Description
A quick and healthy low-carb version of egg rolls, featuring ground chicken stir-fried with coleslaw mix in a savory Asian-inspired sauce, served in a bowl.
Ingredients
- 1 pound ground chicken (or other ground meat like turkey or pork)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon roasted red chili paste (adjust for spice preference)
- 4 cups pre-shredded coleslaw mix
- ¼ cup sliced green onions, for garnish
- Sesame seeds, for garnish
- Cooked rice or cauliflower rice, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground chicken, breaking it apart with a spoon. Season lightly with salt and pepper. Cook for about 6 minutes, stirring occasionally, until the chicken is browned and fully cooked. Drain any excess fat if necessary.
- While the chicken cooks, prepare your sauce: In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, and roasted red chili paste. Set aside.
- Once the chicken is cooked, add the coleslaw mix to the skillet with the chicken. Stir and cook for a few minutes until the coleslaw has slightly softened.
- Pour the prepared sauce over the chicken and coleslaw mixture. Stir thoroughly to coat everything evenly.
- Continue to cook for another couple of minutes until the sauce has thickened slightly. Taste and adjust seasoning as needed.
- Serve the egg roll mixture hot, either on its own or over a bed of white or brown rice. Garnish generously with sliced green onions and a sprinkle of sesame seeds.
Notes
- Adjust the chili paste amount based on your spice tolerance.
- For a gluten-free version, use tamari instead of soy sauce.
- This dish can be made ahead and reheated; it stores well in the fridge for up to 3 days.