Egg Roll In A Bowl

I saw a recipe for this on Pinterest.  It was the inspiration for this version – which turned out super amazing.  I’m following a special eating plan right now that is limiting what I can and cannot eat… and it can be a little challenging sometimes.  But, I’m seeing such great results that it’s keeping me motivated.  So, in this recipe I used Bragg’s Aminos as an alternative for soy sauce.  You can use regular soy sauce, if you prefer.  However, by using the Bragg’s Aminos – this a gluten free taste treat!  This was so full of flavor and tastes delightful and healthy.  Not to mention, it was pretty quick and easy to make!   Enjoy!

Ingredients:

Head of Napa Cabbage, chopped into chunks

2 carrots, cut into julienne slices

1 bunch of green onions, chopped (Reserve a bit for fresh garnish)

4 boneless skinless chicken thighs

12 oz. package bean sprouts

I did not measure the following:

Dark Sesame Oil

Olive Oil

Ground Coriander

Asian Seasoning

Salt

Granulated Garlic

Coconut Oil

Bragg’s Aminos

Directions:

Drizzle and heat some sesame oil and olive oil into a large skillet.

Cut the chicken thighs into slices.  Season with salt, granulated garlic, coriander powder and Asian seasoning.  Mix to coat all the pieces.

When the skillet is hot, add the chicken.  Stir fry until cooked through.  Because the pieces are small, it doesn’t take too long.  Remove the chicken to a plate or bowl.  Drizzle Bragg’s Aminos over the chicken.

Add some coconut oil to the same skillet.  Heat until melted.  Add the cabbage and carrots and stir fry until they begin to soften.  Add the green onions and bean sprouts and continue stir frying until they just begin to become soft. 

Add the chicken and juices back to the pan.  Drizzle a tiny bit of sesame oil over all.  Toss to completely coat everything and remove from the heat.

Serve in bowls with Bragg’s Aminos (or soy sauce) to taste.  This should provide four good sized portions.

Click here for printable recipe.