Baked Chicken "Stir-Fry"

Home » Casseroles » Baked Chicken Stir-Fry

All your favorite Chinese takeout ingredients baked together in a super simple "dump and go" recipe with a savory Asian-inspired sauce perfect over rice.

Before I tell you about this recipe, let me point out the MOST important thing about it... IT IS EASY! You don't have to brown the chicken or thicken a sauce or do anything extra. You just dump everything in a casserole dish and bake it!

Because we bake it uncovered the first half of cooking (and because the chicken goes on top of the vegetables), it actually browns a bit in the oven and gets some good color and flavor.

That yummy brown sauce is made in the dish as everything bakes together. We just let it rest about 10 minutes after taking it out of the oven and it thickens up just the right amount to serve over rice.

WHY THIS RECIPE WORKS

1. By tossing the diced chicken in a little oil then baking it on top of the vegetables (uncovered), the chicken browns a bit and takes on better flavor.
2. As the vegetables bake, they will release their own juices, so we use a gravy packet that makes a sauce (and deals with all the extra water - we use it instead of letting it be a problem).
3. The simple spices used (nothing unusual or special - all stuff you likely already have), when combined with soy sauce and the flavors from the vegetables, take on an Asian vibe which totally works with this recipe.

I first made this recipe when I was searching for a low-calorie, low-fat, low-carb substitute for my favorite Chinese takeout meals. I wasn't expecting too much so I was pleasantly surprised when I actually LIKED it!

It has all my favorite veggies (which you can change out to suite your tastes) and you can swap the chicken for other ingredients too (see below). This version has a few tablespoons of oil (it's just better with it) but you can totally leave it out if you're really cutting fat and calories.

Is this the absolute best copycat Chinese takeout recipe I've ever made? No. Nothing compares to frying chicken until crispy in a screaming hot skillet or wok then adding 10+ authentic Asian spices and ingredients. Is this the EASIEST Asian-inspired recipe I've ever made? YES. Is it healthy and delicious and something I like enough to have in my regular weeknight supper rotation? Also yes!

VEGETABLE VARIATIONS 

Use whichever vegetables you enjoy best but make sure you have at least 6 cups. The water that cooks out of the vegetables helps to make the sauce. Here are some suggestions:

• Green, yellow or orange peppers
• White onions
• Whole water chestnuts
• Thinly sliced carrots
• Zucchini or squash
• Baby corn 

PROTEIN VARIATIONS 

You can make this with other meat following the changes below:

• Shrimp - add the seasoning and oil to the vegetables (not the shrimp). Add the shrimp in Step 6 when you cover with foil and finish cooking.
• Pork - Use bite-sized pieces of pork tenderloin in place of the chicken (other cuts may be tough when cooked this way).
• Chicken thighs - Sauté the seasoned chicken 5 minutes in a hot skillet before adding on top of the vegetables. 

5 FAQ ON BAKED CHICKEN STIR-FRY

1. Should I use low sodium soy sauce?  You certainly can, but you may need to add salt. I know it seems like this should be salty with the soy sauce and gravy mix but there are a LOT of vegetables to season here!

2. Why brown gravy mix and not chicken?  Brown gravy mixes have a depth of flavor that chicken gravy mixes don't have and, when paired with the spices and soy sauce, really give the recipe some Asian zing.

3. Can I omit the water chestnuts?  You can if you hate them BUT they give the dish a needed crunch. I'd suggest trying it with them, then, if you don't care for them, they're easy to eat around.

4. What type of mushrooms should I use?  I use button or baby bella mushrooms but any can be used. You'll need 2-3 cups bite-sized pieces.

5. Why so much black pepper?  As I mentioned in #1 about the salt and soy sauce, there are a lot of vegetables to season here so we need a lot of seasoning. 

