Description
This 20-minute egg roll bowls recipe comes together quickly and easily in one pan and it’s tossed with the most delicious sweet and savory sauce.
Ingredients
Scale
- 2 tablespoons neutral oil, divided
- 1 pound ground chicken
- fine sea salt and freshly-ground black pepper
- 4 scallions, thinly sliced
- 3 large cloves garlic, minced
- 1 tablespoon grated or minced fresh ginger
- 1 (14-ounce) bag cole slaw
- 3 large eggs, whisked
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- furikake seasoning (or toasted sesame seeds)
- (optional) rice or noodles, for serving
Instructions
- Cook the chicken. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned, breaking it up with a wooden spoon as it cooks until crumbled. Transfer the chicken to a clean bowl and set aside.
- Cook the cole slaw. Add the remaining oil, the white parts of the scallions, garlic and ginger to the skillet. Sauté for 1 minute, stirring constantly. Add the cole slaw and sauté for 2 minutes, stirring occasionally, until slightly wilted. Push the cole slaw to one side of the pan, add the eggs to the other half and cook until scrambled, breaking them up into small pieces.
- Combine. Add the cooked chicken, hoisin, soy sauce, sesame oil and the green parts of the scallions to the pan and toss until evenly combined. Taste and season with additional hoisin or soy sauce if needed.
- Serve. Serve warm over rice or noodles (if desired), sprinkled with furikake, and enjoy!
