Description
A healthy, one-skillet meal that brings all the flavors of an egg roll without the wrapper. Packed with ground chicken, crunchy cabbage, and bold Asian-inspired seasonings, it’s a quick, low-carb dinner option.
Ingredients
- 2 tbsp olive oil, divided
- 1 pound ground chicken
- 5 cups cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 2 tbsp coconut aminos or low sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 2 tsp chili garlic sauce, or more to taste
- Sesame seeds for serving, if desired
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add ground chicken and cook for 3–4 minutes, breaking it apart as it browns.
- Drain any excess grease and transfer the chicken to a plate.
- In the same skillet, add the remaining olive oil and sauté cabbage and carrots on high heat for 4–5 minutes until slightly caramelized.
- Stir in ginger and garlic, cooking for another minute until fragrant.
- In a bowl, whisk together coconut aminos (or soy sauce), sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce.
- Return the cooked chicken to the skillet, pour the sauce over the mixture, and toss everything to coat.
- Cook for 2–3 more minutes until everything is heated through.
- Garnish with sesame seeds before serving.
Notes
- Swap in ground turkey, or tofu for different variations.
- Control spice by adjusting the amount of chili garlic sauce.
- Use a mix of green and purple cabbage for added color.
- Serve over rice or cauliflower rice for a heartier meal.
- Leftovers are best stored in the fridge and not frozen.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
