Description

Everything you love about classic egg rolls comes together in this quick one-pan meal with ground chicken, cabbage, scrambled eggs, and a savory-sweet sauce. It's a flavorful, high-protein dinner that's perfect for busy weeknights.

Ingredients

2 tablespoons neutral oil, divided

1 pound ground chicken

Fine sea salt, to taste

Freshly ground black pepper, to taste

4 scallions, thinly sliced

3 large cloves garlic, minced

1 tablespoon fresh ginger, grated or minced

1 (14-ounce) bag coleslaw mix

3 large eggs, whisked

2 tablespoons hoisin sauce

2 tablespoons low-sodium soy sauce

1/2 teaspoon toasted sesame oil

Furikake seasoning or toasted sesame seeds, for garnish

Cooked rice or noodles, optional for serving

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Instructions

Heat 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat.
Add the ground chicken, season with salt and pepper, and cook until browned and fully cooked, breaking it into small pieces. Transfer to a bowl.
Add the remaining tablespoon of oil to the skillet. Cook the white parts of the scallions with the garlic and ginger for about 1 minute until fragrant.
Stir in the coleslaw mix and cook for about 2 minutes until slightly softened but still crisp.
Push the vegetables to one side of the skillet and pour the whisked eggs onto the empty side. Scramble until fully cooked.
Return the cooked chicken to the skillet. Add the hoisin sauce, soy sauce, sesame oil, and green parts of the scallions. Toss until evenly combined and coated.
Taste and adjust seasoning with additional soy sauce or hoisin sauce if desired.
Serve warm over cooked rice or noodles if using, and garnish with furikake seasoning or toasted sesame seeds.

Notes

Substitute ground turkey, beef, or crumbled tofu for the chicken if desired.

Add shredded carrots, mushrooms, bell peppers, snap peas, or water chestnuts for extra vegetables and texture.

For extra heat, stir in sriracha, chili garlic sauce, or crushed red pepper flakes.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze individual portions for up to 2 months and thaw overnight before reheating.

Reheat in a skillet over medium heat or microwave in 30-second intervals, stirring between each interval.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 390 kcal
Sugar: 8 g
Sodium: 760 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 225 mg