NUTRITIONAL INFORMATION

Since this is such a healthy meal, I calculated the info for you. Here are the highlights: Calories 166, Protein 15g, Carbs 12g, Fat 7g, Fiber 3g, Unsaturated Fat 6 g, Sodium 489mg (based on 8 servings)

NOTE: for some reason, Google doesn't like it when I enter the nutritional information in my recipe cards (something wonky with the coding in the plugin I use). You've probably noticed I don't include that info in my recipes and that's why. I get penalized in rankings because Google sees it as something that doesn't belong there.

Recipe for Baked Chicken Stir-Fry

Baked Chicken "Stir-Fry"

Yield: 8 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 Hour

All your favorite Chinese takeout ingredients baked together in a super simple "dump and go" recipe with a savory Asian-inspired sauce perfect over rice.

Ingredients

• 2 large chicken breasts
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 teaspoon dry mustard powder
• 1 teaspoon ginger powder
• 3 tablespoons vegetable oil
• 1 red bell pepper
• 1/2 red onion
• 8 oz mushrooms
• 3 cups fresh broccoli florets
• 1 8-oz can sliced water chestnuts, drained
• 1/4 cup soy sauce
• 1 packet brown gravy mix

Instructions

1. Preheat oven to 375 degrees.
2. Cut chicken into bite-sized pieces then add to a mixing bowl. Add garlic powder, remaining spices and oil then mix very well. Set aside. 2 chicken breasts, 2 tsp each garlic and pepper, 1 tsp each salt, mustard and ginger, 3 Tbsp oil
3. Cut bell pepper and onion into bite-sized strips, quarter mushrooms then add to a 13x9 baking dish with broccoli florets and water chestnuts. Stir to evenly distribute the vegetables in the dish. 1 pepper, 1/2 onion, 8-oz mushrooms, 3 c. broccoli, 1 can water chestnuts
4. Whisk together soy sauce and gravy mix then pour over vegetables. 1/4 c. soy sauce, 1 gravy mix
5. Place seasoned chicken on top of vegetables then bake at 375, uncovered, for 25 minutes.
6. Cover dish with aluminum foil then continue baking 15-20 minutes or until chicken is cooked through.
7. Remove dish from oven, stir well, then let rest, uncovered for 10-15 minutes to allow the sauce to thicken a bit.
8. Serve over white rice or as-is. Garnish with scallions if desired.

Notes

• I typically use McCormick's brown gravy mix (.87 oz)
• See article above for recipe substitutions and FAQ

Author: Mandy Rivers

https://www.southyourmouth.com/2026/05/baked-chicken-stir-fry.html

Images and text © South Your Mouth LLC 2026

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Hibachi Chicken & Rice Skillet Meal

Home » Main Dishes » Hibachi Chicken & Rice

A one-pan family-sized meal with hibachi chicken and rice that’s super easy to prepare, uses everyday ingredients and way less expensive than take-out hibachi chicken bowls.

Updated 6/2/26

My kids are obsessed with a short-order Japanese hibachi place that makes “hibachi bowls” of steak, chicken or shrimp served over hibachi-style fried rice. They drizzle Yum Yum Sauce (“white sauce”) over the bowl and devour it like they haven’t eaten in days.

It is good but, my Lord, it’s expensive! Even if I get the small bowls for all of us, it’s still $80 easy. 

I’ve made something similar several times but it’s a lot of work so I figured out a way to make a one-pan meal close enough to the hibachi version. My family LOVES this recipe and I love it because it’s easy and way cheaper than take-out.

CAN I USE CHICKEN BREASTS INSTEAD OF THIGHS?

I really and truly think this recipe is BEST with chicken thighs. By using chicken thighs, you can really brown them nicely – packing in a ton more flavor – without worrying about overcooking the chicken. Breasts will overcook and be dry by the time the rice is cooked. Plus most restaurant Hibachi Chicken is made with chicken thighs, soooo… 

WHAT IS YUM YUM SAUCE?

