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EGGROLL IN A BOWL RECIPE:

*2 tablespoons sesame oil
*6 green onions sliced, green and white parts divided
*1/2 cup red onion
*5 cloves garlic minced
*1 pound ground chicken or ground chicken breast
*1 tsp fresh grated ginger
*1 8oz can water chestnuts
*14 ounce bag coleslaw mix
*3 tablespoons coconut aminos
*1 tablespoon rice wine vinegar
*1/8-1/4 tsp white pepper or black pepper
*pink or sea salt to taste
*1 tablespoon siracha
Garnish:

*Black sesame seeds
*Green parts of green onions

INSTRUCTIONS:

1. Heat sesame oil in a large skillet and place over medium heat.
2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
3. Add ground chicken, grated ginger, water chestnuts and 1 tablespoon Sriracha hot sauce and cook until chicken is browned, broken up, and cooked through.
4. Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
6. To plate: spoon a hearty helping of the chicken-cabbage mixture in a serving bowl. Garnish with green parts of the green onions and black sesame seeds. ENJOY!

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