Egg Roll Bowls Chicken Cabbage (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450g ground chicken
02 -
2 tablespoons vegetable oil
03 -
1 medium onion, minced
04 -
1 bag pre-shredded coleslaw mix
05 -
2 green onions, sliced
→ Sauces and Seasonings
06 -
125ml beef or chicken broth
07 -
1 tablespoon low-sodium soy sauce
08 -
1 tablespoon garlic powder
09 -
1 teaspoon crushed red pepper
10 -
1 tablespoon Sriracha sauce
11 -
1 tablespoon fresh ginger, grated
12 -
0.5 teaspoon salt
13 -
0.5 teaspoon freshly cracked black pepper
→ Garnish
14 -
Fresh chopped chives
# Instructions:
01 -
Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart with a spatula, until it is lightly browned. Add minced onion and continue sautéing until both the meat and onions are golden and aromatic.
02 -
Sprinkle garlic powder, crushed red pepper, grated ginger, salt, and black pepper over the chicken mixture. Stir thoroughly until spices are well distributed. Pour in the broth to deglaze, scraping the pan to dissolve any browned bits.
03 -
Add the pre-shredded coleslaw mix and sliced green onions to the skillet. Stir well to coat the vegetables with the seasoned chicken and broth.
04 -
Cook, stirring gently, until the cabbage is softened and most of the liquid has evaporated. Add soy sauce and Sriracha sauce, mixing until evenly distributed. Taste and adjust seasoning if needed.
05 -
Remove from heat. Transfer to serving bowls and garnish generously with freshly chopped chives. Serve plain or over cooked cauliflower rice, as preferred.
# Notes:
01 -
For a gluten-free version, use tamari instead of soy sauce. Adjust spice levels according to taste by varying the amount of Sriracha.