Description
A wholesome and quick dish bringing the comfort of egg rolls without the mess of wrappers.
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 until browned and cooked through.
- Drain any excess grease and transfer the chicken to a plate. Set aside.
- In the same skillet, add the remaining tablespoon of olive oil.
- Toss in the cabbage and carrots, sautéing for 4-5 minutes until tender and golden brown.
- Add the minced ginger and garlic, and sauté for an additional minute until fragrant.
- Return the cooked chicken to the skillet along with coconut aminos, sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce.
- Toss well to coat the cabbage and chicken in the sauce.
- Serve immediately, topped with sesame seeds and green onions.
Notes
Customize with extra veggies or swap proteins to suit your tastes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg