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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Ingredients:

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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Directions:

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.