Description
This Egg Roll Stir-Fry is a quick and flavorful dish that combines ground chicken with crisp vegetables and classic Asian seasonings. Perfect for a weeknight dinner, it offers the delicious taste of egg rolls without the fuss of frying or rolling, making it a lighter, healthier alternative that’s packed with savory umami flavors and a touch of tang from rice vinegar.
Ingredients
Scale
Protein
- 1 lb ground chicken
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 green onions, chopped (for garnish)
Seasonings and Sauces
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ginger, grated
- 1/4 teaspoon pepper
Instructions
- Brown the chicken: Heat sesame oil in a large skillet over medium heat. Add ground chicken and cook until browned, breaking it apart as it cooks to ensure even cooking and a crumbly texture.
- Sauté aromatics: Add chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until the onions become soft and fragrant, releasing their flavors into the dish.
- Cook vegetables: Stir in shredded cabbage and carrots, cooking for 5-6 minutes. This softens the vegetables while keeping a slight crunch, maintaining texture and color in the stir-fry.
- Add seasonings: Pour in the soy sauce, rice vinegar, grated ginger, and pepper. Stir well to combine all ingredients thoroughly, and cook for another 2-3 minutes to let the flavors meld together.
- Garnish and serve: Remove the skillet from heat and sprinkle chopped green onions on top for a fresh, mild onion flavor and appealing color contrast before serving.
Notes
- For a spicier version, add red pepper flakes or a dash of sriracha during the seasoning step.
- You can substitute ground chicken with ground turkey or pork if preferred.
- Use low-sodium soy sauce to make this recipe lower in salt.
- Serve over steamed rice or noodles to make it a complete meal.
- To make it gluten-free, use tamari instead of regular soy sauce.
