Egg Roll in a Bowl

Adapted from Eat Yourself Skinny

Happy Fall (anxiously awaiting Fall weather in FL)! We've been doing a lot of meal prep and cooking some of our favorite recipes the last few months, so there hasn't been a lot of new content for the blog. However, I made this today for lunch and it was quite tasty (and healthy)! You could replace the ground chicken with turkey, beef, etc. I cooked this per the recipe, but in the end, I added quite a few other ingredients to give the sauce a little more zing! Enjoy!

Ingredients:

1 pd ground chicken

1 tb olive oil

salt and pepper, to taste (I went light on salt since the sauce has a lot of salt)

1/4 cup low-sodium soy sauce

1 tsp sesame oil

2 cloves garlic, diced

1 tb ginger (grated or you can use the fresh paste from the store)

1 tsp roasted red chili paste

4 cups coleslaw mix

1/4 cups green onions, diced (optional - I didn't have any on hand)

sesame seeds (optional, for garnish)

(Items I added:)

Additional 1 tb soy sauce

splash of rice wine vinegar

1 tb sriracha

dash of onion powder

Directions:

In a skillet with 1 tb olive oil, cook the ground chicken until it's cooked through. Add a dash of salt and pepper, to taste. While that's cooking, whisk the soy sauce, sesame oil, garlic, ginger, and chili paste in a small bowl. If using the additional items I added, add those to the sauce as well and whisk. Once the chicken is cooked, add in the coleslaw and stir until the coleslaw is mixed in and softened. Add the sauce to the skillet and cook for about 2 minutes until the sauce is a little thickened. Toss in the green onion and then serve. Garnish with sesame seeds if you'd like. This can be eaten alone, or can be served on top of rice.