Chicken Egg rolls with Sweet and Hot Sauce
Delicious Chicken Egg Rolls that are baked instead of fried. Served with a sauce that keeps your diet balanced! Deliciousness without the guilt!
Servings: 12
Ingredients
Chicken Egg Rolls:
- 1 tbsp olive oil
- 1 chicken breast cut into small strips
- 1 bell pepper sliced
- 1 carrot julienned
- 6-7 white button mushrooms sliced
- Egg rolls
Sweet and Hot Sauce:
- 1 tbsp olive oil
- 1/2 tsp grated ginger
- 1 1/2 tsp chili powder*
- 2 cloves garlic minced
- 1/3 - 2/3 cup soy sauce
- 2 tbsp Truvia Natural Sweetener Spoonable
- 1/2 cup water
- 1 tsp corn starch
Instructions
Chicken Egg rolls:
- Preheat the oven to 375 F. Line a baking sheet with aluminum foil.
- Heat olive oil in a pan over medium heat.
- Saute chicken breast until cooked.
- Add bell pepper, carrot and mushroom and cook for 2 minutes.
- Place an egg roll on a board, put some chicken and vegetables on it then roll as it's shown in the photo.
- Brush all the prepared egg rolls with some olive oil.
- Bake in the oven for 15 minutes until golden brown.
- Serve hot with the sauce.
Sweet and Hot Sauce:
- Heat olive oil in a sauce pan over medium heat.
- Saute ginger and garlic for 30 seconds. Add chili powder and stir.
- Add soy sauce, Truvia Natural Sweetener.
- Mix water and corn starch in a bowl then add it into the sauce.
- Let the sauce simmer until thickens, about 5-7 minutes.
- Keep refrigerated up to a week.
Notes
* This amount of chili will make the sauce pretty spicy and hot. If you want you sauce to be mild, use less chili powder.
Nutrition
Calories: 280kcal