Chicken Egg Roll Bowls



  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 1 small yellow onion
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 heaping cup red cabbage, chopped
  • ½ cup reduced-sodium soy sauce
  • ½ teaspoon freshly ground black pepper, or to taste
  • 3 green onions sliced into thin rounds, for garnishing
  • 1 tablespoon sesame seeds, optional for garnishing


  1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes.
  2. Add the onions and cook for about 5 minutes or until tender.
  3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
  4. Add the red cabbage, evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender.
  5. Evenly sprinkle with green onions and optional sesame seeds.


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