Chicken Egg Roll In a Bowl
A quick & delicious low carb one skillet take on a chinese egg roll.
Equipment
- large skillet
- cutting board & sharp knife
- wooden spoon or spatula
- plate
- measuring spoons
Ingredients
- 2 TBS olive oil
- 1 lb ground chicken (or ground pork, ground turkey, or lean ground beef)
- 5 cups shredded cabbage (or use a 16 oz bag of coleslaw)
- 1 cup shredded carrots
- 3 tsp minced garlic
- 3 tsp minced ginger or 1 tsp ground ginger
- 2 TBS low sodium soy sauce
- 2 tsp sesame oil
- 2 TBS hoisin sauce
- 1 TBS rice vinegar
- sliced green onions (garnish)
- sesame seeds (garnish)
Instructions
- In a large skillet heat 1 TBS olive oil over medium high heat. Add in ground chicken. Break up the chicken and cook until no longer pink and cooked through. Season with salt & pepper. Remove chicken to a plate and set aside.
- In same skillet add an additional TBS of olive or sesame oil and heat over high heat. Add in cabbage and carrots and cook for 5-6 minutes until tender and slightly browned.
- Add in garlic and ginger and cook an additional 1 minute.
- In a small bowl mix together soy sauce, sesame oil, hoisin sauce, rice vinegar, salt & pepper to taste.
- Pour mixture over cabbage in skillet. Add back to skillet cooked chicken. Stir everything until well coated.
- Garnish with green onions and sesame seeds, if desired. Serve with brown or white cooked rice or wrap in lettuce leaves.