Chicken and Mushroom Egg Roll Stir-Fry
Equipment
- Large skillet
- Cooking spoon
Ingredients
- 1 pound lean ground chicken
- 1 ½ cups sliced fresh mushrooms
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 teaspoon minced fresh ginger root
- 2 tablespoons reduced-sodium soy sauce
- 1 package 14 ounces coleslaw mix
- 1 tablespoon sesame oil
- 3 cups hot cooked brown rice
- ½ cup sweet-and-sour sauce
- Wonton strips optional
Instructions
- In a large skillet, cook and crumble the ground chicken with mushrooms, onion, garlic, and ginger over medium-high heat until no longer pink, for about 6-8 minutes.
- Drain any excess fat.
- Stir in the soy sauce.
- Add the coleslaw mix to the skillet; cook and stir until wilted, for about 3-4 minutes.
- Stir in the sesame oil.
- Serve the mixture with hot cooked brown rice and sweet-and-sour sauce.
- If desired, top with wonton strips.
Notes & Wine Advice
Wine Advice:
Pair this dish with a light and refreshing white wine such as Pinot Grigio or a dry Riesling. The acidity in the wine will complement the flavors of the dish nicely. For a non-alcoholic option, try serving with iced green tea or sparkling water with a splash of lime.Nutrition values
Calories: 451 kcal | Carbohydrates: 58 g | Protein: 30 g | Fat: 11 g | Sugar: 13 g