Chicken Egg Roll in a Bowl
Ingredients
- 1 lb Ground chicken (Turkey or pork works too)
- 1 bag Organic broccoli slaw (Beet slaw or coleslaw works too)
- 1/2 cup Carrots finely grated
- 1/2 cup Sweet potato finely grated
- 2 Celery stalks chopped
- 5 Green onions chopped, separate the white ends
- 1/3 cup White onion chopped
- 2 cloves Garlic minced
- 3 tbsps Coconut aminos (Tamari works as well)
- 2 tbsps Sesame seeds
- 2 tbsps Coconut oil
- 1 tbsp Sriracha
- 1 tbsp Rice vinegar
- 1/2 tsp Ground ginger
- Himaylan salt to taste
- Ground pepper to taste
Instructions
- Chop your garlic, peel and grate your carrots and sweet potato with a grater on the side with medium sized holes and finely chop your white onion and celery then set aside.
- Heat the coconut oil over medium high heat in a large skillet. Add your garlic, the white ends of the green onion and your chopped white onion and sauté until the onion becomes translucent. Next add the celery and cook until tender.
- Next add your ground chicken, ginger, salt, pepper and sriracha and cook until the chicken is cooked all the way through.
- Toss in your choice of slaw, green onion, carrots, sweet potato, coconut aminos and rice wine vinegar until the cabbage. sweet potato and carrots are tender. Then top with sesame seeds and serve.
Notes
I have used other ground meats in this recipe like pork and turkey. Both of which were tasty which is why the option is still there, however I liked how it lowers the fat content when switching to ground chicken from ground pork and I always found turkey to be a tad too dry.