Description
Looking for a tasty weeknight meal? Try these Chicken Egg Roll Bowls for a quick and delicious dinner option! Discover the recipe now.
Ingredients
Scale
- 1–2 tablespoons sesame oil (or to taste)
- 1–2 tablespoons olive oil (or to taste)
- 1 pound ground chicken (or ground turkey)
- 1 small sweet Vidalia yellow onion
- 3 to 4 cloves garlic (finely minced or pressed)
- 1 teaspoon ground ginger
- One 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
- 1/2 cup reduced-sodium soy sauce (or as desired)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon salt (optional and to taste)
- About 3 green onions sliced into thin rounds (for garnishing)
- 1 tablespoon sesame seeds (optional for garnishing)
- Hoisin sauce or extra soy sauce (optional for serving)
Instructions
- Step 1: To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
- Step 2: Add the onions and cook for about 5 minutes or until tender; stir intermittently.
- Step 3: Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
- Step 4: Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently. Tip – If you have extra veggies on hand such as broccoli florets, cauliflower florets, diced bell peppers, mushrooms, pea pods, etc. and want to add them to bulk up the nutrients and fiber, go for it.
- Step 5: Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg