Rice Free Whole30 Chicken Egg Roll in a Bowl
Total time35 min
Prep time15 min
Cook time20 min
4.9(7)
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Learn more →Ingredients
4 servings
- 1 tbsp avocado oil
- 1 lb ground chicken
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh ginger, finely grated
- 3 scallions, white and light green parts thinly sliced (dark green tops reserved for garnish)
- 4 cups green cabbage, thinly shredded (about ½ small head)
- 1 cup shredded carrots
- 3 tbsp coconut aminos
- 1 tsp toasted sesame oil
- ½ tsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - ¼ tsp crushed red pepper flakes (optional)
For serving
- 2 tsp sesame seeds, for serving (optional)
- scallion dark green tops, thinly sliced, for serving (optional)
Instructions
- 1
In a small bowl, stir together the coconut aminos, toasted sesame oil, and rice vinegar. Set aside.
- 2
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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