Chef savvy
This Egg Roll in a Bowl comes together in under 20 minutes and is gluten free, keto and low carb!
01
Heat 1 tbsp of oil in a skillet over medium-high heat. Add ground chicken and cook for 3-4 minutes. Drain excess grease, transfer chicken to a plate, and set aside.
02
Add the remaining oil to the pan. Saute cabbage and carrots over high heat until golden and tender, about 4-5 minutes. Add ginger and garlic, and saute for 1 minute.
03
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 in the sauce.
Serve immediately with sesame seeds and green onions for garnish, if desired.