This one skillet Egg Roll in a Bowl comes together in under 20 minutes and is gluten free, keto and low carb!
Heat 1 tbsp of oil in a skillet over medium high-heat. Add in ground chicken and cook for 3-4 minutes or until the chicken has browned. Drain any excess grease and remove the chicken from the pan onto a plate and set aside.
Add the remaining tbsp of oil to the same pan. Add in cabbage and carrots and saute over high heat until golden brown on the outside and tender, 4-5 minutes. Add in ginger and garlic and saute for an additional minute.
Add the chicken back to the pan along with the coconut aminos, sesame oil, rice wine vinegar, hoisin sauce and chili garlic sauce. Toss to coat the cabbage and chicken in the sauce.
Serve immediately with sesame seeds and green onions for garnish, if desired.