Kevin's Chicken Egg Roll in a Bowl

All the umami of an egg roll, none of the wrapper: large-diced chicken, shredded cabbage and carrots, browned with onion and garlic, seasoned with mirin, tamari, ginger, and miso, and finished with a whisked peanut-tamari sauce. Swap in sausage or ground beef if you like — chicken's just the way Kevin does it.

▶ Watch the video

Ingredients

• •quarter-sized pour toasted sesame oil, for the pan
• •1 onion, chopped large
• •1 tbsp garlic
• •3 large chicken breasts, large dice
• •2 tbsp mirin
• •2 tbsp tamari (gluten-free soy sauce), divided — for the chicken and finishing the peanut sauce
• •1 tbsp fresh ginger
• •Sriracha, divided — for the chicken and the peanut sauce (to taste)
• •miso, divided — for the chicken and the peanut sauce (to taste)
• •½ head cabbage, outer two leaves removed, shredded
• •1 large (or 12 baby) carrots, cut into long pieces on a bias
• •2 large scoops peanut butter, for the sauce
• •water, to loosen the peanut sauce until smooth and silky (to texture)
• •green onions, for garnish (to taste)

Steps

1. Prep the vegetables & chicken: Chop the onion very large. Mince the garlic. Cut the chicken into a nice large dice.
2. Shred the cabbage: Remove the outer two leaves of the cabbage and discard them. Cut the cabbage in half, then shred (hand-shredding works well, but any method is fine).
3. Prep the carrots: Cut the carrots into long pieces on a bias.
4. Brown the onion & garlic: Add toasted sesame oil to the bottom of the pan, then add the onion and garlic. Start browning them up.
5. Add the chicken: Once the onions are browned, add the diced chicken to the pan.
6. Season the chicken: Add the mirin, then the tamari, mixing thoroughly between each. Then add the ginger, a little Sriracha, and some miso, and let everybody get to know each other.
7. Add the cabbage & carrots: Once the chicken is about half cooked, add the cabbage, followed by the carrots on top.
8. Build the peanut sauce: In a separate bowl, combine two large scoops of peanut butter with a little Sriracha, some more miso, and the gluten-free tamari (or regular soy sauce). Mix into a beautiful, tasty paste.
9. Loosen the sauce: Add water gradually, whisking as you go, until the sauce reaches the desired consistency — it should fall off the back of a spoon in a smooth, beautiful sauce.
10. Finish the sauce: Stir in a little more tamari at the very end — the water can wash out that flavor, and adding it late brings it back forward. Taste and adjust until it's right.
11. Serve: Serve the chicken and vegetables warm in bowls, topped with the peanut sauce and green onions.