Ingredients
1 pound lean ground chicken1-1/2 cups sliced fresh mushrooms1 medium onion, chopped2 garlic cloves, minced1 teaspoon minced fresh gingerroot2 tablespoons reduced-sodium soy sauce1 package (14 ounces) coleslaw mix1 tablespoon sesame oil3 cups hot cooked brown rice1/2 cup sweet-and-sour sauceWonton strips, optional
Preparation
In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.
Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.
