Ingredients
Equipment
Method
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken and break it apart with a spoon. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. If there’s excess grease, carefully drain most of it from the skillet.1 tablespoon sesame oil, 1 pound ground chicken
- Add the thinly sliced yellow onion to the skillet with the cooked chicken. Cook for about 3-5 minutes until the onion begins to soften and turn translucent. Stir in the minced garlic and grated fresh ginger, and cook for another minute until fragrant, being careful not to burn them.1 pound ground chicken, 1 medium yellow onion, 2 cloves garlic, 1 tablespoon fresh ginger
- Add the entire 16-ounce bag of coleslaw mix to the skillet. Pour in the soy sauce, rice vinegar, honey, and Sriracha (if using). Stir everything together well, ensuring the sauce coats the chicken and cabbage mixture evenly.1 (16-ounce) bag coleslaw mix, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon Sriracha
- Continue to cook, stirring frequently, until the cabbage begins to soften to your desired tenderness, usually about 5-8 minutes. You want the cabbage to be tender-crisp, not mushy.1 (16-ounce) bag coleslaw mix
- Taste the mixture and adjust seasonings as needed. You might want a little more soy sauce for saltiness, more honey for sweetness, or more Sriracha for heat.1/4 cup soy sauce, 1 tablespoon honey, 1 teaspoon Sriracha
- Spoon the Egg Roll Bowls Chicken Cabbage into serving bowls. Garnish with toasted sesame seeds, sliced green onions, chopped peanuts, or an extra drizzle of Sriracha, if desired. Serve immediately.Toasted sesame seeds, Sliced green onions, Chopped peanuts, A drizzle of extra Sriracha or chili garlic sauce
Notes
This recipe takes under 30 minutes total to prepare and cook. It's a great option for a quick and healthy weeknight meal.