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Egg Roll in a Bowl

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.

Course Dinner, Lunch, Main Course
Cuisine American, Chinese
Keyword cabbage, carrots, celery, coconut aminos, garlic, ginger, green onions, ground chicken, healthy bowls, healthy dinner, healthy takeout, one pot meal, soy sauce, takeout
Servings 6

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Lb Ground Chicken (96/4 lean)
  • 1 Large Carrot, peeled and diced small
  • 2 Ribs Celery, diced small
  • 1/2 Cup Onion, diced small
  • 1/2 Small Green Cabbage, sliced small
  • 2 Tbsp Low Sodium Soy Sauce (-OR- Coconut Aminos)
  • 1/2 Tsp Sesame Oil
  • 2 Clove Garlic, minced
  • 1/4 Tsp Dried Ginger
  • 1/8 Cup Chicken Stock
  • 1 Scallion, sliced
  • kosher salt and pepper to taste
  • Sesame seeds (to sprinkle on top)

Instructions

  1. 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.

  2. Add ground chicken, ginger, and more salt and pepper. Cook thoroughly until browned.

  3. Add cabbage and chicken stock. Cook until tender.

  4. 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.

  5. Serve with brown or white rice. Top with a drizzle of Japanese Barbecue sauce and scallions.