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Chicken Egg Roll in a Bowl (Paleo, Whole30)

A quick, deconstructed egg-roll skillet with marinated chicken, cabbage, and veggies for an easy paleo-friendly bowl.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 2 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 4 clove garlic minced, or substitute 2 tsp garlic powder in marinade
  • 1/2 cup coconut aminos or liquid aminos for marinade
  • 1/3 cup rice vinegar
  • 3 Tbsp avocado oil
  • 1/2 large yellow onion thinly sliced
  • 1 head cabbage shredded or thinly sliced
  • 3 clove garlic minced (added with vegetables)
  • 1 Tbsp fresh ginger peeled and grated
  • 1/2 tsp ground cumin
  • 3 Tbsp coconut aminos or liquid aminos for stir-fry
  • 2 each carrots chopped
  • 1 medium zucchini chopped
  • 3 each green onions chopped
  • 1 Tbsp sesame seeds for serving

Instructions

  • Place the chicken pieces in a zip-top bag or container with 1/2 cup coconut aminos, 1/3 cup rice vinegar, and 4 minced garlic cloves (or 2 tsp garlic powder). Seal, toss to coat, and refrigerate at least 20 minutes or up to overnight.
  • Heat 3 Tbsp avocado oil in a large deep skillet over medium-high heat. Add the sliced half onion and sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.
  • Add the shredded cabbage to the skillet (it may heap up). Stir as best you can, then cover and cook until the cabbage wilts and begins to reduce, about 3–5 minutes.
  • Remove the cover and stir in 3 minced garlic cloves, 1 Tbsp grated fresh ginger, 1/2 tsp ground cumin, and 3 Tbsp coconut aminos. Cook, stirring occasionally, until the edges of the cabbage begin to brown, about 5–8 minutes.
  • Push the cabbage mixture to one side of the skillet. Add the marinated chicken (including any marinade) to the empty side and let it brown undisturbed for 3–4 minutes.
  • Stir the chicken into the cabbage, then add the chopped carrots and zucchini. Continue cooking, stirring frequently, until the chicken is cooked through and the vegetables are tender and excess liquid has mostly evaporated, about 5–8 minutes more.
  • Stir in the chopped green onions, taste and adjust seasoning if desired, then serve immediately topped with sesame seeds.

Equipment

  • Large, deep skillet
  • Cutting Board
  • Chef’s knife
  • Measuring Cups and Spoons
  • zip-top bag or airtight container

Notes

  • Marinating longer develops deeper flavor.
  • Use coconut aminos for a soy-free option.
  • Thinly slice cabbage for faster wilting.
  • Cook chicken until no pink remains.