Chicken Egg Roll Bowls

This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!

INGREDIENTS

•  2 tablespoons sesame oil
•  2 tablespoons olive oil
•  1 pound ground chicken (ground turkey or pork may be substituted)
•  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
•  1/2 teaspoon freshly ground black pepper, or 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

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.
2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
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.
5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.

NOTES

• Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.