Egg roll in a bowl
30 min · 34 g protein · 275 cals / serving
Everything good about an egg roll's filling without the wrapper: lean ground chicken browned with garlic, ginger and green onion, then tossed with a whole head of shredded cabbage, carrot and shiitake in soy and sesame. A cool sriracha yogurt goes over the top. One pan, about 30 minutes, and a very big bowl.
Ingredients
- 1 tsp canola oil
- 1 lb chicken breast, ground (99% lean ground chicken), or lean ground turkey or pork
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 6 stalks green onion, sliced, whites and greens kept apart
- 6 large shiitake mushrooms, sliced (or button mushrooms)
- 1 small head cabbage, very thinly shredded
- 2 medium carrots, grated or cut into matchsticks
- 3 tbsp reduced sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil, toasted
Sriracha yogurt
- 1/2 cup nonfat Greek yogurt
- 2 tbsp sriracha hot sauce
- juice of 1/2 lime
To serve
- 2 tsp toasted sesame seeds
Steps
- Heat the oil in your largest nonstick skillet or a well-seasoned wok over medium-high heat; very lean chicken sticks to anything else. Add the chicken and cook, breaking it into small crumbles, until well browned with no pink left and it reaches 165°F, 6–8 minutes.
- Add the garlic, ginger, mushrooms and the white parts of the green onions and stir for 2 minutes, until the mushrooms soften and it smells fragrant.
- Add the cabbage and carrots with the soy sauce and rice vinegar, in two batches if the pan is crowded. Toss over high heat for 4–6 minutes, until the cabbage has wilted but still has some crunch; it shrinks to about half.
- Off the heat, stir in the sesame oil and most of the green onion tops. Stir the yogurt, sriracha and lime juice together, and serve the bowls drizzled with it and scattered with the sesame seeds and the rest of the green onion.
Good to know
Can I use bagged coleslaw mix?
Yes, two 14 oz bags replace the cabbage and carrots and save all the chopping. Bagged mix is cut finer, so it needs only 3–4 minutes in the pan.
Which meat tastes best?
Ground pork gives the classic takeout flavor, at a score of about 59 instead of 79; lean chicken or turkey come very close once the garlic, ginger and soy go in. Whichever you use, let it brown properly before stirring too much, because the browned bits carry most of the flavor.
Should I serve it with rice?
It is a full meal as written. Rice makes it heartier; cauliflower rice stretches it further for very few extra calories.
Can I make it paleo?
Use coconut aminos instead of soy sauce, a sugar-free hot sauce instead of sriracha, and swap the yogurt in the drizzle for a spoonful of avocado-oil mayo thinned with lime juice. It scores about 72 instead of 79.
Alternatives
Per
- Calories
- 77
- Protein
- (51%)
- 9 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (27%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 194 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1099 kcal goes into the pot and 1692 g of ingredients comes out as about 1430 g of food: 77 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.