Description
A quick and savory one-pan meal capturing the crunchy, garlicky flavors of an egg roll without the wrapper.
Ingredients
Scale
- 1 lb ground chicken
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or cauliflower rice (optional for serving)
Instructions
- Prep the vegetables and aromatics. Shred the cabbage and carrots, slice the green onions, and mince the garlic and ginger. If you plan to serve over rice, have the rice warm and ready.
- Heat a large skillet over medium-high heat and add the sesame oil. Add the ground chicken to the hot skillet and break it up with a spatula. Cook until browned and mostly cooked through, about 5–7 minutes. Drain excess liquid if the pan looks very wet.
- Stir in the minced garlic and fresh ginger. Cook for about 1 minute until fragrant. Add the shredded cabbage and carrots to the skillet. Sauté and toss for 3–5 minutes until the vegetables are tender but still have a bit of crunch. Stir in the soy sauce and the sliced green onions. Cook another minute to meld flavors.
- Taste and season with salt and pepper as needed. Turn off the heat and let the mixture sit a minute so flavors settle. Serve hot, spooned over cooked rice or cauliflower rice if desired. Garnish with extra green onions or a sprinkle of sesame seeds.
Notes
For a low-carb option, serve over cauliflower rice or shredded lettuce. Add a drizzle of sriracha or chili oil for heat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 21g
- Cholesterol: 70mg