Deconstructed egg roll flavors with seasoned chicken, crisp vegetables, and golden baked wonton strips over fluffy rice.
# What You Need:
→ Chicken & Vegetables
01 - 1 pound ground chicken
02 - 2 cups green cabbage, thinly sliced
03 - 1 cup shredded carrots
04 - 1/2 cup red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1/2 teaspoon black pepper
12 - 1 tablespoon neutral oil
→ Baked Wonton Strips
13 - 6 square wonton wrappers, cut into thin strips
14 - 1 teaspoon neutral oil
15 - Pinch of salt
→ Rice Base
16 - 2 cups cooked jasmine or long-grain white rice, warm
→ Garnishes
17 - 1 tablespoon sesame seeds
18 - Extra sliced green onions
19 - Chili sauce, optional
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Toss wonton strips with 1 teaspoon oil and a pinch of salt. Spread in a single layer on the baking sheet.
02 - Bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Set aside.
03 - In a large skillet or wok, heat 1 tablespoon neutral oil over medium-high heat. Add ground chicken and cook, stirring and breaking up the meat, until browned and cooked through, about 5 to 6 minutes.
04 - Add minced garlic, grated ginger, and black pepper to the skillet. Cook for 1 minute until fragrant.
05 - Stir in cabbage, carrots, and red bell pepper. Cook for 3 to 4 minutes, stirring often, until vegetables are just tender but still crisp.
06 - Add soy sauce, rice vinegar, and sesame oil. Stir well to combine. Add most of the green onions, reserving some for garnish. Cook for 1 more minute, then remove from heat.
07 - Divide warm rice among serving bowls. Top with chicken and cabbage mixture. Sprinkle with baked wonton strips, remaining green onions, sesame seeds, and a drizzle of chili sauce if desired.
