Red Meat Allergy Friendly Paleo Egg Roll in a Bowl
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Learn more →Ingredients
4 servings
- 1 lb ground chicken
- 2 tbsp avocado oil, divided
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups green cabbage, thinly shredded (about ½ small head)
- 1 cup shredded carrots
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- salt and pepper, to taste
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For serving
- 3 green onions, thinly sliced (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
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.
- 2
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.
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