Description
A deconstructed, healthy take on classic egg rolls featuring ground chicken, crunchy vegetables, and bold flavors, all made in one skillet.
Ingredients
- 1 lb ground chicken
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 2 green onions, sliced (plus extra for garnish)
- 1 tsp sriracha (optional, to taste)
- 1/2 cup water chestnuts, sliced (optional)
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
Instructions
- Heat a large skillet over medium-high heat. Add ground chicken and break it apart with a spatula. Cook until browned and fully cooked.
- Add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Stir in coleslaw mix and optional water chestnuts. Cook for 3-4 minutes until slightly softened but still crisp.
- Add soy sauce, sesame oil, and optional sriracha. Stir well to combine. Season with salt and pepper to taste.
- Turn off heat and mix in most of the sliced green onions. Save some for garnish.
- Serve warm, garnished with extra green onions, sesame seeds, and additional sriracha if desired.
Notes
- Serve with jasmine rice, cauliflower rice, or in lettuce cups for variety.
- To make gluten-free, substitute soy sauce with tamari or coconut aminos.
- Store leftovers in airtight containers for up to 4 days or freeze for up to 2 months.
- Reheat in a skillet or microwave, adding a splash of water if needed. Garnish after reheating.
