Low-Carb Chicken Egg Roll Bowl

Serves 4

Ingredients

• 1 Tbsp. Sesame Oil
• 1 Lb. Ground Chicken Breast
• 1/2 C. White Onion, Chopped
• 3 Garlic Cloves, Minced
• 1/2 Tsp. Ginger
• 14 Oz. Dry Slaw Mix
• 3 Tbsp. Reduced Sodium Soy Sauce
• 1 Tbsp. Sriracha
• 1 Tbsp. Rice Wine Vinegar
• Sesame Seeds
• Salt & Pepper to Taste

Directions

• Heat the 1 Tbsp. Sesame Oil in a large skillet over medium-high heat and add in the 1 Lb. Ground Chicken Breast and 1/2 C. White Onion.
• Cook until the meat is nearly done and the onion is soft and translucent before adding in the 3 Garlic Cloves and 1/2 Tsp. Ginger.
• Continue to cook for another few minutes, stirring on occasion.
• Add the 14 Oz. Dry Slaw Mix, 3 Tbsp. Reduced Sodium Soy Sauce, 1 Tbsp. Sriracha, and 1 Tbsp. Rice Wine Vinegar and cook down, stirring on occasion until the slaw is softened slightly and everything is well mixed together.
• Season with salt and pepper to taste.
• Remove from the heat and divide evenly among bowls.
• Top with sesame seeds and an additional drizzle of sriracha if desired and enjoy!