Egg roll bowl with wonton crisps✨

Ingredients

• 1 lb Ground Chicken (lean, 93% lean)
• 3 cup Coleslaw Mix (pre‑shredded cabbage and carrots)
• 1 can Water Chestnuts (drained and sliced thinly)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 2 clove Garlic (minced)
• 1 tsp Fresh Ginger (peeled and minced)
• 2 stalk Green Onions (thinly sliced, green parts only)
• 6 pieces Wonton Wrappers (cut into thin strips for crisps)
• 1/2 cup Vegetable Oil (for deep‑frying wonton strips)
• to taste Sriracha (optional spicy drizzle)

Instructions

1. Prep All Ingredients

   Mince the garlic and ginger, slice the green onions, drain and thinly slice the water chestnuts, and cut the wonton wrappers into 1‑inch strips.

   Time: PT5M

2. Fry Wonton Crisps

   Heat vegetable oil in a medium saucepan over 350°F until shimmering. Carefully add a handful of wonton strips; fry 30‑45 seconds until golden and crisp. Remove with tongs and drain on paper towels. Repeat until all strips are fried.

   Time: PT5M

   Temperature: 350°F

3. Cook the Chicken

   In a large skillet over medium‑high heat, add a splash of oil. Sauté garlic and ginger for 30 seconds, then add ground chicken. Break it up and stir‑fry until no longer pink, about 5‑6 minutes.

   Time: PT6M

4. Combine Flavors

   Add soy sauce, sesame oil, the coleslaw mix, and sliced water chestnuts to the skillet. Toss everything together and cook for another 2‑3 minutes until the slaw is just wilted but still crunchy.

   Time: PT3M

5. Assemble the Bowls

   Divide the chicken‑slaw mixture between two serving bowls. Top each with a generous handful of fried wonton crisps and a drizzle of sriracha if using. Garnish with sliced green onions.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

25g

Fat

15g

Fiber

3g