Chicken Egg Roll Bowl

INGREDIENTS

• 2 tablespoons sesame oil

• 2 tablespoons olive oil

• 1 pound ground chicken (ground turkey or pork may be substituted)

• 1 small sweet Vidalia yellow onion

• 3 to 4 cloves garlic, finely minced or pressed

• 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, or to taste

• about 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

1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.

2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.

3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.

4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.

5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately.