Ground chicken gets browned into savory crumbles with fresh ginger and scallion, then tossed with crisp cabbage and carrots for a fast, veggie-packed skillet meal. Coconut aminos stand in for the usual soy-based sauce, giving that same salty-sweet depth without any wheat-based ingredients in the mix. A touch of toasted sesame oil and rice vinegar rounds out the sauce, while red pepper flakes add a gentle kick if you want it. Everything cooks in one pan in under 20 minutes, landing glossy, tender, and full of that classic egg-roll flavor without the wrapper. Finish with sesame seeds and scallion greens for crunch and color, and you've got a satisfying, gluten free dinner that comes together on busy weeknights just as easily as it does for meal prep.
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In a small bowl, stir together the coconut aminos, toasted sesame oil, and rice vinegar. Set aside.
Heat the avocado oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground chicken, salt, and black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the chicken registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes.
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