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Rainbow Egg Roll Skillet

Makes 4 servings


  • 2 tablespoons avocado oil
  • 16 ounces ground chicken or turkey
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 (12-ounce) bag coleslaw mix (or about 1 ½ cups shredded cabbage and carrots)
  • ⅓ cup coconut aminos
  • ⅓ cup sliced scallions
  • ¼ cup dry roasted cashews
  • 1 tablespoon toasted sesame seeds
  • Unsweetened or low-sugar sriracha
  • Lime wedges (optional)
  • Fresh cilantro (optional)


1. Place a large deep skillet over medium-high heat. Once the pan is hot, add the avocado oil and ground chicken or turkey and brown for about 5 minutes, breaking up the ground meat using a wooden spoon.

⁠2. After the chicken or turkey has been browning, add the minced garlic and fresh ginger into the pan and continue to cook for 2 more minutes.

3. Add the coleslaw mix and stir, cooking for around 3 more minutes. Add the coconut aminos and let the chicken and veggies soak up the flavors for 5 more minutes.

4. ⁠Remove from heat and add the scallions. Toss.

⁠5. Top with roasted cashews and toasted sesame seeds, then drizzle sriracha on top of the skillet. Serve with optional lime wedges and cilantro on top.Enjoy!



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