Description
A fast one-pan dinner that captures classic egg roll flavor—savory chicken, tender-crisp cabbage, and a punchy garlic-ginger sauce—served straight from the skillet.
Ingredients
1 tablespoon neutral oil (avocado or canola)
1 lb (454 g) ground chicken
1 medium yellow onion, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 cups green cabbage, thinly sliced (about 600 g)
1 cup carrots, shredded (about 100 g)
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey or brown sugar (optional)
1/2 teaspoon black pepper
Salt, as needed
1/4 teaspoon red pepper flakes (optional)
2 teaspoons toasted sesame oil
2 green onions, sliced (optional garnish)
1 tablespoon toasted sesame seeds (optional garnish)
Instructions
1. Heat the neutral oil in a large skillet over medium-high heat. Add the ground chicken and cook 5–7 minutes, breaking it up, until mostly cooked through and lightly browned.
2. Add the diced onion and cook 2–3 minutes until slightly softened.
3. Stir in the garlic and grated ginger; cook 30–60 seconds until fragrant.
4. Add the sliced cabbage and shredded carrots. Toss and cook 6–8 minutes, stirring often, until the cabbage is tender but still slightly crisp.
5. Pour in the soy sauce and rice vinegar. Add honey or brown sugar (if using), black pepper, and red pepper flakes (if using). Stir and cook 1–2 minutes to coat evenly.
6. Turn off the heat and stir in the toasted sesame oil. Taste and adjust seasoning with salt if needed. Garnish with green onions and sesame seeds if desired. Serve warm.
Notes
Shortcut: Use 7–8 cups bagged coleslaw mix instead of slicing cabbage and shredding carrots.
For meal prep, store in the refrigerator up to 4 days. Reheat with a splash of water to loosen the sauce.
For extra veggies, add sliced bell pepper or mushrooms with the cabbage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes