This Egg Roll in a Bowl recipe is perfect for any night of the week. Loaded with lean chicken, vegetables, sesame, garlic, and ginger. A healthier version of your favorite takeout dish.
In a large skillet, heat olive oil. Add onion, carrot, and celery and cook for 2-3 minutes or until slightly tender. Add garlic, salt and pepper.
Add ground chicken, ginger, and more salt and pepper. Cook thoroughly until browned.
Add cabbage and chicken stock. Cook until tender.
Next, add sesame oil and soy sauce (or coconut aminos). Cook an extra 5-7 minutes to condense flavors. Mixture should be dry but not over cooked.
Serve with brown or white rice. Top with a drizzle of Japanese Barbecue sauce and scallions.