These Easy 20-Minute Potsticker Bowls are a quick low carb dinner idea made with ground chicken, coleslaw, mushrooms and sesame sauce!
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How to make this recipe
- To heated sesame oil, saute mushrooms on a pan until liquid releases.
- Add ground chicken and soy sauce, breaking up meat as it cooks with a spoon.
- When meat is almost finished cooking. When coleslaw begins to wilt, remove from heat.
- Stir in green onions, sesame seeds and chili garlic sauce, mixing well to combine.
- Serve in large, deep bowls and top with Black Pepper Harvest Snaps for some crunch. Enjoy!
Ingredients and substitutions
- Sesame oil – sesame oil is fragrant and pairs great with this recipe. If you don’t have sesame oil on hand, olive oil or another neutral cooking oil can also be used.
- Cremini, enoki and shittake mushrooms – use a combination of all three mushrooms or any of the above that you prefer. If you’re not a fan of mushrooms, replace them with a vegetable of your choice.
- Ground chicken – ground turkey or extra lean ground beef are all great options for this recipe.
- Soy sauce – coconut aminos or tamari are great alternatives to soy sauce.
- Coleslaw mix – use any or a combination of Napa cabbage, green cabbage or red cabbage instead of coleslaw mix if you’d like. Store-bought coleslaw mix will be an easier option.
- Green onions (to garnish)
- Sesame seeds (optional)
- Chili garlic sauce (optional)
- Black Pepper Harvest Snaps – replace the harvest snaps with fried wonton strips or another crunchy element like almonds or cashews.
Storing and reheating
The leftovers will last for five days in the refrigerator in an air tight container, making it a great meal prep recipe! If storing for later, make sure to keep the Harvest Snaps aside until ready to enjoy so that they do not get soggy in the fridge.
To reheat this potsticker bowl, microwave for two minutes. Feel free to sprinkle some water overtop of the chicken so that it doesn't dry out. Another option to reheat this bowl is by placing it in a pan on the stove top for a few minutes. This will make the recipe taste as good as new! Once heated, top with your Harvest Snaps and enjoy.
Freezing the ground chicken
Freezing this recipe isn't entirely recommended but the good news is that you can freeze the ground chicken for up to three months! Transfer the leftover ground chicken to an airtight container or freezer bag and allow it to cool to room temperature before freezing. The night before you are ready to make your bowls, thaw the ingredients in the refrigerator overnight. Then, simply heat the ground chicken in a pan to reheat.
More stir fry recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers
- I get all my ground chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze leftover meat in glass microwave-safe bowls up to 3 months
- Order some coconut aminos if you're looking for an alternative to soy sauce
Easy 20-Minute Potsticker Bowls
Ingredients
- 1 tbsp sesame oil
- 4 cups raw chopped cremini, enoki and shittake mushrooms
- 1 lb Ground chicken or turkey
- 2-3 tbsp soy sauce
- 1 bag coleslaw mix
- 4 green onions, sliced
- 1 tbsp sesame seeds (optional)
- 2 tsp chili garlic sauce (optional)
- 1 bag Black Pepper Harvest Snaps
Instructions
- Heat sesame oil in a large frying pan over med-high heat. Add mushrooms, sauteeing for 3-4 minutes until liquid starts to release. Add chicken and soy sauce, breaking up as meat cooks with spoon.
- When meat is almost fully cooked (after about 7-8 min), stir in coleslaw mix, stir frying for 3-4 min until cabbage wilts. Remove from heat, and stir in green onions, sesame seeds and chili garlic sauce, mixing well to combine.
- Serve in large, deep bowls and top with Black Pepper Harvest Snaps for some crunch. Enjoy!
Notes
Nutrition
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Laura Lam says
Great recipe! This stir fry could easily be modified to be a filler for whole wheat/lettuce wraps