Description
This Chicken Egg Roll in a Bowl is a quick, healthy, 20-minute dinner packed with savory egg roll flavor minus the wrapper. A delicious one-pan recipe you’ll want in your weekly rotation.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken
- 8–10 cups cabbage (thinly chopped)
- 5 oz matchstick carrots
- 1 tablespoon garlic (minced)
- 1 tablespoon sesame oil
- ¼ cup soy sauce
- ¼ cup tamari
- 1 teaspoon ground ginger
- ½ teaspoon onion powder
Instructions
- Heat oil in a large skillet over medium high heat. Add the ground chicken and cook until no longer pink, about 10-12 minutes; break into small pieces as you go.
- While chicken is cooking, mix soy sauce, tamari, ground ginger, and onion powder in a small bowl and set aside.
- When the ground chicken is cooked add the sesame oil and minced garlic. Cook for 1 to 2 minutes, stirring often, until you can start to smell the garlic.
- Add sliced cabbage, shredded carrots, and the soy sauce mixture. Stir to combine and cook over medium heat for another 10-12 minutes until the vegetables have cooked down and are your desired softness.
- Remove from heat and serve as is or over rice.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 296
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg