Description
A quick and flavorful low-carb dish featuring ground chicken, shredded cabbage, and Asian-inspired seasonings, all cooked in one skillet for a deconstructed egg roll experience.
Ingredients
Units
Scale
- 1 lb ground chicken
- 1 tablespoon sesame oil
- 3 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add ground chicken and cook until fully browned, breaking it up with a spoon.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add shredded cabbage and carrots to the skillet. Stir to combine.
- Pour in soy sauce, rice vinegar, and sriracha. Stir and cook for 5-7 minutes, until vegetables are tender.
- Remove from heat and top with green onions and sesame seeds.
- Serve immediately, optionally over rice or cauliflower rice.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Adjust sriracha to your preferred spice level or omit entirely.
- This recipe works well with ground turkey or pork as an alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg