1 cup Jasmine Rice
3 Tbsp Olive Oil, Divided
1 lb Ground Chicken
1 Sweet Onion, Finely Diced
1 Cup Carrots, Shredded
1/2 tsp Ginger, Minced
3 Cloves Garlic, Minced
1/4 Cup Chicken Broth
5 Cups Cabbage, Cut into Strips
2 Tbsp Liquid Coconut Aminos
2 tsp Apple Cider Vinegar
Salt & Pepper to Taste
1 tsp Toasted Sesame Oil
1 Cup Wonton Noodles
In a pot, add jasmine rice and 1 Tbsp olive oil. Mix on low heat for 60-90 seconds. Then, add 1.5 cups water and bring to a boil. Reduce heat to low, cover & simmer for 15min.
In a large pan over medium heat, add 1 tablespoon olive oil and add ground chicken. Cook for 5-6 minutes.
Add onion and other tablespoon of oil to pan. Sauté for 3-4 minutes.
Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and chicken together.
Add in chicken broth
Add cabbage, coconut aminos, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
Once cooked, add sesame oil.
Layer rice, egg roll mixture, and top with wonton noodles into 5 separate containers.
Nutrition information: 5 servings, 478 calories, 17g fat, 50g carb, 26g protein