This chicken egg roll bowl makes for the perfect weeknight dinner. Made with ground chicken, coleslaw mix, and simple yet delicious sauce, all served over white rice or top with crispy won ton strips.
Oil | Ground Chicken Onion | Garlic Paste Sriracha | Ginger Paste Coleslaw Cabbage Blend Lite Soy Sauce | Sesame Oil Rice Wine Vinegar FOR SERVING Green Onions | Won Ton Strips Toasted Sesame Seeds | Rice
Saute onion in oil in a hot skillet for 4-5 minutes or until softened. Add ground chicken and cook until no longer pink; break up the meat as it cooks.
Add garlic, Sriracha, and ginger and mix well. Cook for 1-2 minutes or until fragrant. Add the coleslaw mix, soy sauce, vinegar, and sesame oil.
Cook until the cabbage wilts and the carrots soften. Top with the green onion and sesame seeds, and serve over cooked rice or with won ton strips.
This is a weeknight dinner recipe that’s quick, delicious, and easy.