Egg Roll In A Bowl

1. Heat the oil in a very large skillet or wok over medium-high heat until hot.

2. Cook the ground chicken until browned with no pink remaining. Turn off the heat, drain excess fat if needed, and return the skillet to the heat.

3. Add the chopped water chestnuts and mix.

4. Stir the coleslaw mix into the cooked meat. Cook until the cabbage just starts to wilt but is still crisp, about 3-5 minutes.

5. Add the coconut aminos and ground ginger and cook for 1 more minute.

6. Season with salt and pepper to taste.

7. Sprinkle with optional toppings like green onions and wonton strips, if desired.

8. Serve on its own or over ready-made rice. Enjoy!