Deconstructed Chicken Eggroll
A fast 15 minute meal to make anytime!
Servings: 2 large servings or 4 small servings
Ingredients
- 1 lb ground chicken
- 1 teaspoon sesame oil
- 1 tablespoon garlic paste or 1/2 teaspoon garlic powder
- 1 teaspoon fresh ginger paste or 1/2 teaspoon dry ginger powder
- 1 tablespoon soy sauce
- 3 drops chili oil - this gives it such a great flavor!
- pinch crushed red pepper flakes
- 4 cups chopped cabbage I used green and purple
- 1/2 cup shredded carrots
- 2 green onions chopped
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon toasted sesame seeds
Instructions
- In a skillet (I use cast iron) saute ground chicken with sesame oil, garlic and ginger, add chili oil and chili flakes if using them, then add soy sauce.
- Add in cabbage and carrots toss a few times and allow to cook for a minute or two (don't' overcook or the cabbage will get too soft and soggy and crunchy vegetables are the goal that everything is heated but not cooked through until they are soft).
- Add the green onion and cilantro then top with sesame seeds and serve.
Notes
If you'd like it "saucier," add 1 cup chicken broth with 2 teaspoons cornstarch, mix the slurry and pour it into the pan at the end of cooking so it coats the hot food evenly, stir well. Add 1-2 teaspoons chicken flavor is desired