Yum Yum Sauce (sometimes called White Sauce) is a slightly sweet mayo-based sauce used in Japanese steak houses (I should clarify… used in American Japanese steak houses – it’s not a thing in Japan). Yum Yum Sauce is typically made with mayonnaise, a little tomato paste (or ketchup), sugar, rice vinegar, paprika and garlic powder. It is mostly used as a dipping sauce but it's commonly drizzled over hibachi-style fried rice.

You can use store-bought Yum Yum sauce, search up a recipe online (there are a gozillion) or use my recipe for Bang Bang Sauce instead (another American-made sauce used with Asian cuisine). Bang Bang Sauce is much easier to make and has a little kick so that’s what I prefer. The recipe is listed with my Bang Bang Salmon Bites recipe.

NOTES ABOUT COOKING HIBACHI CHICKEN & RICE

• To use Jasmine rice, increase rice to 2 1/3 cups and rinse first. Reduce initial cooking time (before adding the chicken) to 5 minutes. Jasmine uses less liquid and cooks more quickly than extra-long grain white rice. 
• Don’t panic about using the marinade from the chicken. It will be COOKED into the recipe so there is no “raw chicken risk”. If it helps, think of it as a cooking sauce.
• Most Hibachi Chicken isn't served with whole pieces of chicken like my recipe (it's usually sliced into bite-sized pieces on the hibachi). I keep the chicken pieces whole to ensure the chicken stays moist and tender AND to make serving a breeze.

• Finish the chicken "upside down" for a presentation that looks most like restaurant-style chopped Hibachi Chicken. The underside of the thigh (where the bones have been removed) will naturally cook into pieces that look somewhat chopped.
• Feel free to add other vegetables. Carrots and mushrooms can be added to the recipe with the onions. If using broccoli or zucchini, sauté them before the onions then remove and add back with the chicken when it goes in (so they don’t get too mushy or cook to oblivion).
• I don’t know how to convert this to be made with steak or shrimp as each would completely overcook in a one-pan skillet meal like this.

LOVE ONE-PAN MAIN DISHES WITH RICE?

Me too! Rice is kinda my jam. Here's a sampling of my favorites, covering several cuisines from Italian to Mexican to Southern and a few in between:

CHICKEN SCAMPI WITH GARLIC PARMESAN RICE - A simple one-pan meal with tender chicken scampi over perfectly cooked buttery, garlic parmesan rice. 

TACO RICE WITH QUESO - A one-pan skillet dinner made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso cheese sauce. 

MEDITERRANEAN CHICKPEA RICE - A hearty rice recipe with chickpeas (garbanzo beans) flavored with bacon, tomatoes, onion and garlic. 

COUNTRY-STYLE RIBS & RICE - An old-school Southern recipe made with rice cooked in a rich stock made from slowly cooked country-style pork ribs. 

CHICKEN & MUSHROOM RICE - A quick and easy skillet meal with savory chicken and buttery mushrooms cooked with rice in one pan. 

Recipe for Hibachi Chicken & Rice Skillet Meal

Hibachi Chicken & Rice Skillet Meal

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 35 MinInactive time: 1 HourTotal time: 1 H & 45 M

A one-pan family-sized meal with hibachi chicken and rice that’s super easy to prepare, uses everyday ingredients and way less expensive than take-out hibachi chicken bowls.

Ingredients

• 6 boneless, skinless chicken thighs (2 lbs)
• 1/2 cup low sodium soy sauce
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger powder
• 3 tablespoons vegetable oil
• 1 onion, sliced
• 1 teaspoon minced garlic
• 3.5 cups chicken broth
• 1.5 cups extra-long grain white rice
• 1/4 cup Yum Yum sauce (optional)

