Egg Roll in a Bowl

Ingredients

• ¾ tsp sesame oil
• ⅛ onion (thinly sliced)
• 1 tsp ginger (minced)
• ½ clove garlic (minced)
• 4 oz chicken (diced)
• salt and pepper (to taste)
• 15 ½ oz coleslaw mix (about 11/2–2 cups, depending on how tightly packed)
• 1 tbsp green onions (chopped, plus extra for garnish)
• 1 tbsp soy sauce (low sodium)
• ¼ cup red pepper (diced)
• ¾ tsp rice vinegar
• ¼ tsp sriracha
• sesame seeds (for topping)
• ¼ cup red pepper (diced)

Instructions

1. Heat half the sesame oil in a skillet over medium-high heat. Add onion and cook for 3–4 minutes until softened.
2. Add ginger and garlic and cook for about 1 minute.
3. Add the chicken, season with salt and pepper, and cook until no longer pink, breaking it apart as it cooks.
4. Stir together soy sauce, remaining sesame oil, rice vinegar, and sriracha.
5. Add coleslaw mix, green onions, and sauce to the skillet. Stir and cook for 2–3 minutes, just until the cabbage begins to soften.
6. Transfer to a bowl and top with extra green onions and sesame seeds.

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