All Recipes

Egg Roll Skillet

Egg Roll Skillet
  • Category

    Main Dish

  • Cusine



3 Tbsp soy sauce

3 Tbsp low-sodium chicken broth or water

1 1/2 tsp cornstarch

1 Tbsp sesame oil

1 Tbsp brown sugar

2 tsp sriracha

2 Tbsp olive oil

1 lb 93% lean ground turkey


1 small yellow onion

1 red bell pepper

1 Tbsp peeled and minced fresh ginger

4 cloves garlic

6 cups packed shredded cabbage

1 1/2 cups matchstick carrots

1/4 cup chopped green onions


In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended. Mix in remaining 2 Tbsp soy sauce, chicken broth, sesame oil, brown sugar and sriracha, set aside. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add half of the ginger and half of the garlic and saute 20 seconds. Add turkey and season with just a pinch of salt. Cook, while breaking up turkey and tossing occasionally, until turkey has cooked through. Drain and transfer turkey to a sheet of foil, wrap to keep warm. Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add onions and saute until they have nearly softened, about 4 minutes. Add in bell pepper and remaining half of the ginger and garlic and saute 1 minute longer. Toss in cabbage and carrots then whisk soy sauce mixture once more and pour over cabbage. Allow to cook, tossing frequently until cabbage is tender, about 4 - 5 minutes. Toss in cooked turkey. Taste and add in a little more soy sauce if needed. Serve warm topped with green onions and more sriracha if desired.