Instructions

1. Combine soy sauce, pepper, garlic powder and ginger to make a marinade. Add chicken thighs and marinade to a zip-top bag then refrigerate 1-6 hours. 1/2 c soy sauce, 1 tsp each pepper and garlic powder, 1/2 tsp ginger, 6 chicken thighs
2. Remove chicken from marinade onto a few layers of paper towels, keeping marinade to be used later. The paper towels are to absorb excess liquid before cooking to reduce popping and burning.
3. Add enough oil to a large skillet to generously coat the bottom then heat over medium-high heat until oil is shimmering. Place all chicken thighs into skillet then cook 5-7 minutes on each side or until nicely browned. Remove chicken from skillet. 3 tbsp vegetable oil
4. Add onions to hot skillet with pan drippings then sauté for 3 minutes. Add garlic then cook an additional 2 minutes. 1 sliced onion, 1 tsp minced garlic
5. Add reserved marinade to onions to deglaze the pan then cook 5 minutes or until marinade is reduced by half.
6. Add chicken broth and rice then bring to a boil. Once boiling, reduce heat to medium-low, cover then cook for 10 minutes. Stir with a fork, taking care to scrape the bottom of the pan to ensure the rice isn’t sticking. 3.5 c chicken broth, 1.5 c rice
7. Arrange chicken in skillet over rice, cover then continue cooking 10-15 minutes over low heat until rice is done.
8. To serve, drizzle Yum Yum sauce over chicken then garnish with chopped chives or scallions if desired. 1/4 cup Yum Yum sauce

Notes

• Don’t panic about using the marinade from the chicken. It will be COOKED into the recipe so there is no “raw chicken risk”.
• Finish the chicken "upside down" for a presentation that looks most like restaurant-style chopped Hibachi Chicken.
• See more notes and tips in the article above the recipe card.

https://www.southyourmouth.com/2024/01/hibachi-chicken-rice-skillet-meal.html

Images and text © South Your Mouth LLC 2024

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Baked Bang-Bang Salmon Bites

Home » Seafood & Fish » Baked Bang-Bang Salmon Bites

Salmon fillet chunks seasoned with simple Asian-inspired spices, baked hot and fast until crispy served with an easy Bang Bang Sauce recipe for dipping or in a rice bowl with cucumbers and scallions.

Author: Mandy Rivers | Updated: 8/7/26

Mama saw some TikTok or Facebook video for fried salmon bites and kept telling me about how she wanted to make them. I wasn’t sure if they were actually fried or maybe cooked in an air fryer but it certainly got me thinking.

I gave up on air fryers long ago, opting instead to use the convection mode on my oven since we have so many mouths to feed at our table. I can’t cook enough – even in the biggest of air fryers – to feed six grown people, especially when the youngest is a 6’ tall, 16 year old man-child who plays sports year-round. 

We love salmon (and I almost always pick up a huge fillet when I’m at Costco or Sam’s Club) so I decided to craft a recipe similar to what Mama kept telling me about using the oven set to convection mode.

HOW TO USE A CONVECTION OVEN AS AN AIR FRYER

Air fryers are just small convection ovens that use wire baskets or racks to allow airflow to reach the bottom of the items being cooked, creating 360 degrees of fast, super-hot cooking that mimics frying. 

Many traditional ovens have convection modes which use all the heating elements and a fan to whirl the intensely hot air around for even cooking – which is exactly what an air fryer does.

As with all air fryers, for an even crispier finish, spray the food with cooking spray before baking.

To use a convection oven as an air fryer, follow these steps:

1. Preheat oven to desired temperature. If your traditional oven is like mine, you may have “convection bake” and “convection roast” options. If so, choose “convection roast” as it uses top, bottom and rear heating elements, whereas “convection bake” will only use the bottom and rear. If your oven automatically bumps the temperature down when you switch to convection mode, raise the temperature back up.
2. Place a metal cooling/cooking rack on a baking sheet or metal pan lined with aluminum foil (for easy cleanup). For BEST results, place the rack so that it is resting on the sides of the pan instead of the bottom to create more airflow. You can use metal skewers laid across the pan or balls of aluminum foil placed in the four corners to rest the rack on if needed (get creative – the more space between the pan and the rack, the crispier the food!). You can cook on all your oven racks at once this way since the heat is being circulated.
3. Follow instructions for air fryer preparation for time and temperature placing the food on the rack in the prepared pan. That’s it!

