Egg-roll in a bowl

Name: How to cook Egg-roll in a bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Cuisine: Us

Introduce

Chef :

Chef Bryce

Egg-roll in a bowl

Ingredient

Food ration :

4 serving

1 tablespoon

boneless skinless chicken breast

bundle

green onions sliced. Some for the sauté and some for service

1/2 cup

plus a half of 1/4 cup of tamari or low sodium soy sauce

4 teaspoons

Kikkoman sriracha or to taste (this brand has a deeper flavor like gochujang)

1 1/2 tablespoon

sriracha, or to taste (I use Kikkoman hot chili sauce which is like a Sriracha/Gochujang style chili sauce

Pinch

Cooking instructions

* Step 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.

* Step 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

* Step 3

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

* Step 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.

* Step 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.

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