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Chicken Eggroll In A Bowl

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Serves 6 | Prep Time 10 minutes | Cook Time 20 minutes

Why I Love This Recipe

Great to have for the Lunar New Year!

Ingredients You'll Need

For Chicken:
1.5 lbs Chicken Breast diced
2 tbsp Coconut Aminos
1 tbsp Sesame Oil
2 tsp Minced Ginger
6 tsp Minced Garlic

For Cabbage Stuffing:
12-16 oz Bag Coleslaw Mix or Shredded Cabbage
1 tbsp Sesame Oil
1 tsp Minced Ginger
4 tsp Minced Garlic
2 tbsp Coconut Aminos
1 tbsp Toasted Sesame Seeds for garnish


Make The Chicken First: Heat up a large skillet with 1 tbsp sesame oil on medium high heat. Add diced chicken breast to the pan along with 2 tbsp coconut aminos. Once chicken begins to turn opaque add in 2 tsp minced ginger and 1 tsp minced garlic. Sauté for about 8-10 minutes or until chicken is fully cooked through. Remove from the pan and set aside. Do not turn off the heat.

Make Cabbage Filling: In the same pan, add in another tbsp of sesame oil and wait a couple minutes until it heats up. Add in coleslaw cabbage mix, 1 tsp minced ginger and 1 tsp minced garlic along with 2 tbsp coconut aminos. Sauté with tongs over high heat until all flavors are mixed through and cabbage mixture is slightly wilted but still has a crunch. Stir in cooked chicken breast until fully incorporated then remove from pan.

Assemble Egg Roll Bowls: To the bottom of your bowls or serving dish, add cauliflower rice or white rice and top with chicken egg roll mixture. Garnish with toasted sesame seeds and chopped cilantro if desired.

Freezing: This meal can be frozen in an airtight container or freezer bag for up to 3 months. Defrost overnight in the fridge before reheating.
Storing: Store this recipe in an airtight container in the fridge for up to 5-7 days.
Reheating: can be reheated in the microwave or right back in the skillet.

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