Egg Roll Bowl

Ingredients:

• 1 lb ground chicken   (or pork)
• 1 teaspoon coconut oil  
• 1⁄2 cup diced mushrooms  
• 1⁄2 cup diced water chestnuts  
• 2 green onions   sliced
• 1 teaspoon minced garlic  
• 1 14 oz. bag coleslaw mix   (shredded cabbage and carrots)
• 1 teaspoon sesame oil  
• 1 teaspoon fish sauce   (such as Red Boat)
• 1⁄3 cup coconut aminos  
• 1teaspoon grated ginger

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Directions:

Heat coconut oil in a large, deep skillet. Add ground chicken and break up into small bits. Cook until no longer pink.

Add mushrooms, water chestnuts, green onion, and garlic to the pan. Stir and cook for 1-2 minutes.

In a small dish, combine sesame oil, fish sauce, coconut aminos, and ginger. Whisk well.

Add coleslaw mix to the pan and stir to combine. Pour sauce over mixture and cook, stirring often, for about 4-5 minutes. Slaw should be wilted but still have a little crunch.

Serve with additional green onions as a garnish, if desired.

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