Egg Roll In a Bowl
Serves 4
Adapted from Paleo Running Momma
For Sesame Aioli:
½ cup mayo
2-3 cloves garlic, minced
2 teaspoons sesame seed oil
1½ teaspoon lime juice
1 tablespoon hot sauce
For Bowls:
1½ pounds boneless, skinless chicken thighs, cut into small pieces
1½ tablespoon avocado or olive oil
½ teaspoon onion powder
¼ teaspoon cayenne pepper
Salt
Pepper
6-7 cups shredded veggie slaw mixture
1-2 green onions, thinly sliced
3-4 cloves garlic, minced
1 – 1½ inch piece ginger, minced
3 tablespoons coconut aminos, or soy sauce
1½ tablespoons sesame seed oil
1 teaspoon hot sauce
Cauliflower rice, or white rice, for serving (optional);
Tiger Sauce, for garnish (optional)
For Aioli:
In a small bowl, whisk the mayo, 2-3 garlic cloves, 2 teaspoons sesame seed oil, lime juice, and 3 teaspoons hot sauce. Blend and whisk until smooth and everything has combined. Refrigerate and set aside.
For Bowls:
Heat a skillet over medium-high heat. As it’s getting hot, add the oil to the skillet. Season the chicken with onion powder, cayenne pepper, salt and pepper, to taste. Once the skillet is hot, add the chicken thighs and cook, stirring occasionally, until brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Lower heat to medium and add a bit more oil, if your skillet needs it. Add the veggie slaw mixture and let it cook until it starts to soften, about 1-2 minutes. Follow that up with the green onions, the remaining garlic, and ginger. Let that cook until it starts to become fragrant, about 1 minute.
Stir in the coconut aminos, sesame seed oil, and hot sauce. Mix well to combine and incorporate everything. Add the chicken back to the skillet and give it a good final mix.
Serve with cauliflower rice. The dish pairs great with Tiger Sauce.
Enjoy!
