• In a large skillet, add the olive oil and sesame oil over medium-high heat. 
• Add the chicken and onion, and cook, breaking up the chicken into smaller pieces, until the chicken is no longer pink and is cooked through, and the onion is softened.
• Add the garlic and ginger and cook for 1 minute.
• Add the soy sauce, hoisin, and coleslaw mix, and cook for another 5-7 minutes, until the cabbage is cooked.
• Stir in the green onions.

Wontons:

• Heat canola oil in a large skillet over high heat.
• Once hot, add the wonton strips and cook for 15-20 seconds on each side.  They should be golden brown.
• Remove and place on a plate lined with paper towels.

Eggs:

• In the same pan with oil, add eggs over medium-high heat.
• Cook until the whites are set and the yolk is to your preferred liking.  I like to cover with a lid for about 1 minute to steam the top of the egg, but keep the yolk very runny. 
• Serve the egg roll mixture topped with the fried wonton strips and an egg.
• Enjoy!