Description
A deconstructed take on traditional egg rolls, featuring ground chicken, savory aromatics, and crisp vegetables, all cooked in one skillet for a quick and satisfying meal.
Ingredients
- 1–2 tablespoons sesame oil
- 1–2 tablespoons olive oil
- 1 pound ground chicken
- 1 small sweet Vidalia yellow onion, roughly chopped
- 3 to 4 cloves garlic, finely minced
- 1 teaspoon ground ginger
- One 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
- 1/2 cup reduced-sodium soy sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (optional)
- 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 oils and brown the chicken: Heat sesame and olive oil in a large skillet over medium-high heat. Add ground chicken and cook for 4–5 minutes until browned.
- Add the onion and soften: Add chopped Vidalia onion and cook for about 5 minutes until tender, stirring occasionally.
- Stir in garlic and ginger: Add minced garlic and ground ginger; cook for about 1 minute until fragrant.
- Add coleslaw mix and soy sauce: Stir in the coleslaw mix and soy sauce; cook for 5 minutes until cabbage is wilted but retains some texture.
- Season and finish: Taste and adjust seasoning. Serve garnished with green onions and sesame seeds, with hoisin or soy sauce on the side.
Notes
Use a large skillet to prevent the cabbage from sogging; ensure to cook until the cabbage is tender but still crisp. This dish can be made-ahead and is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop Sautéing
- Cuisine: Asian