I season the salmon pieces with simple, common, Asian-inspired ingredients like sesame oil, ginger, garlic, etc., spray them with cooking spray then cook them hot and fast in the oven set to convection mode. Mine are done in FIVE MINUTES!! 

In the time it takes me to cook the rice, the salmon is done, the veggies chopped and I can whip up my version of Bang Bang Sauce.

Some of my crew eats these like finger food – dipping them in the bang bang sauce – with a side of Korean Cucumber Salad (so super simple and totally addictive). The rest of us make bowls with jasmine rice, bang bang sauce, cucumbers and green onions.

IS BANG BANG SAUCE THE SAME THING AS YUM YUM SAUCE?

No, bang bang sauce and yum yum sauce aren’t the same. Especially not the original, restaurant versions. The copycat versions of the sauces are much more similar to each other than the original restaurant versions are, though.

A quick search online will lead you to dozens of recipe sites with the same basic recipes for these two sauces. Both have mayonnaise and sriracha (or a tomato based product like ketchup or tomato paste). Yum yum sauce will also have something sweet (honey sugar, agave, etc) and some simple spices (garlic powder, paprika, etc.).

Bang Bang sauce is typically made with mayo, sriracha and sweet chili sauce. I prefer to make mine with sweet & sour sauce than sweet chili sauce, though. I like the slight sour element in sweet & sour sauce and I think sweet chili sauce is a tad too sweet. AND, in a pinch, I can literally grab some sweet & sour sauce packets out of a drawer if I need to.

NOTES ABOUT BAKED BANG BANG SALMON BITES

1. Baking these in convection mode in a traditional oven on a cooking/cooling rack is the same thing as air-frying. If you have an air fryer that can accommodate this much salmon, feel free to use it instead of the oven.
2. If you don’t have a cooking/cooling rack you can cook these straight on the lined pan. They will have to cook in the pan juices and may not hold their shape as well, but it will still be delicious.
3. If your oven doesn't have a convection mode, bake at 475 degrees in the center of the oven. You may have to cook them a little longer.
4. I like the salmon bites to be a little rare in the center when I take them out of the oven as they will continue to cook through after removing from the oven.
5. I haven't made this with chicken BUT, if you'd like to try it, use boneless breasts. I usually prefer thighs but since you won't need to cook very long, breasts would likely be better. Cooking time will likely be longer. use the "test piece" method described in the next paragraph to ensure the chicken is cooked through.
6. TEST PIECE TIP: To cook salmon bites perfectly every time and ensure you don’t overcook them (it’s a sad, sad culinary travesty to overcook salmon), create a “test piece”. Just before cooking, select one piece of salmon then cut in half horizontally. Fit the pieces back together snuggly then place back onto rack. After cooking 5 minutes, lift the top piece to peer inside the center to check for doneness.

HOW TO EASILY REMOVE SKIN FROM SALMON FILLETS WITHOUT A KNIFE

Some may like the skin on salmon (like Mama) and some may hate it (like me). I try to only buy skinless fillets but sometimes I don’t have a choice. It’s OK, because you can EASILY remove the skin!

1. Add just enough water to cover the bottom to a large skillet then heat until water starts bubbling. If working with a whole fillet, cut the fish to fit in the pan and handle easily.
2. Lay the salmon fillet, skin-side down, in the simmering water for 10 seconds only then quickly remove.
3. Place the fillet on a clean surface, skin-side up, then easily peel the skin off. It will usually come off in one solid piece but you can use a rubber spatula to scrape off any stubborn bits.

Recipe for Baked Bang-Bang Salmon Bites

Baked Bang Bang Salmon Bites Recipe

Yield: 8 Servings

Author: Mandy Rivers

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Salmon fillet chunks seasoned with simple Asian-inspired spices, baked hot and fast until crispy served with an easy Bang Bang Sauce recipe for dipping or in a rice bowl with cucumbers and scallions.

