Description
A deconstructed version of traditional egg rolls featuring tender ground chicken and crisp veggies in a savory sauce, perfect for a quick and nutritious meal.
Ingredients
- 1-2 tablespoons sesame oil (or to taste)
- 1-2 tablespoons olive oil (or to taste)
- 1 pound ground chicken
- 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 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
- Heat the sesame and olive oils in a large skillet over medium-high heat. Add the ground chicken, cooking for about 4 to 5 minutes, while crumbling the meat with a spatula.
- Mix in the diced Vidalia onion and sauté until tender, about 5 minutes. Stir occasionally to ensure even cooking.
- Add the minced garlic and ground ginger to the skillet, cooking for an additional minute until aromatic.
- Toss in the coleslaw mix, along with the soy sauce, black pepper, and optional salt. Stir everything together, allowing the cabbage to wilt for about 5 minutes.
- Remove the skillet from heat. Sprinkle sliced green onions and optional sesame seeds on top. Serve immediately, paired with extra hoisin or soy sauce, if desired.
Notes
This dish is versatile; feel free to customize with extra vegetables or different proteins. Serve over rice or quinoa for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian