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Chicken Eggroll Bowl

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by Tracey Bloom

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This deconstructed version of the beloved Chinese take-out classic features tender, flavorful ground chicken with shredded cabbage and carrots, all seasoned with ginger, garlic, umami-rich soy sauce, and nutty sesame oil for a savory and slightly sweet profile. Drizzle on the side of aptly named Yum Yum sauce to up the flavor ante even more. Perfect for a hearty, satisfying lunch or dinner.

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Nutritional facts

Protein

50g

Carbs

25g

Calories

920

Fat

75g

Ingredients

Sesame OilCarrotsGarlic PowderBlack PepperGarlicSugarLight Soy SauceKosher SaltCabbageMayonnaiseApple Cider VinegarKetchupGreen OnionGround ChickenGingerPaprika

Reviews

3.9

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 63 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Rodrea Booze · 03/11/25

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About Tracey Bloom

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Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.

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