Description
This is a great skillet recipe when you are craving the egg roll without all the grease. I serve this over rice with wonton strips. Everyone loves it!
Ingredients
- 2 tablespoons vegetable oil
- 2 each green onions, chopped
- 2 teaspoons minced fresh ginger root
- 2 cloves garlic, minced
- 1 pound chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 (14 ounce) package coleslaw mix
- ½ pound cooked small salad shrimp
- ¼ cup water
- 1 ½ teaspoons sesame oil
- ½ cup sweet and sour sauce
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Add green onions
- ginger
- and garlic; cook for 5 minutes. Add chicken and soy sauce. Cook until chicken browns on both sides
- about 12 minutes.
- Reduce heat to medium-low. Add coleslaw mix
- shrimp
- and water; stir until coleslaw is wilted and shrimp is heated through
- 5 to 6 minutes. Drizzle sesame oil on top. Serve sweet and sour sauce alongside.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4