Spicy Chicken Egg Roll Bowls with Sesame Aioli
IIngredients
Sesame Aioli
½ cup avocado oil mayo (Primal Kitchen works well)
2 cloves garlic, minced (or 1 tsp garlic powder)
2 tsp sesame oil
1½ tsp lime juice
3 tsp sriracha
Pinch cayenne pepper (optional)
Egg Roll Bowls
1½ lbs boneless, skinless chicken thighs, cut into pieces or strips
1½ Tbsp avocado oil, divided
Sea salt, to taste
½ tsp onion powder
Pinch cayenne pepper (optional)
6–7 cups shredded vegetable slaw, or a mix of cabbage, carrots, and Brussels sprouts
3 Tbsp coconut aminos
1½ Tbsp sesame oil
1 tsp sriracha
1 bunch scallions, thinly sliced (separate white/light green and green parts)
3 cloves garlic, minced
2 tsp fresh ginger, peeled and minced or grated (~1 inch piece)
Instructions
Prepare the Aioli
Whisk together avocado oil mayo, garlic, sesame oil, lime juice, sriracha, and cayenne (if using) until smooth.
Refrigerate until ready to serve.
Cook the Chicken
Heat 1 Tbsp avocado oil in a large nonstick skillet or wok over high heat.
Season chicken with sea salt, onion powder, and cayenne (if using).
Add chicken to hot skillet and cook, stirring frequently, about 5 minutes, until browned and cooked through.
Remove chicken from skillet and set aside.
Cook the Veggies
Lower heat to medium and add remaining ½ Tbsp oil.
Add shredded vegetables/slaw and cook 1–2 minutes until starting to soften.
Stir in white/light green parts of scallions, garlic, and ginger. Cook another minute.
Add coconut aminos, sesame oil, and sriracha. Stir to combine.
Combine & Serve
Return cooked chicken to the skillet and toss everything together.
Remove from heat and garnish with green parts of scallions.
Serve in bowls, drizzled with spicy sesame aioli.
Tip: Have all ingredients prepped before cooking, as stir-frying happens quickly!