A flavorful egg roll bowl made with ground chicken or turkey, coleslaw mix, and water chestnuts, all tossed in a savory sauce and topped with crispy homemade wonton strips.
1️⃣ In a medium glass measuring cup (or bowl), mix together the water, cornstarch, oyster sauce, soy sauce, rice vinegar, sesame oil, sugar, and pepper.
2️⃣ Slice the wonton wrappers into 1/4” thick strips, then slice them in half crosswise to create shorter strips. Line a plate with paper towels.
3️⃣ In a large wok or pan over medium-high heat, heat the peanut oil until it reaches 350F. Add the wonton strips to the oil and cook, tossing every 30 secs, until golden brown (2-3 mins). Remove from the heat and transfer the crisps with tongs or a slotted spoon to the paper towel lined plate. Sprinkle with kosher salt.
4️⃣ Carefully discard the excess oil, leaving 1 Tbsp behind. Return to the stove over medium heat and add the ginger. Cook for 1-2 mins until fragrant, then add the garlic. Cook for 1 more min, then add the ground chicken, salt, and pepper. Turn the heat up to medium-high and cook, breaking the chicken into small pieces with your spatula, until cooked through (4-5 mins).
5️⃣ Add the coleslaw mix and cook, stirring, until veggies are starting to become tender (1-2 mins), then add the water chestnuts. Stir the sauce (because the cornstarch will have settled) and add it to the stir fry. Continue cooking for 1-2 more mins until the sauce thickens up and the veggies are just tender with a bit of bite.
6️⃣ Stir in the sesame seeds and scallions and remove from the heat. Taste and add more salt and pepper if desired.
7️⃣ Transfer into bowls and top with a generous mound of wonton crisps. Enjoy!
