Chinese Chicken Egg Roll In a Bowl – Gluten-Free
- Prep Time:
- 10 min
- Cooking Time:
- 15 min
- Serves:
- 4
Ingredients
1 Tbsp. Sesame oil
1/2 onion, thinly sliced
3 garlic cloves, finely chopped
1 Tbsp. Minced fresh ginger
1 lb. ground chicken
1 Tbsp. Sweetener (I used coconut sugar)
3 cups thinly sliced Napa cabbage leaves
8 oz. button mushrooms, sliced
2 medium carrots, julienned
3 Tbsp. GF reduced-sodium Tamari sauce
1 Tbsp. Rice vinegar
1 cup bean sprouts
1/4 cup thinly sliced green (spring) onions
2 Tbsp. Black or white sesame seeds
4 cups warm cooked rice
Instructions
- Heat a large pan or wok over medium-high heat
- Add onions and garlic and stir-fry for 3 minutes
- Add ginger, chicken and sweetener and stir-fry until the chicken is no longer pink. About 5 minutes
- Reduce the heat to medium-low. Add cabbage, mushrooms, carrots, tamari sauce and vinegar and stir fry for 5 minutes. The vegetables should not be fully cooked, just softened
- Stir in sprouts and green onions until heated through
- To serve, divide rice into 4 bowls and top with chicken egg roll mixture and sesame seeds


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