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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). 



  • 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


1/4 of mayo 

2 tbsp of Ghost pepper sauce 



  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. 

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