Low Carb Chicken Egg Roll In A Bowl With Linda's Pantry

Welcome to Linda's Pantry, today I'm making Egg Roll in a Bowl.

I buy heads of cabbage for economy; they keep well in the fridge.

I've shredded green and purple cabbage and julienned some carrots.

Chopped up green onions and celery, and minced 4 cloves of garlic.

Sliced 5 pieces of ginger about 1/4 inch thick and added cilantro.

Ground fresh chicken breast using the Fusion Master grinder.

Preheated 1 tablespoon of toasted sesame oil in a pan.

Added the ground chicken and sliced chicken breast to the pan.

Started with the celery since it takes longer to cook, adding about 1/2 cup.

Added red pepper flakes for spice.

Chicken is about 90% cooked, added ginger, garlic, and cilantro to the pan.

Added 2 tablespoons of Stang stir fry sauce for flavor.

Added 2 tablespoons of low sodium soy sauce and stirred everything together.

Let the mixture cook to evaporate some liquid.

Piled in the shredded cabbage, letting it wilt but not become soggy.

Stirred the cabbage into the mixture, adding more as it shrinks down.

After cooking, added most of the green onions and garnished with more green onion before plating.

Plated the dish and prepared for a taste test.

Equipment Needed

Spice Level:

Dietary