Ingredients
Equipment
Method
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat for 1-2 minutes until shimmering.
- Add 1 pound of diced chicken breast, season with salt and pepper, and sauté for 5-7 minutes until golden brown.
- Stir in 3 minced garlic cloves, 4 cups of shredded cabbage, 1 cup of grated carrots, and 4 chopped green onions. Cook for 3-5 minutes.
- Pour in 3 tablespoons of soy sauce (or tamari) and 1 teaspoon of ground ginger. Mix well and cook for 1-2 minutes.
- Taste and adjust seasonings with more salt, pepper, or soy sauce if needed.
- Serve hot in bowls, garnished with sesame seeds, fresh cilantro, and Sriracha.
Nutrition
Notes
These Egg Roll Bowls are customizable; feel free to use tofu or tempeh and different vegetables as desired.
