2skinless boneless chicken breasts or 4 thighs, cut into small pieces
2clovesgarlicfinely minced or grated
1tablespoonolive or coconut oil
1small head of cabbageshredded
2tablespoonlow-sodium soy sauce
Kosher salt and pepper to taste
1tablespoonolive oil or coconut oil
1egg roll or 2 wonton wrappers
To prepare the chicken mixture, combine the chicken, garlic, 1 tablespoon low-sodium soy sauce and cornstarch in a small bowl. Let it sit for 30 minutes for the flavors to develop. (Feel free to substitute shrimp or pork for the chicken, and adjust the cooking time accordingly.)
Egg Roll Topping
In the meantime, preheat your oven to 375 degrees. Lightly brush olive oil on the top of the wrapper and sprinkle with salt. Cut the wrapper into several strips or pieces and arrange on a baking sheet so they don't touch. Bake for 6-7 minutes until they are golden brown. Remove from the oven and set aside. (Watch these carefully, they can go from almost done to burned in a matter of seconds. I got distracted and actually burned my first batch, so keep a close eye on them.)
To prepare your vegetables, use the shredding blade on your food processor to shred the cabbage, celery, onion, and carrots. (If you are short on time, or just want to bypass this step, you can buy pre-shredded coleslaw mix in the salad section of your grocery store. Depending on the size of the bag, you will probably need 2-3 bags of mix. Then, just mix in the onions and celery. )
Heat 1 tablespoon olive or coconut oil in a large skillet over medium-high heat. Add the chicken mixture and cook until opaque and browned on the outside, about 2-3 minutes depending on the size of your chicken pieces. Remove from the skillet and set aside.
Heat another tablespoon of olive or coconut oil in the same skillet you used to cook your chicken. Add the vegetables and grated ginger and cook for approximately 4-5 minutes. You want your veggies to still be crisp, but tender. Add the chicken back in. Add 2 tablespoon low-sodium soy sauce, 2 tablespoon orange marmalade, and 1 tablespoon hoisin sauce. Mix well and taste. Add salt and pepper if needed.
To serve, divide the chicken and vegetable mixture into 4 bowls and top with the crunchy egg roll strips. Enjoy!