Looking for a last-minute weeknight dinner? You can count on this quick and low-stress meal. The chicken and vegetables are cooked together in one skillet and are ready to eat in just under 40 minutes.
Follow our instructions for best results!
Heat 1 tablespoon olive oil to a large cast iron skillet. Add ground chicken and sauté oh high heat, breaking up the chunks until fully cooked 10-12 minutes. Season with salt and pepper. Transfer to a plate.
To the skillet add olive oil along with green and purple cabbage, bell pepper and shaved brussels. Stir in soy sauce and ginger paste. If you like add a few thin slices of ginger for extra flavor. Sauté until veggies start to soften.
Meanwhile stir in sauce ingredients. Transfer to a small jar. Transfer chicken back to the wok and toss with the stir fried veggies. Serve egg roll in a bowl with green onion sliced and top with avocado mayo hot sauce.