Ground chicken gets seared until golden, then joined by softened onion, garlic, and fresh ginger for that deeply savory base every good egg roll bowl needs. Shredded cabbage and carrots go in next, wilted just until tender with a little crunch left, then everything gets tossed with coconut aminos, rice vinegar, and a drizzle of toasted sesame oil for that salty-sweet, umami finish. A pinch of red pepper flakes brings gentle heat, and a scatter of green onions and sesame seeds on top adds the final crunch and color. It's a one-skillet dinner that comes together in under 30 minutes, no rice or wrappers required. Since it's built entirely on real ingredients like cabbage, carrots, and coconut aminos rather than wheat-based staples, this bowl is a genuinely solid pick for a gluten free weeknight rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat 1 tbsp of the avocado oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground chicken and cook, breaking it up with a wooden spoon, until no pink remains and the meat reaches 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked chicken to a plate and set aside.
Add the remaining 1 tbsp avocado oil to the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
