Enjoy the flavors of your favorite Chinese take-out food for a fraction of the points.
1poundground chicken breast
32ozcole slaw mix
1canwater chestnuts, choppedoptional
1tspgarlicminced or 1 tsp powder
1tspgingerminced or 1 tsp powder
Instant Pot: Plug in Instant Pot and set to sautee.
Add 2-3 T of chicken broth and ground chicken breast to inner pot. Sautee until chicken is no longer pink. Scrape the bottom of the pot with a plastic spatula or spoon to be sure nothing is stuck. (Stuck food can prevent the pot from coming to pressure.)
Sprinkle chicken with seasonings and pour on soy sauce and remaining chicken both. Top with water chestnuts, mushrooms, and coleslaw mix. Gently press down to be sure ingredients are not over the fill line.
Close and lock Instant Pot lid and set to "manual" for 0 minutes.
When Instant Pot beeps that it's done, carefully release pressure.
Remove lid and stir. Serve in bowls with egg roll wrapper chips on the side if desired.
Stove top: Brown ground chicken in 3 T of chicken broth, breaking apart with a spatula or spoon as it cooks.
When chicken is no longer pink, add remaining ingredients. Cook for 5 minutes, stirring once or twice, until vegetables are tender.