Egg Roll Bowl

Loop & Dash

Your favorite take-out side, deconstructed

Servings: servings

In a large skillet over medium heat, add the sesame oil and the chicken. Cook the chicken, breaking it up as you go until it is cooked through.
Add the onion and cook until the onion is soft and translucent. Add the garlic and ginger and cook for another 2 minutes until fragrant. Add the shredded cabbage and carrots and cook, stirring often and cook until the vegetables are soft.
In the meantime, add the soy sauce and vinegar to a small bowl and whisk in the cornstarch. Pour over meat and vegetables in the skillet and toss to coat. Cook for another 5 minutes until the sauce has thickened.
Serve topped with green onions and extra sesame oil and sriracha.

PREP AHEAD

Shred the cabbage and carrots and store in an airtight container in the refrigerator for up to 5 days.
Slice the green onion and store in the refrigerator for up to 3 days.
Peel and grate the ginger and store in the refrigerator for up to 3 days.

ADDITIONAL NOTES

If you have a food processor, try using it to shred the cabbage and the carrots. It will take care of both in no time!
If you prefer, purchase pre-shredded carrots and coleslaw mix to save time on prep work.

Tried this recipe?Share a photo and tag us @Loop_Dash or tag #loopanddash – we can’t wait to see what you’ve made!