Deconstructed Egg Rolls

Ingredients:

1 pound lean ground chicken

1-1/2 cups sliced fresh mushrooms

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon minced fresh gingerroot

2 tablespoons reduced-sodium soy sauce or liquid Aminos

1 package (14 ounces) coleslaw mix

1 tablespoon sesame oil

3 cups hot cooked brown rice

1/2 cup sweet-and-sour sauce

Wonton strips, optional

Directions:

In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.

Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.

 

Tips & Tricks:

Sesame oil adds a nutty flavor that makes this dish taste a lot like an egg roll. It’s available in small bottles and makes a great addition to any pantry.

Use instant brown rice to make this dish fast. Or make it faster with ready-to-eat brown rice, which just needs to be heated in the microwave.