Ingredients

Baked Salmon Bites

• 2.5 - 3 lb salmon fillet
• 3 tablespoons sesame oil
• 2 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• Bang-Bang Sauce (recipe below)

Bang Bang Sauce

• 3/4 cup mayonnaise
• 1/4 cup sriracha
• 1/4 cup sweet & sour sauce
• 1 tablespoon rice vinegar
• 1 teaspoon water

Instructions

Baked Salmon Bites

1. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper or aluminum foil. Place a cooking/cooling rack in pan then spray rack with cooking spray.
2. Cut salmon into 1-inch pieces then add to a mixing bowl. Add sesame oil then gently stir to coat salmon with oil.
3. Combine salt and remaining spices in a small bowl then mix well. Add spice mixture to salmon then gently stir until all salmon pieces are evenly coated with spices.
4. Place salmon pieces evenly onto rack in prepared pan then spray with cooking spray (this makes the salmon bites crispy).
5. If applicable, switch oven to Convection Roast (Convection Bake works as well but bump temp back up to 450 if oven automatically decreases it in this mode). Bake salmon in the center of the oven for 5-7 minutes or until cooked to your preference. Do not overcook! I like mine to be a little rare in the center when I take them out of the oven as they will continue to cook through after removing.
6. Serve with Bang Bang Sauce for dipping or assemble into rice bowls as pictured above (our favorite!) using cooked jasmine rice, Bang Bang Sauce, diced cucumber and sliced scallions.

Bang Bang Sauce

1. Combine ingredients then whisk until smooth. Cover and refrigerate up to two weeks.

Notes

BAKED SALMON BITES:

• If you have an air fryer that can accommodate this much salmon, feel free to use it instead of the oven.
• If you don’t have a cooking/cooling rack you can cook these straight on the lined pan. They will have to cook in the pan juices and may not hold their crispy, cubed shape as well, but they will still be delicious.
• If your oven doesn't have a convection mode, bake at 475 degrees in the center of the oven. You may have to cook them a little longer.
• I like the salmon bites to be a little rare in the center when I take them out of the oven as they will continue to cook through after removing from the oven.
• To cook these perfectly every time and ensure you don’t overcook them, create a “test piece”. Just before cooking, select one piece of salmon then cut in half horizontally. Fit the pieces back together snuggly then place back onto rack. After cooking 5 minutes, lift the top piece to peer inside the center to check for doneness.

BANG BANG SAUCE:

• Regular or seasoned rice vinegar works with this.
• Use any brand sweet & sour sauce (even from the packets in your drawer).
• Substitute sweet chili sauce for sweet & sour sauce if needed.
• Bang Bang Sauce isn’t the same as Yum Yum Sauce but both are great with this recipe. See the recipe article above for more info on the differences in the two sauces.

Author: Mandy Rivers

https://www.southyourmouth.com/2023/03/baked-bang-bang-salmon-bites.html

Images and text © South Your Mouth LLC 2023

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Egg Roll Soup

Home » Soup, Stew & Chili » Egg Roll Soup

An easy egg roll soup recipe packed with bold flavors and fresh veggies in a light broth that can easily be tweaked for low carb or keto diets.

Updated 5/11/26

It has finally finally cooled off! I don’t know about the rest of y’all but we were breaking temperature records here in South Carolina with the hottest days ever recorded in October.

Man, dang! As a southerner, I am resigned to the unbearable heat of the “dog days” of summer. You just pretty-much know that everything in your yard is going to die in August and it’s OK because you just don’t care anymore.

But when we’re still seeing 100+ degree highs with 100% humidity in October, I just about reach my breaking point. Everybody else in the country is posting cute flannel shirts and pumpkin spice lattes on social media and I’m sleeping in my draws with two fans on just get through the night!

So, anyway, aside from the fleece hoodies and boots I’ve been dreaming about, I’ve also been seriously jonesing for soup weather!

Soups, stews, chowders and chilis are my favorite! There’s nothing better than a chilly day, football on the tube and a pot of something warm and delicious on the stove!

