Chicken Egg Roll in a Bowl
INGREDIENTS:
1 tablespoon olive oil or avocado oil: A neutral oil for sautéing the chicken and aromatics.
1 pound ground chicken: Lean and flavorful, forms the protein base of the dish. Ground turkey or pork can also be used.
1 medium onion, chopped (about 1 cup): Adds a foundational sweet and savory flavor.
2 cloves garlic, minced: Essential aromatic for a pungent, savory kick.
1 tablespoon fresh ginger, grated or minced: Provides a warm, zesty, and slightly spicy note.
1 (14-16 ounce) bag coleslaw mix (shredded cabbage and carrots): The star vegetable component, offering crunch and bulk. Using a pre-made mix saves significant prep time.
1/4 cup low-sodium soy sauce (or tamari for gluten-free): The primary source of salty, umami flavor.
1 tablespoon rice vinegar: Adds a touch of acidity to balance the richness.
1 teaspoon sesame oil: Imparts a distinct nutty, toasty Asian flavor; a little goes a long way.
1/2 teaspoon sriracha or other chili garlic sauce (optional, adjust to taste): For a customizable kick of heat.
2 green onions, thinly sliced: For garnish, adding a fresh, mild oniony bite and color.
1 tablespoon sesame seeds (optional, for garnish): Adds a subtle crunch and visual appeal.
Salt and black pepper to taste: To season the chicken and enhance overall flavors.
DIRECTIONS:
Brown the Chicken: Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the ground chicken. Break it apart with a spoon and cook, stirring occasionally, until it’s browned and cooked through, about 5-7 minutes. Drain off any excess fat if necessary.
Sauté Aromatics: Add the chopped onion to the skillet with the chicken. Cook, stirring frequently, until the onion softens and becomes translucent, about 3-4 minutes. Then, stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
Wilt the Veggies: Add the entire bag of coleslaw mix to the skillet. It might seem like a lot, but it will cook down significantly. Stir gently to combine with the chicken and aromatics. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is crisp-tender. Avoid overcooking if you prefer more crunch.
Create the Sauce: In a small bowl, whisk together the low-sodium soy sauce (or tamari), rice vinegar, sesame oil, and sriracha (if using).
Combine and Simmer: Pour the sauce mixture over the chicken and vegetable mixture in the skillet. Stir well to ensure everything is evenly coated. Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
Season and Serve: Taste the mixture and season with salt and black pepper if needed. Remember that soy sauce is already salty.
Garnish and Enjoy: Serve the chicken egg roll in a bowl hot, garnished generously with sliced green onions and a sprinkle of sesame seeds, if desired.