Description
A comforting and satisfying Egg Roll in a Bowl recipe, packed with fresh veggies and ground chicken, enveloped in a luxurious sauce. Perfect for a quick weeknight dinner!
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 in the ground chicken and cook for 3-4 minutes or until the chicken has browned and is no longer pink. Drain any excess grease and remove the chicken from the pan onto a plate, setting it aside.
- In the same pan, add the remaining tablespoon of olive oil. Toss in the cabbage and carrots, sautéing over high heat until they’re golden brown on the outside and tender, about 4-5 minutes.
- Add in the minced ginger and garlic, continuing to sauté for an additional minute.
- Return the cooked chicken to the pan and add the coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce. Toss everything together, ensuring the cabbage and chicken are well-coated in the rich flavorful sauce.
- Serve immediately, garnished with sesame seeds and green onions, if desired.
Notes
Feel free to customize with different proteins or veggies. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg