eggroll in a bowl

1  lb.		chicken
1		head cabbage thinly sliced
1/2  serving		onion medium, thinly sliced
1  tablespoon		sesame oil
1/4  cup		low sodium soy sauce
1		clove garlic minced
1  teaspoon		ground ginger
2  tablespoons		low sodium chicken broth
1		Salt and pepper to taste
1/4  cup		stalks of green onion

Tip: For nutritional information on all the ingredients in eggroll in a bowl just click on each ingredient name. Then adjust the serving size for any eggroll in a bowl ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Brown chicken in a large pan or wok over medium heat.


2.Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results.

3.Add sesame oil and onion to pan with browned chicken. Mix together and continue cooking over medium heat.

4.Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.

5.Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.

6.Garnish with salt, pepper, and green onion.