Egg Roll in a Bowl

Ingredients

• 1 lb Ground Chicken (lean, preferably 93% lean)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 2 large Eggs (beaten)
• 1 bag Coleslaw Mix (about 12 oz, pre‑shredded cabbage and carrots)
• 0.25 cup Water
• 0.25 cup Soy Sauce (low‑sodium preferred)
• 0.5 tbsp Sesame Oil
• 1 tbsp Sriracha
• 2 stalks Green Onion (sliced for garnish)

Instructions

1. Prep All Ingredients

   Dice the onion, mince the garlic, grate the ginger, and slice the green onions for garnish. Beat the two eggs in a small bowl.

   Time: PT4M

2. Brown the Ground Chicken

   Heat the skillet over medium‑high heat, add the ground chicken and diced onion. Cook, breaking up the meat, until the chicken is no longer pink and the onion is softened, about 3 minutes. Drain any excess fat.

   Time: PT3M

   Temperature: Medium‑high

3. Add Aromatics

   Stir in the minced garlic and grated ginger, sauté for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

4. Scramble the Eggs

   Push the meat mixture to one side of the pan, pour the beaten eggs into the empty space, and scramble until just set, about 1 minute. Then mix the eggs into the meat.

   Time: PT1M

   Temperature: Medium

5. Cook the Coleslaw Mix

   Add the coleslaw mix and ¼ cup water to the pan. Stir‑fry until the vegetables are wilted and most of the water has evaporated, roughly 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

6. Season the Bowl

   Stir in ¼ cup soy sauce, ½ tbsp sesame oil, and 1 tbsp sriracha. Cook for another minute, allowing the sauce to coat everything evenly.

   Time: PT1M

   Temperature: Medium

7. Garnish and Serve

   Remove from heat, sprinkle the sliced green onions on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

455

Protein

46 g

Carbohydrates

17 g

Fat

34 g

Fiber

4 g