Chicken Egg Roll Stir Fry
I really enjoy Asian type foods, but up until recently, I was a little intimidated to try cooking them. However, now that I have a few delicious favorites under my belt, I’ve decided I’m not going to be intimidated by them any more!
An early favorite of our family was this Cashew Sesame Noodles dish. Once you have all the ingredients on hand, it is an absolute cinch to make, and a definite crowd pleaser, AND the only thing you have to cook are the noodles.
Another scrumptious Asian flavor recipe that our family loves is this Korean Beef from Love Bakes Good Cakes.
My oldest son and husband just rave over this when I make it, and it uses ground beef which I almost always have on hand, so it’s so quick to throw together!
One more delicious favorite are these Baked Chicken & Spinach Egg Rolls. Most people like just about anything if you wrap it up in an egg roll! 😛
Which brings me to today’s recipe…which is a scrumptious…and I mean SCRUMPTIOUS Chicken “Egg Roll” Stir Fry. It has all the wonderful flavor of a delicious chicken egg roll, but without all the extra work of stuffing, folding up, and frying an egg roll!
Let me tell you, we gobbled this dish UP!
Here is what you need to make this:
2 to 2 1/2 cups cooked, diced chicken ( I used rotisserie chicken)
1 16 ounce bag pre-shredded tri-color cole slaw
2 teaspoons minced garlic (jarred kind)
1 teaspoon ginger paste (in the refrigerated produce section)
2 Tablespoons sesame oil
1 Tablespoon vegetable oil
1/4 cup light soy sauce
1 teaspoon white granulated sugar
pinch of black pepper optional
To me this is the easiest way to buy, store and use ginger without buying the fresh root.
First make up your sauce so it’s ready to go when you need it. To do this, mix together the garlic, ginger paste, oils, soy sauce, sugar (and pepper if desired). Don’t skip the sugar, even though it’s a tiny amount, it gives a nice balance with the sodium in the soy sauce.
If your cabbage is clean, add it to a large frying pan, sprayed with cooking spray and set on medium heat. Stir fry it for around 3 minutes, or till it starts to cook and soften a bit. Then add in your sauce and cooked diced chicken breast, and cook for another 3 minutes or so, till it’s all warmed through and the sauce is evenly distributed (Don’t overcook or your cabbage will be mush).
Chicken Egg Roll Stir Fry
Ingredients
- 2 to 2 1/2 cups cooked diced chicken ( I used rotisserie chicken)
- 1 16 ounce bag pre-shredded tri-color cole slaw
- 2 teaspoons minced garlic jarred kind
- 1 teaspoon ginger paste in the refrigerated produce section
- 2 Tablespoons sesame oil
- 1 Tablespoon vegetable oil
- 1/4 cup light soy sauce
- 1 teaspoon white granulated sugar
- pinch of black pepper optional
Instructions
- First make up your sauce so it’s ready to go when you need it. To do this, mix together the garlic, ginger paste, oils, soy sauce, sugar (and pepper if desired). Don’t skip the sugar, even though it’s a tiny amount, it gives a nice balance with the sodium in the soy sauce.
- If your cabbage is clean, add it to a large frying pan, sprayed with cooking spray and set on medium heat. Stir fry it for around 3 minutes, or till it starts to cook and soften a bit. Then add in your sauce and cooked diced chicken breast, and cook for another 3 minutes or so, till it’s all warmed through and the sauce is evenly distributed (Don’t overcook or your cabbage will be mush).
Serve as it is for an “almost” Paleo friendly meal, or over a scoop of rice, it’s scrumptious either way.
We enjoy it just as it is!
This meal got rave reviews at my house, and I know it will at yours too!
