Description
All the savory crunch of an egg roll—no wrapper—ready in one pan and under 30 minutes.
Ingredients
Scale
- 1 lb Ground chicken
- 4 cups Coleslaw mix (cabbage & carrots)
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 2 Green onions, sliced
- 3 tbsp Soy sauce or tamari (gluten-free)
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 2 tbsp Olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: sriracha or chili flakes, for heat
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground chicken; cook until browned and crumbly.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Add coleslaw mix and toss until just tender but still crisp.
- Pour in soy sauce, sesame oil, and rice vinegar; stir well.
- Cook 2–3 minutes until flavors meld and moisture reduces.
- Finish with green onions and optional heat; serve hot.
Notes
- This dish can be made gluten-free by using tamari instead of soy sauce.
- Adjust the level of heat by adding more or less sriracha or chili flakes.
- For added flavor, consider garnishing with sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg