Sesame Chicken egg roll in a bowl

1  tablespoon		toasted sesame oil (I use this brand)
100  grams		small red onion, chopped (about ½ cup)
4  teaspoons		gloves garlic, minced
5  servings		green onions, sliced on a bias (white and green portions separated)
16  ounces		½ pounds boneless chicken breast or thigh, cut into bite sized pieces
1  tablespoon		ginger
1  teaspoon		sea salt
1  teaspoon		black pepper
1-1/2  tablespoons		1 tablespoon, plus Sriracha sauce or garlic chili sauce, or more to taste
20  ounces		broccoli slaw
1  cup		gluten free soy sauce
2  tablespoons		unseasoned rice vinegar
1  tablespoon		toasted sesame seeds

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eat the sesame oil in a large skillet over medium-high heat.
Add the onion, garlic, and white portions of the green onions to the skillet. Saute until the green onions are translucent and the garlic is fragrant.
Add the chicken, ginger, salt, pepper, and Sriracha to the pan. Saute until the chicken is cooked through.
Add the broccoli slaw, soy sauce, and vinegar and saute until the broccoli is tender.
Top with the green parts of the green onions and the sesame seeds before serving. Squirt some additional Sriracha over the top, if desired.