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Egg Roll in a Bowl

Egg Roll in a Bowl

A fast stir-fry with ground chicken,cabbage, and carrots in a savory soy-ginger sauce, built to keep the cabbagecrisp instead of soggy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken thigh
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 medium head green cabbage sliced
  • 2 medium carrots shredded
  • 3 green onions sliced
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon rice vinegar
  • ½ teaspoon garlic powder
  • 1-2 teaspoons sriracha optional
  • Toasted sesame seeds

Method
 

  1. Preheat an empty pan 2 minutes, then cook chicken until browned and no pink remains, 6-7 minutes.
  2. Push chicken aside; cook onion until soft, about 3 minutes. Stir together.
  3. Add garlic and ginger; cook 30 seconds. Remove mixture to a plate.
  4. Cook cabbage and carrots in two batches, about 5-6 minutes each, until crisp-tender with charred edges.
  5. Return chicken mixture and all cabbage to the pan with green onion whites; toss 1 minute.
  6. Pour in pre-mixed sauce; toss and cook 30-60 seconds until glossy.
  7. Top with green onion greens and sesame seeds; serve.

Notes

Storage note: Refrigerate up to 4 days. Not freezer-friendly.
Allergen note: Contains soy and sesame.
Notes: Cook cabbage in batches to avoid steaming it. Add the sauce only at the very end to keep it from thinning out.