Description
Skip the takeout and satisfy your Chinese food cravings in just 15 minutes with this deconstructed egg roll bowl that tastes like the real thing but keeps your healthy eating on track.
Ingredients
Scale
- 1 lb ground chicken (93% lean recommended)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, diced (about 1 cup)
- 1 bag (14oz) coleslaw mix
- 8 oz mushrooms, thinly sliced (optional)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha (adjust to taste)
- 1 teaspoon honey or coconut sugar (optional)
- 4 green onions, sliced
- 1 tablespoon sesame seeds (for garnish)
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sriracha, and honey (if using). Set aside.
- Heat sesame oil in a large skillet over medium-high heat. Add ground chicken and cook for 5-6 minutes, breaking it up with a wooden spoon until no longer pink.
- Add diced onion to the chicken and cook for 2-3 minutes until translucent. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
- If using mushrooms, add them now and cook for 2 minutes until they begin to soften.
- Add the coleslaw mix to the skillet. Stir continuously, cooking for 3-4 minutes until cabbage is just tender but still has a slight crunch.
- Pour the prepared sauce over the mixture, add most of the green onions (reserving some for garnish), and stir to coat everything evenly. Cook for 1-2 more minutes.
- Remove from heat and divide among serving bowls. Garnish with reserved green onions, sesame seeds, and optional cilantro.
- Serve with lime wedges on the side for squeezing over just before eating.