In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger root over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce.
Add coleslaw mix. Cook and stir until wilted, 3-4 minutes.
Stir in sesame oil.
Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.
TIPS:
Sesame oil adds a nutty flavor that makes this dish taste a lot like an egg roll. It's available in small bottles and makes a great addition to any pantry.
Use instant brown rice to make this dish fast. Or make it faster with ready-to-eat brown rice, which just needs to be heated in the microwave.
