Chicken Egg Roll in a Bowl

10 sprays l Olive oil spray
.5 cup Red Onion chopped
6 cloves Garlic minced (I love garlic)
5 stalks Green Onion cut on diagonal whites and greens divided
water
24 oz Chicken Breast Boneless Skinless cut into one inch pieces
1 tsp Ginger ground
1 tsp Salt
1tsp. pepper
1 tbsp Chili Garlic Sauce
20 oz Cole Slaw (or broccoli slaw will do)
.25 cup Soy Sauce
2 tbsp Rice Vinegar
1 tbsp Sesame Seeds toasted

The recipe is versatile with so many ways you can mix it up! Omit or reduce ingredients you don't like. I know it's a bit high in sodium, omit or reduce salt or soy sauce or use low sodium soy sauce. You could also go wild with add ins like bean sprouts, bamboo shoots, fresh mushrooms or water chestnuts. Just be sure to add in the stats for those. It is really a fun go to recipe for Asian type cuisine. Enjoy!

Spray 12 inch non stick skillet with olive oil. Add red onion, garlic and whites of the green onion. Cook on medium high heat adding water a little at a time as necessary to translucent. Add next four ingredients and cook stirring occasionally until chicken is no longer pink in the middle. Add cole slaw, soy sauce and vinegar and cook until slaw is slightly wilted and all spices are married. Measure out one cup and sprinkle with green onion pieces and sesame seeds. Enjoy!



Serving Size: Makes six 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user PRSPLACE.