Egg Roll in a Bowl
Egg Roll in a Bowl! This dish comes together in under 20 minutes and is gluten free, keto and low carb! An easy healthy meal the whole family will love!
- 2 tbsp olive oil, divided
- 1 pound ground chicken
- 5 cups cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 tbsp coconut aminos or low sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 2 tsp chili garlic sauce, or more to taste
- sesame seeds for serving, if desired
- green onions for serving, if desired
Heat 1 tablespoon of oil in a large skillet over medium high heat.
Add in ground chicken and cook for 3-4 minutes or until the chicken has browned and is no longer pink. Drain any excess grease and remove the chicken from the pan onto a plate and set aside.
Add the remaining tablespoon 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.