Egg Roll in a Bowl
2 Tbsp Coconut Oil
6 Green Onions
5 Cloves Garlic Minced
1 Pound Ground Chicken
1 Tsp Ginger
1 8oz can Water Chestnuts (Omit for lower carb option)
14 oz Coleslaw Mix
3 Tbsp Coconut Aminos
1 Tbsp Rice Wine Vinegar
1/4 Tsp Black Pepper
1 Tbsp Thai Chili Sauce
For the Sauce
1 12oz Container Nonfat Greek Yogurt
1-2 Tbsp Thai Chili Sauce
Heat Coconut oil in a large skillet over medium heat.
Add white part of green onions, garlic and saute for about 5 minutes or until onions soften.
Add ground chicken, ginger, water chestnuts, and Thai chili sauce. Cook until brown about 7-10 minutes.
Add coleslaw mix, coconut aminos, rice wine vinegar, pepper and salt to taste and stir until combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
Meanwhile in a small bowl add yogurt, Thai chili sauce and salt.
MACROS: For 1 serving
Calories : 381/F: 21.5/C:18.3/ P: 30