Egg Roll Bowl
Your favorite take-out side, deconstructed
Servings: 6 servings
Ingredients
- 2 tbsp toasted sesame oil plus extra for serving
- 2 lbs ground chicken
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 head of green cabbage, thinly sliced
- 1 cup of shredded carrots
- ⅓ cup soy sauce
- ⅓ cup rice wine vinegar
- 1 ½ tsp cornstarch
- 3 green onions, thinly sliced
- Sriracha for serving
Instructions
- 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.
Notes
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.
- 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.
Nutrition
Calories: 328kcal | Carbohydrates: 15g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 857mg | Potassium: 1181mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3151IU | Vitamin C: 59mg | Calcium: 92mg | Iron: 3mg
Tried this recipe?Share a photo and tag us @Loop_Dash or tag #loopanddash – we can’t wait to see what you’ve made!