1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground chicken and cook until no longer pink. Add the tamari (or soy sauce) and transfer the mixture to a bowl.
2. Add the remaining tablespoon of oil and the onion, garlic, ginger and mushrooms; cook for 5 minutes.
3. Add the cabbage and carrots and cook for 5 minutes longer, or until the cabbage has softened slightly. Add the cooked chicken back to the pan and finish with chili garlic sauce and sesame oil.
4. Scoop the mixture into serving bowls and garnish with sriracha, green onion and sesame seeds.
Chicken Egg Roll Bowls
Serves 4
All you need:
2 tablespoons vegetable or peanut oil, divided
1 pound ground chicken
2 tablespoons reduced-sodium tamari (or gluten-free soy sauce)
1 small yellow onion, diced
2 garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled and grated
5 oz. shittake mushrooms, stemmed and sliced
1 small green cabbage, cored and sliced thin
1 cup shredded carrot
1 tablespoon chili garlic sauce
2 teaspoons sesame oil
Sriracha, sliced green onion and toasted sesame seeds, for garnish
All you do:
1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground chicken and cook until no longer pink. Add the tamari (or soy sauce) and transfer the mixture to a bowl.
2. Add the remaining tablespoon of oil and the onion, garlic, ginger and mushrooms; cook for 5 minutes.
3. Add the cabbage and carrots and cook for 5 minutes longer, or until the cabbage has softened slightly. Add the cooked chicken back to the pan and finish with chili garlic sauce and sesame oil.
4. Scoop the mixture into serving bowls and garnish with sriracha, green onion and sesame seeds.