Directions
- 1Combine coconut aminos, toasted sesame oil, rice vinegar, and Chinese 5-spice powder in a small bowl and whisk together.
- 2Heat avocado oil in a large skillet over medium heat.
- 3Add green onions and garlic to the skillet and cook for 1 minute.
- 4Add fresh ginger to the skillet and stir.
- 5Add ground chicken to the skillet and cook until browned.
- 6Add broccoli cole slaw to the skillet.
- 7Pour the sauce mixture over the ingredients in the skillet.
- 8Stir everything together and cook until the vegetables are tender-crisp.
- 9Stir in green onion tops.
- 10Transfer the egg roll mixture to a serving bowl.
- 11Garnish with sesame seeds.
- 12Garnish with fresh cilantro.
Ingredients
- Coconut Aminos
- Toasted Sesame oil
- Rice Vinegar
- Chinese 5-Spice Powder
- Avocado Oil
- Green Onions
- Garlic
- Fresh Ginger
- Ground Chicken
- 1 bag Broccoli Cole Slaw
- Green Onion Tops
- Sesame Seeds
- cilantro
Equipment
skilletsmall bowlwhiskwooden spoonlarge bowl
Tips
- This recipe is gluten-free and Whole 30 friendly.
- Ready in less than 30 minutes.
Related recipes
Crispy Dumpling Salad with Spicy Peanut Sauce
Chinese · Salad
Mongolian Beef with Marinated Eggs, Smashed Cucumber Salad, and Kimchi Fried Rice
Chinese · Salad
Slowcooker Korean Minced Beef with a Cucumber Salad
Chinese · Salad3h
Hoisin Beef and Two-Minute Korean Inspired Carrot Salad
Chinese · Salad15m
Sốt dầu mè (Sesame oil sauce)
Chinese · Salad
Beetroot Power Salad
Chinese · Salad
The Best Chinese Cucumber Salad is Smashed (拍黄瓜)
Chinese · Salad15m
Perfect Chinese Salad
Chinese · Salad
Sticky sesame chicken with fresh carrot salad
Chinese · Salad30m
Viral Dumpling Salad
Chinese · Salad15m
Wombok Salad with Soy Beef
Chinese · Salad
Spicy Cucumber Salad
Chinese · Salad