3 Boneless Chicken Breast, thawed (Ground up/ Chopped up in blender)
1 small Onion, chopped
1/2 cup Water Chestnuts, drained. Sliced, then sliced in half (Moons)
2.5 cups Broccoli Slaw
Egg Roll Wraps (If using on egg roll)
1 cup Pineapple Chunks (In Heavy Syrup Kind)(Reserve juice!)
3T Juice from canned Pineapple
1/2 tsp Garlic Powder (I used Smoked)
1/4 tsp Ground Ginger
1/4 tsp Dry Mustard
1/8 tsp Course Black Pepper
1/8c Brown Sugar
1/8tsp Red Pepper Flakes
Sauce: INTO A separate bowl, drain pineapple juice (You will need 3T of juice). Add 1 cup of pineapple to blender. Blend. Add to bowl, add rest of sauce ingredients. Stir well.
In skillet, sprayed with butter flavored cooking spray, cook chicken with onions. Once cooked and most juices cooked out, add in broccoli slaw, chestnuts, and teriyaki sauce. Cover and cook til broccoli slaw is tender, stirring frequently. Add a splash of soy, if needed, I usually don’t. Roll onto eggrolls. Brown all sides in skillet sprayed with cooking spray.
You can eat this plain, on rice, OR on egg rolls. Great low carb and low calorie meal. Egg rolls are freezer friendly.