Description
This Easy Unstuffed Egg Roll Bowl takes convenience to the next level with pre-sliced veggies so you can assemble it without all the chopping. This recipe is a source of lean protein, veggies, and carbohydrates and gives you a balanced weeknight meal in minutes!
Ingredients
- 1 tbsp avocado oil
- 1 lb ground chicken
- 1 package sliced mushrooms (227g)
- 1 bag coleslaw mix (397g)
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 1/4 cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp cornstarch
For serving:
- Cooked basmati rice
- Sweet & sour sauce
- Sesame seeds, optional
- Sliced green onion, optional
Instructions
1. Heat avocado oil over medium-high heat in a large frying pan. Add garlic, ginger, and onions. Saute until onions are translucent, about 3 minutes.
2. Add ground chicken, onion, and mushrooms to the pan. Cook the mixture (crumbling the chicken) until the chicken is no longer pink, about 6-8 minutes.
3. While the chicken mixture is cooking, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl. Set aside.
4. Once the chicken has cooked, add the coleslaw mix and sauce to the pan. Continue cooking, stirring until slaw has wilted, about 3-4 minutes.
5. Serve with basmati rice and sweet and sour sauce. Top with sesame seeds and sliced green onion (optional).
- Prep Time: 10
- Cook Time: 20
- Category: One pot
- Method: Stove top
Keywords: One pan meal, ground chicken, weeknight meal