1. In a large frying pan over medium heat, lightly oil and fry the ground chicken seasoned with salt & pepper.
2. When the chicken is ~80% cooked through, remove it from the heat temporarily.
3. Add a bit more oil and the red & green cabbage, carrots, and a bit of salt & pepper. Cook until it starts to soften and add the pepper & onion. Cook as well until starting to soften.
4. Bring a salted pot of water to a boil, add the ramen bricks, and cook for ~3-4 minutes as per package directions. Drain & add to the frying pan with the veggies. Add back in the chicken.
5. In a small mason jar, combine the soy sauce, maple syrup, sesame oil, garlic, and ginger. Shake well and add to the dish.
6. Make the p-nut sauce as a separate add-on, especially if anyone eating is averse to spicy foods. Combine all of the ingredients in a blender and blend until smooth.
7. Plate with the eggie roll mixture, the p-nut sauce, and top with sliced green onion & sesame seeds.