Whole30® Eggroll in a Bowl Recipe

Cooking time: 15 minutes

Serving size: 4 

*this recipe can also be done with ground beef, pork or turkey (cooking time will vary). 

INGREDIENTS 

• 1 pound chicken cut in small 1 inch cubes or your choice of meat
• Juice of one lime 
• 1 teaspoon of sesame seeds 
• dash of salt and pepper 
• 2 tablespoons of olive oil 
• 6 green onions sliced, green and white parts divided
• 1/2 a small onion diced
• 2 cloves garlic minced
• 1 teaspoon fresh grated ginger
• 1 tablespoon  of our Ghost pepper sauce 
• 14 ounce bag coleslaw mix
• 3 tablespoons coconut aminos
• 4 Tbsp of Pineapple Thai 
• 1/4 teaspoon pepper 
• salt to taste

FOR THE MAYO

1/4 of mayo 

2 tbsp of Ghost pepper sauce 

Instructions

1. Cut your chicken into small cubes, place in a container with juice of one lime, the sesame seeds and salt and pepper. Toss to coat and leave on the side. 
2. In a large skillet, heat the 2 tbsp of olive oil over medium heat. 
3. Add white parts of green onions, diced onion, and garlic and saute, stir frequently, for about 5 minutes, or until the onions begin to golden.
4. Add the chicken cubes, grated ginger, and 1 tablespoon our ghost pepper hot sauce and cook until chicken is cooked. 
5. Add coleslaw mix, coconut aminos, the 4 tbsp of pineapple Thai, pepper, and salt, to taste, and stir everything together until cabbage is tender.
6. To make the mayo, mix the mayo and 2 tbsp of ghost pepper. Then drizzle over your food and garnish with the green part of the onions.