We had our first cool weekend (well, the highs were in the 80’s but at least it wasn’t in the 100’s!) so I knew I wanted to put some soup on! I’d seen a few recipes for this soup floating around and wanted to make it myself! Using my Egg Roll Stir-Fry recipe as a base, I camped out in the kitchen and made this gorgeous soup!

I wish I’d have had some of those crispy wonton strips you get with your egg drop soup in the Chinese restaurants to go with this but I didn’t even think about it when I was at the store and wasn’t interested in going all the way back to by wonton wrappers.

I mean, it was freezing outside!

Ha. I wish.

I made this recipe based on the size cabbage I had to work with (which was about 3.5 pounds). If you want to make smaller batch or have a smaller cabbage on-hand, simply adjust the ingredients accordingly.

You really can’t mess this up. If you prefer ground beef or sausage, go for it. If you hate carrots, leave them out. If you want to add noodles, give it a shot! I think buckwheat noodles or even ramen would be amazing in this!

In Step 5 of the recipe instructions I say to add salt and pepper to taste. I added a fair amount of both but didn’t want to indicate a specific amount – especially with the salt. There are a lot of factors that will weigh in on how much salt to use: your personal tastes, how salty the chicken broth is, which type of soy sauce you use, etc.

MORE ASIAN-INSPIRED RECIPES TO TRY!

Korean Spicy Pork – A super simple stir-fry recipe with thinly sliced pork tenderloin, sriracha, soy sauce and other common ingredients perfect over rice or in lettuce wraps.

Baked Chicken "Stir-Fry" – All your favorite Chinese takeout ingredients baked together in a super simple "dump and go" recipe with a savory Asian-inspired sauce perfect over rice.

Hibachi Chicken & Rice Skillet Meal – A one-pan family-sized meal with hibachi chicken and rice that’s super easy to prepare, uses everyday ingredients and way less expensive than take-out hibachi chicken bowls.

Honey Garlic Chicken {Crock Pot} – An easy Asian-inspired slow cooker chicken recipe with honey and garlic similar to Bourbon Chicken the whole family will love!

Baked Bang-Bang Salmon Bites – Salmon fillet chunks seasoned with simple Asian-inspired spices, baked hot and fast until crispy served with an easy Bang Bang Sauce recipe for dipping or in a rice bowl with cucumbers and scallions.

Egg Roll Stir-Fry – A simple skillet recipe with cabbage and all the flavor of an egg roll without the wrapper - like an unstuffed egg roll in a bowl - that's low carb and keto friendly!

Recipe for Best Egg Roll Soup

Egg Roll Soup

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A quick and easy egg roll soup recipe bursting with fresh vegetables and bold flavors in a light broth that can easily we tweaked for low carb or keto diets.

Ingredients

• 1 lb. ground pork or turkey
• Salt and pepper
• 1 large white onion, diced
• 2 cups thinly sliced carrots
• 3 tablespoons minced garlic
• 1 teaspoon garlic powder
• 1.5 tablespoons grated fresh ginger
• 1 large head of cabbage, chopped
• 2 tablespoons sesame oil
• 8 cups chicken broth
• 1/4 cup soy sauce

Instructions

1. Add ground pork or turkey to a large pot or Dutch oven then season liberally with salt and pepper. Add onions then cook for 5 minutes over medium-high heat, crumbling meat as it cooks.
2. Add carrots then continue cooking for 5 additional minutes.
3. Add garlic, garlic powder, ginger, cabbage and sesame oil then continue cooking for 5 additional minutes.
4. Add chicken broth and soy sauce, cover, reduce heat to medium-low then cook for 30-40 minutes or until cabbage is tender.
5. Taste for seasoning then add salt and pepper if desired.
6. Remove from heat and allow soup to rest, covered, for 15-30 minutes before serving.

Notes

Calories 149, Fat 10g, Carbs 3g, Fiber 1g, based on 90% lean ground pork

https://www.southyourmouth.com/2019/10/egg-roll-soup.html

Images and text © South Your Mouth LLC 2019

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