Description
A quick and easy low-carb recipe that replicates the flavors of an egg roll in a bowl using ground chicken and fresh vegetables, perfect for a healthy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken
- 4 cups shredded cabbage
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
Instructions
- Prepare Vegetables: Chop the cabbage and green onions, mince the garlic, and grate the fresh ginger to have all ingredients ready for cooking.
- Cook Chicken: Heat a skillet over medium-high heat and sauté the ground chicken until fully browned, which should take about 5 to 7 minutes, ensuring it is cooked through.
- Add Aromatics: Stir in the minced garlic and grated ginger to the browned chicken, cooking for an additional minute to release their flavors.
- Cook Vegetables: Add the shredded cabbage and chopped green onions to the skillet, sautéing for approximately 5 minutes until the cabbage wilts but still maintains some crunchiness.
- Add Sauce: In a small bowl, mix the low-sodium soy sauce, sesame oil, and rice vinegar, then pour this sauce over the chicken and vegetable mixture, stirring well to combine all the flavors evenly.
- Serve: Dish the egg roll in a bowl into serving portions, and optionally garnish with extra green onions or sesame seeds to enhance the presentation and flavor.
Notes
- Use low-sodium soy sauce to reduce salt content.
- Feel free to add a pinch of red pepper flakes for some heat.
- Serve with cauliflower rice for a more substantial meal.
- Can substitute ground chicken with ground turkey or pork based on preference.
- Garnish with sesame seeds or extra green onions for added texture and flavor.
