Description
This one-skillet meal transforms the classic fried egg roll into a quick, low-carb dinner using ground chicken, cabbage, and savory Asian seasonings. It is ready in 15 minutes, making it a healthy weeknight option.
Ingredients
- 1 pound ground chicken
- 1 tablespoon avocado oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 14 ounces coleslaw mix or shredded green cabbage
- 2 medium carrots, julienned or shredded
- 4 green onions, sliced, whites and greens separated
- 1 teaspoon sesame oil
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha or chili paste
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon black pepper
- 2 tablespoons sesame seeds, toasted (for serving)
- Extra sliced green onions (for serving)
- Red pepper flakes, optional (for serving)
Instructions
- Heat avocado oil in a large skillet or wok over medium-high heat until shimmering and hot.
- Add ground chicken and cook for 5 to 6 minutes, breaking it into small crumbles until no longer pink and lightly browned.
- Push the cooked chicken to one side of the skillet. Add minced garlic, grated ginger, and white parts of green onions to the cleared space, cooking for 30 seconds until fragrant.
- Stir the aromatics into the chicken. Add coleslaw mix and julienned carrots to the skillet.
- Pour soy sauce, rice vinegar, sriracha, Chinese five-spice powder, and black pepper over the mixture. Stir well to coat everything evenly.
- Cook for 5 to 7 minutes, stirring occasionally, until cabbage is tender but still slightly crisp and the chicken reaches 165°F or 74°C.
- Drizzle sesame oil over the finished bowl and toss to combine.
- Divide into bowls and top with toasted sesame seeds, sliced green onion tops, and red pepper flakes if you want heat.
Notes
- Use pre-shredded coleslaw mix to reduce prep time.
- Do not overcook the cabbage; maintain some crunch for texture.
- Toast sesame seeds in a dry skillet for 2 to 3 minutes before serving to intensify flavor.
- Make a double batch for meal prep lunches.
- Adjust sriracha level based on your heat preference.
- Store leftovers in an airtight container for up to 4 days. Drain excess liquid before reheating.
- This dish does not freeze well because the cabbage becomes mushy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Asian-inspired