Bowl: Egg Roll

Shared with me by: Cami G (friend)

So full of flavor, quick and so easy to make.
I highly recommend the Sweet-Sour Sauce made in Verona, Wisconsin which I found in a local grocery store.

I like to serve over rice (Basmati, Jasmine or Brown) and with my Edamame recipe.

Ingredients

1 Tbls. canola oil (I used canola oil)
1 clove garlic, minced
1 Tbls. fresh ginger, grated

1 lb. ground chicken
red pepper flakes, optional

1 Tbls. toasted sesame oil

1/2 medium onion, thinly sliced
1 c. carrot, shredded (adding more is optional)
1/2 sm. to med. green cabbage, thinly sliced (adding more is optional)

1/4 c. low sodium soy sauce (Kikkoman)
salt and pepper, to taste

sliced scallion onions, for garnish (optional)

Instructions

In a large skillet, heat oil. Add garlic and ginger; cook 1 minute.

Add chicken and cook until done. At a pinch of red pepper flakes at this time, if using.

Push chicken to the side and add sesame oil.

Add onion slices, shredded carrots and sliced cabbage; stir to combine with meat.

Add soy sauce and cook until cabbage is tender. Season with salt and pepper.

Divide into 4 portions and serve with sweet chili sauce on top and a few scallion onions, if using.

NOTE: Serves 4 Be sure to wash your cabbage. Remove the core, cut into 4 wedges. Soak in cold water with a little vinegar and baking soda. Rinse well and lay on a towel to let excess water drain. Turn a few times, then slice thin. Use leftover to make coleslaw; check out my awesome variety of recipes using this link: Coleslaw Recipes.