Description
A quick, one-skillet meal that captures the crunchy, tangy flavors of an egg roll without the fuss of wrappers or frying.
Ingredients
- 1–2 tablespoons sesame oil
- 1–2 tablespoons olive oil
- 1 pound ground chicken
- 1 small sweet Vidalia yellow onion, diced
- 3 to 4 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger
- One 16-ounce bag coleslaw mix (shredded green cabbage and carrots)
- Soy sauce (amount used in cooking as desired)
- 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 sesame and olive oils in a large skillet over medium-high heat. Add the ground chicken and cook for about 4 to 5 minutes, breaking it up with a spatula until browned and no longer pink.
- Mix in the diced Vidalia onion and continue to sauté until the onion is tender, about 5 minutes.
- Add the minced garlic and ground ginger to the skillet and cook for an additional minute until aromatic.
- Toss in the coleslaw mix, soy sauce, fresh black pepper, and optional salt. Stir everything together and cook for about 5 minutes.
- Remove from heat, sprinkle sliced green onions and optional sesame seeds on top. Serve immediately with hoisin sauce or extra soy sauce on the side.
Notes
For extra flavor, toast sesame seeds in a dry pan for 1-2 minutes before adding as a garnish. Adjust soy sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian