An easy stir fry that tastes just like an egg roll topped with a sesame aioli that you’ll want to put on everything! Whole30, banting, and keto-friendly too.
1 1/2 tsp
Lime juice (fresh)
(keto compliant, aioli)
1 1/2 thigh(s)
Chicken thighs, with skin
(cut into pieces or strips)
1 1/2 tbsp
((divided), or olive oil)
Salt and pepper
(for the chicken)
Stir-fry vegetable mix
(or shredded slaw mixture; a combination of shredded carrots, Brussels sprouts, etc)
Coconut aminos, Coconut Secret
(or soy sauce)
1 1/2 tbsp
(optional, keto compliant)
Green onion, scallion, ramp
(thinly sliced white/light green and green parts separated)
2 tsp minced
Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.
Stir fry the Chicken and veggies:
Have all ingredients prepped and ready to go before beginning since the cooking will go fast.
Heat a large nonstick skillet or wok over high heat and add 1 Tbsp of the oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of cayenne pepper if desired.
Once skillet is smoking hot, add the chicken and cook, stirring to brown evenly, for about 5 minutes or until browned and cooked through, then remove to a plate while you cook veggies.
Lower heat to med and add 1/2 Tbsp of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic.
Cook another minute, then add the coconut aminos, sesame oil, and hot sauce, if using, to the skillet and stir, add the chicken back in, stir to combine well. Remove from heat and garnish with sliced green onion.
Serve in bowls drizzled with the spicy aioli*. Enjoy!