Ingredients
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- 1 tbsp. sesame oil
- 1 tbsp. olive oil
- 1 lb. boneless, skinless chicken diced into bite-sized pieces
- 3 tsp. soy sauce divided
- 4 green onions sliced
- 1 tsp. ginger grated
- 2 cloves garlic minced or crushed (or substitute 1/2 tsp. garlic powder)
- 1 tbsp. hoisin sauce
- 1 tsp. sriracha hot sauce optional
- 16 oz. shredded cabbage coleslaw mix
- 2 c. cooked rice
Instructions
- Heat sesame and olive oils in a 12″ skillet over medium-high heat. Add chicken and 1 tsp. soy sauce, and saute until chicken is cooked through.
- Stir in green onions, ginger, garlic, hoisin sauce, sriracha, and remaining 2 tsp. soy sauce, and cook 3 more minutes.
- Stir in coleslaw, and saute until heated through, 2-3 minutes. Serve immediately over hot rice. (Cabbage can overcook quickly, so remove from heat and serve as soon as it’s done to you liking.)
- Prep Time: 5
- Cook Time: 15
- Category: Dinner, Poultry, Rice Bowls
- Cuisine: Asian