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Low-Carb Egg Roll In A Bowl

A quick and delicious meal that captures the flavors of traditional egg rolls without the heavy wrappers, combining fresh vegetables and seasoned ground chicken for a healthy dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken
  • 4 cups cabbage, shredded
  • 1 cup carrots, julienned
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • Salt, to taste
  • Pepper, to taste

Method
 

Cooking Instructions
  1. In a large skillet over medium heat, cook the ground chicken until it’s browned, about 5-7 minutes, crumbling it as it cooks.
  2. Add minced garlic and ginger to the skillet, stirring well. Cook for another 1-2 minutes until fragrant.
  3. Add the shredded cabbage and julienned carrots to the skillet. Stir together and cook for about 5-7 minutes, until the vegetables are tender-crisp.
  4. Pour in the soy sauce (or tamari) and sesame oil, stirring to coat. Season with salt and pepper to taste.
  5. Stir in the sliced green onions and cook for an additional minute before removing from heat. Serve warm.

Notes

This dish stores well in an airtight container for up to 4 days in the refrigerator, or can be frozen for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water or broth.