Chicken spring roll jars
Ingredients
- 1 tbsp sesame oil
- 1 lb Ground chicken or turkey
- 2 tbsp soy sauce or tamari if gluten-free
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 bag coleslaw
- 1/2 cup sweet chili sauce
- 1 cup cucumber cut into matchsticks
- 1 cup red pepper sliced
- 200 g rice stick vermicelli noodles about half of a 400g package
- 1/3 cup cilantro chopped (can also use/add in fresh mint and basil)
- Sesame seeds soy sauce & sriracha to taste
Equipment
- mason jars
- cutting board
- chef’s knife
- skillet
Directions
- Heat the sesame oil in a large skillet over medium-high heat. Cook the ground chicken with 2 tbsp soy sauce for 2-3 minutes. Stir in the garlic and ginger and cook for 7-8 minutes, until the chicken is cooked through.
- Take the chicken out of the pan. Cook the coleslaw with 2 tsp soy sauce for 2-3 minutes, until slightly wilted. At the same time, cook the vermicelli in boiling water following the package directions (usually 2-3 minutes).
- Spread the sweet chili sauce over the bottom of 4 medium mason jars (about 2 tbsp for each 16 oz jar).
- Add layers in this order: chicken, coleslaw, cucumber, red pepper, then noodles. Finish with the fresh herbs and sesame seeds. Add soy sauce and sriracha if you like.
Notes
Nutrition
Serving: 377g | Calories: 462kcal | Carbohydrates: 61g | Protein: 27g | Fat: 13g | Saturated Fat: 3.3g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 806mg | Potassium: 1192mg | Fiber: 4.7g | Sugar: 12g | Vitamin A: 1603IU | Vitamin C: 101mg | Calcium: 109mg | Iron: 5.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 jars; Ground chicken or turkey (the first choice counted), soy sauce or tamari if gluten-free (the first choice counted), coleslaw counted as shredded cabbage (a bag 397 g), red pepper counted as red bell pepper, rice stick vermicelli noodles about half of a 400g package counted as dry long-grain white rice, cilantro counted as dried coriander leaf. Brands and portions vary, so use it only as an approximation.