cabbage, and vibrant carrots, all in a savory sauce.
Ingredients
Scale
- 2 tbsp olive oil, divided
- 1 pound ground chicken
- 5 cups cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 tbsp coconut aminos or low sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 2 tsp chili garlic sauce, or more to taste
- Sesame seeds for serving, if desired
- Green onions for serving, if desired
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 3-4 minutes or until browned and no longer pink. Drain excess grease and remove the chicken. Set aside.
- Using the same pan, add the remaining tablespoon of oil. Toss in cabbage and carrots, sautéing until golden brown and tender, about 4-5 minutes.
- Add minced ginger and garlic, stirring for an additional minute until fragrant.
- Return the browned chicken, along with coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce. Toss to coat everything in the sauce.
- Serve immediately, garnished with sesame seeds and chopped green onions, if desired.
Notes
This dish can be made ahead of time and stored in the fridge for up to four days. Feel free to customize with your favorite vegetables and proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg