Chinese Chicken Egg Roll In a Bowl – Gluten-Free

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Average Rating: 5 | Rated By: 3 users

Inevitably as soon as October rolls around, we think of comfort food. Sometimes after a busy day  we are either too tired or short on time to make dinner, so we often opt for take-out. When I was growing up Chinese food was our favourite take-out food. For me, take-out food is no longer an option because of gluten, so I created one of my favourite Chinese take-out dishes. Made with just a few ingredients, I made a gluten-free chicken egg roll into a one-bowl meal. I ditched the wrapper and served the egg roll over rice. My favourite rice for this Chinese chicken egg roll is simple rice with parsley. I added some turmeric to the rice for colour and created a healthy one bowl gluten-free Chinese chicken egg roll in a bowl. If you like Chinese take-out you will love this family favourite chicken egg roll in a bowl with all the delicious flavours you remember.

Have you checked out our bookstore for the latest gluten-free cookbooks?

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 low 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
  • 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 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. Remove from the heat and serve over rice with sesame seeds


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