Egg-roll in a bowl

Name: Egg-roll in a bowl
Yield: 4 serving
Cuisine: American
Ingredients: 1 tablespoon toasted sesame oil; 1 pound boneless skinless chicken breast; Salt and freshly ground black pepper to taste; bundle green onions sliced. Some for the sauté and some for service; 1/2 cup julienned carrots; 12 ounce bag of broccoli slaw; Rice for serving (optional); Sesame seeds; For the sauce:; 1/4 cup plus a half of 1/4 cup of tamari or low sodium soy sauce; 4 teaspoons honey or maple syrup; 1 1/2 tablespoon rice vinegar; 1 tbsp Kikkoman sriracha or to taste (this brand has a deeper flavor like gochujang); 1 1/2 tablespoon grated fresh ginger; 3 teaspoons pressed garlic; Sriracha/Gochujang Mayo:; 8 tablespoons Kewpie mayo; 8 tablespoons sour cream or yogurt; 2 teaspoon honey, or to taste; 2 teaspoon sriracha, or to taste (I use Kikkoman hot chili sauce which is like a Sriracha/Gochujang style chili sauce; Pinch salt; Additional item:; Egg roll skins

Chef Bryce @ChefBryce

Egg-roll in a bowl

Chef Bryce @ChefBryce

Saved

Ingredients

4 serving

1 tablespoontoasted sesame oil
1 poundboneless skinless chicken breast
Salt and freshly ground black pepper to taste
bundlegreen onions sliced. Some for the sauté and some for service
1/2 cupjulienned carrots
12 ouncebag of broccoli slaw
Rice for serving (optional)
Sesame seeds
For the sauce:
1/4 cupplus a half of 1/4 cup of tamari or low sodium soy sauce
4 teaspoonshoney or maple syrup
1 1/2 tablespoonrice vinegar
1 tbspKikkoman sriracha or to taste (this brand has a deeper flavor like gochujang)
1 1/2 tablespoongrated fresh ginger
3 teaspoonspressed garlic
Sriracha/Gochujang Mayo:
8 tablespoonsKewpie mayo
8 tablespoonssour cream or yogurt
2 teaspoonhoney, or to taste
2 teaspoonsriracha, or to taste (I use Kikkoman hot chili sauce which is like a Sriracha/Gochujang style chili sauce
Pinchsalt
Additional item:
Egg roll skins

Saved

Steps

1

Start by boiling your chicken until done and fine chop, set aside. heat a pan with about 1/2 cup to a cup of peanut oil. Add two eggroll skins together pressed on each other and fry until golden brown, press down on the center as they are going to want to puff up. Ill do about 6 of these this way and then crumble and set aside.
2

1. Combine the soy sauce, rice vinegar, honey/maple, grated ginger and pressed garlic and sriracha in a bowl. Whisk together and set aside
3

2. In a separate bowl whisk together all of the ingredients for the sriracha mayo. Refrigerate until ready to serve.
4

Heat sesame oil in a wok or large pan. Add the broccoli slaw, carrots, green onions,. Saute until the broccoli slaw is tender and softened, about 4-5 minutes. Add the chicken and heat through for about a minute ad then add the sauce and toss well until sauce is absorbed.
5

6. Serve as is or on top of rice. Garnish with sesame seeds and green onions as well as the fried eggroll crumbles.. Drizzle on the sriracha mayo and serve.