Low-Carb Chicken Egg Roll Bowl
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
Salt & Pepper to Taste
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!