Thai Chicken Egg Roll Stir Fry

Moe boman


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


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • 1 pkg
    "mighty spark" brand thai-style ground chicken (16oz.)
  • 1 bag(s)
    classic shredded cole slaw with carrots (14oz.)
  • 1 small
    onion, chopped
  • 1 Tbsp
    olive oil
  • 1 can(s)
    bean sprouts, or fresh
  • 1 can(s)
    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
  • 1 tsp
    sriracha or gochugang, optional.
  • 1 dash(es)
    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.

Printable Recipe Card

About Thai Chicken Egg Roll Stir Fry

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Carb
Other Tags: Quick & Easy Healthy

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