Description
Skip the takeout and fire up your wok instead! These Chicken Egg Roll Bowls pack all that crispy, savory egg roll goodness into one quick dinner that’s ready faster than delivery.
Ingredients
Scale
- 1 lb (454g) ground chicken
- 2 tablespoons (30ml) sesame oil, divided
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 1 small head cabbage, shredded (about 4 cups)
- 2 large carrots, julienned or shredded (about 1 cup)
- 1 can (8oz/227g) water chestnuts, drained and diced
- ¼ cup (60ml) low-sodium soy sauce
- 1 tablespoon (15ml) rice vinegar
- 2 teaspoons (10ml) sriracha sauce (optional, for heat)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add ground chicken, season with salt and pepper, and cook until no longer pink, about 5-6 minutes, breaking it into small pieces.
- Push chicken to one side of the pan. Add remaining sesame oil to the empty space, then add onions and cook for 2 minutes until softened.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Add shredded cabbage and carrots to the skillet, tossing everything together. Cook for 3-4 minutes until cabbage begins to wilt but still has some crispness.
- Pour in soy sauce and rice vinegar, add water chestnuts and sriracha (if using). Stir well and cook for 2-3 minutes until liquid has slightly reduced.
- Remove from heat and stir in most of the green onions, reserving some for garnish. Sprinkle with sesame seeds and remaining green onions before serving.