Chicken Egg Roll in a Bowl

This chicken egg roll in a bowl recipe is one of my favorite new lunches. It’s quick & easy to make and tastes delicious! I may even dare to say I like it better than an egg roll from a decent Chinese restaurant.

Scroll down for the recipe.

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  • 1 pound chicken thighs, diced
  • 2-4 tablespoons coconut oil (enough to cover bottom of pan)
  • 4 tablespoons butter
  • 8 ounces broccoli slaw (coleslaw will work too)
  • 1/2 –  1 tablespoon chili paste
  • 3 tablespoons coconut aminos
  • 1 tablespoon white vinegar
  • 1-2 teaspoons minced garlic
  • 2 teaspoons ground ginger
  • 1 teaspoon onion powder

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  • Heat coconut oil in large frying pan over medium-high heat.
  • Add chicken to pan. Cook until lightly browned, or approximately 5-7 minutes.
  • While cooking, add in minced garlic, ground ginger and onion powder.
  • Once chicken is lightly browned, add vinegar, butter, chili paste and coconut aminos and stir.
  • Add broccoli slaw on top.
  • Cover and cook over medium heat for approximately 5 more minutes.
  • Stir occasionally.

Recipe serves 4

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