Egg Roll In A Bowl
This recipe was adapted from 40 Aprons!
This recipe was a HIT! So good and perfect as leftovers! This can work for those following 2B Mindset and Portion Fix!
1 tbsp sesame oil
1 bunch of green onions, sliced, then separate green and white parts
1/2 cup red onion, diced
5 cloves garlic, minced
1 pound ground chicken
1 tsp fresh ginger, grated
1 8-oz. can water chestnuts, chopped
1 tbsp sriracha
1 bag of coleslaw mix (without the dressing)
3 tbsp coconut aminos
1 tbsp rice wine vinegar
Salt and pepper to taste
Sriracha mayonnaise (this makes the entire meal in my opinion! I bought it premade)
Black sesame seeds
Green onions, diced
In a large skillet over medium heat, add sesame oil, white parts of green onions, red onion and garlic. Saute for 4-5 minutes, or until red onion begins to soften.
Add ground chicken, ginger, water chestnuts and sriracha. Cook 7 minutes, or until chicken is no longer pink.
Add coleslaw mix, coconut aminos, rice wine vinegar, salt and pepper. Mix well and cook for another 5 minutes.
Remove from heat and serve! Top with spicy mayo, black sesame seeds and green onion!
This recipe serves 4 and 1/4 of the recipe counts as 1 red and 2 greens. Spicy mayo would be counted as additional teaspoons. If you are following 2B Mindset, this recipe is perfect as a lunch option with a side FFC or dinner!
This recipe is amazing as leftovers and tastes just as good the following day!