Description
This quick and flavorful Egg Roll Stir-Fry combines ground chicken with crunchy cabbage and carrots, enhanced by a savory blend of soy sauce, ginger, and garlic. Ready in just 25 minutes, it’s a perfect weeknight meal that captures the delicious essence of egg roll filling without the frying or rolling.
Ingredients
Scale
Protein
- 1 lb ground chicken
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 green onions, chopped (for garnish)
Seasonings & Sauces
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ginger, grated
- 1/4 teaspoon pepper
Instructions
- Cook the chicken: Heat sesame oil in a large skillet over medium heat. Add the ground chicken and cook it until browned, breaking it apart with a spatula as it cooks to ensure even browning.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the chicken. Cook for 3 to 4 minutes until the onions are soft and fragrant.
- Cook vegetables: Stir in shredded cabbage and carrots. Continue cooking for 5 to 6 minutes until the vegetables start to soften but still retain some crunch.
- Add sauces and seasoning: Pour in the soy sauce and rice vinegar, then add the grated ginger and pepper. Stir everything together well and cook for an additional 2 to 3 minutes to blend the flavors.
- Garnish and serve: Remove the skillet from heat. Sprinkle the chopped green onions on top as garnish. Serve immediately for best flavor and texture.
Notes
- You can substitute ground chicken with ground turkey or pork for variation.
- To keep it gluten-free, use gluten-free soy sauce or tamari.
- For a spicier version, add a pinch of red pepper flakes or a drizzle of chili oil.
- Adding a splash of sesame seeds at the end enhances the nuttiness and texture.
- This stir-fry pairs well with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
