Chicken Egg Roll in a Bowl

Serves 4

 2 carrots, shredded

3 garlic cloves, pressed or minced

6 scallions, chopped

1 Tbs ginger, grated or minced

2 cup red cabbage, shredded

1 1/2 lb ground chicken

2 Tbs avocado oil

2 Tbs toasted sesame oil

1/4 cup coconut aminos or tamari

\

 Preheat an iron skillet, wok, or other skillet. Add avocado and chicken and stir fry over medium heat until chicken is broken up and cooked through.

 Remove chicken from skillet and set aside.

 Add sesame oil to the pan and add garlic, scallions, cabbage, red cabbage, and carrots, and stir fry until softened. Add coconut aminos to deglaze the pan and stir to coat vegetables.

 Add chicken and stir to incorporate.

Serve with additional scallions, hot sauce, or fresh herbs if desired.