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Chicken Egg Roll In a Bowl

A quick & delicious low carb one skillet take on a chinese egg roll.
Course: chicken & vegetables, dinner, easy weeknight meal, high protein, low carb, Main Course, skillet meal
Cuisine: American, Chinese
Author: Catherine's Plates

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.