Sunday, January 29, 2017

Chicken Egg Roll Bowls

When it comes to lunches, I prefer a meal that is protein-rich that won't weigh me down. I'm a huge fan of Asian flavors, so this dish hits the spot. Chock-full of lean chicken and colorful veggies, this is a meal you can prep and enjoy throughout the week (and feel good about). I like mine served with a healthy dose of sriracha on top, but if you aren't fond of spicy food, simply finish your bowl with an extra splash of tamari or soy sauce.


1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground chicken and cook until no longer pink. Add the tamari (or soy sauce) and transfer the mixture to a bowl.




2. Add the remaining tablespoon of oil and the onion, garlic, ginger and mushrooms; cook for 5 minutes.


3. Add the cabbage and carrots and cook for 5 minutes longer, or until the cabbage has softened slightly. Add the cooked chicken back to the pan and finish with chili garlic sauce and sesame oil.






4. Scoop the mixture into serving bowls and garnish with sriracha, green onion and sesame seeds.



Chicken Egg Roll Bowls
Serves 4

All you need:
2 tablespoons vegetable or peanut oil, divided
1 pound ground chicken
2 tablespoons reduced-sodium tamari (or gluten-free soy sauce)
1 small yellow onion, diced
2 garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled and grated
5 oz. shittake mushrooms, stemmed and sliced
1 small green cabbage, cored and sliced thin
1 cup shredded carrot
1 tablespoon chili garlic sauce
2 teaspoons sesame oil
Sriracha, sliced green onion and toasted sesame seeds, for garnish

All you do:
1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground chicken and cook until no longer pink. Add the tamari (or soy sauce) and transfer the mixture to a bowl.
2. Add the remaining tablespoon of oil and the onion, garlic, ginger and mushrooms; cook for 5 minutes.
3. Add the cabbage and carrots and cook for 5 minutes longer, or until the cabbage has softened slightly. Add the cooked chicken back to the pan and finish with chili garlic sauce and sesame oil.
4. Scoop the mixture into serving bowls and garnish with sriracha, green onion and sesame seeds.

No comments:

Post a Comment