Egg Roll Bowl

I love Chinese food!  I think my favorite is the egg roll.  This recipe has all the flavors of the egg roll without the added fat and calories.  You can whip this up in one skillet.  I love the variations you can do with this dish.  You can use shrimp as a protein and top with wonton strips for added crunch.  I love to double this recipe and have it for lunch for the week!  Hope you enjoy this as much as we do!

What you will need:

1 pound of lean ground chicken (you can also substitute ground pork, turkey, beef or shrimp)

1 tablespoon of avocado oil

2 teaspoons of minced garlic

1 bunch of green onions thinly sliced

1 16 ounce bag of coleslaw mix (you can also use broccoli slaw mix)

¼ cup of low sodium soy sauce (I sometimes will use liquid amino acids)

1 small can of diced water chestnuts

Directions:

1. Heat the avocado oil in a skillet.  Add the minced garlic and the white part of the green onions.  You will use the green parts to garnish later.
2. Once the onions are soft, add the ground chicken. Mix and cook thoroughly.
3. Add the coleslaw mix, soy sauce and water chestnuts. Sautee until tender.

To garnish, add the green portion of the onions.  You may also add sesame seeds, wonton strips and sriracha sauce for a little kick!