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thai chicken egg roll stir fry

Moboman avatar
Recipe by
Moe boman
@Moboman
Atlanta, GA

Can be eaten plain, over rice or rice noodles, or even wrapped in rice paper.

yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stir-Fry

Ingredients For thai chicken egg roll stir fry

  • 1 pkg
    "mighty spark" brand thai-style ground chicken (16oz.)
  • 1 bag
    classic shredded cole slaw with carrots (14oz.)
  • 1 sm
    onion, chopped
  • 1 Tbsp
    olive oil
  • 1 can
    bean sprouts, or fresh
  • 1 can
    water chestnuts sliced (8oz) rinsed and drained
  • 3 Tbsp
    teriyaki sauce, more to taste.
  • 2 Tbsp
    sesame oil
  • 2 tsp
    rice vinegar
  • 3 tsp
    toasted sesame seeds
  • 1/3 c
    water
  • 1 tsp
    sriracha or gochugang, optional.
  • 1 dash
    fish sauce

How To Make thai chicken egg roll stir fry

  • 1
    Heat oil in a large deep skillet and saute the chicken until well cooked. Chop as it browns and cooks.
  • 2
    Add the chopped onion and cook. Then mix in teriyaki, fish sauce, sesame oil, rice vinegar, water chestnuts, and bean sprouts.
  • 3
    Add water and bag of cole slaw. Stir in for 5 minutes until slaw is limp.
  • 4
    Serve in a bowl, garnish with sesame seeds.
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