Description
This Egg Roll Stir-Fry is a quick and flavorful dish that combines ground chicken, fresh veggies, and classic Asian-inspired seasonings. Perfect for a weeknight dinner, this one-pan meal delivers all the taste of egg rolls without the frying or rolling, making it a healthier and easier alternative.
Ingredients
Scale
Protein and Oil
- 1 lb ground chicken
- 1 tablespoon sesame oil
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup shredded carrots
Seasonings and Garnish
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ginger, grated
- 1/4 teaspoon pepper
- 2 green onions, chopped (for garnish)
Instructions
- Cook the ground chicken: Heat sesame oil in a large skillet over medium heat. Add ground chicken and cook until browned, breaking it apart as it cooks, about 5-7 minutes.
- Sauté onion and garlic: Add chopped onion and minced garlic to the skillet with the chicken. Cook for 3-4 minutes until the onion softens and the garlic is fragrant.
- Add vegetables: Stir in shredded cabbage and carrots. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften but still retain some crunch.
- Season the stir-fry: Pour in soy sauce, rice vinegar, grated ginger, and sprinkle pepper. Stir well to combine all ingredients. Cook for an additional 2-3 minutes to let the flavors meld together.
- Finish and serve: Remove the skillet from heat. Garnish the stir-fry with chopped green onions before serving. Serve warm.
Notes
- For a spicier kick, add red pepper flakes or a dash of chili garlic sauce during seasoning.
- Substitute ground turkey or pork if preferred.
- Add a splash of water or chicken broth if the mixture seems dry.
- This dish pairs well with steamed rice or noodles.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
