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Name: Chicken Egg Roll Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 1 lb 93% ground chicken; 3 tablespoon less sodium soy sauce (or gluten-free soy sauce, divided); 3 medium scallion (sliced, dark green parts separated for garnish); 2 clove garlic (minced); ½ teaspoon fresh ground ginger or ginger paste; 3 cup slaw mix with cabbage (carrots and/or broccoli slaw, or your favorite slaw mix); 2 cup baby bok choy (chopped, from 2); ½ tablespoon Chinese rice wine ( (mirin) or dry sherry); ½ tablespoons sesame oil; 2 cup cooked white rice (for serving)

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Chicken Egg Roll Bowl

This high-protein Chicken Egg Roll Bowl made with ground chicken and veggies is great to meal prep for lunch or enjoy as a quick dinner!

Prep: 15 minCook: 15 minServings: 3

Ingredients

1 lb 93% ground chicken
3 tablespoon less sodium soy sauce (or gluten-free soy sauce, divided)
3 medium scallion (sliced, dark green parts separated for garnish)
2 clove garlic (minced)
½ teaspoon fresh ground ginger or ginger paste
3 cup slaw mix with cabbage (carrots and/or broccoli slaw, or your favorite slaw mix)
2 cup baby bok choy (chopped, from 2)
½ tablespoon Chinese rice wine ( (mirin) or dry sherry)
½ tablespoons sesame oil
2 cup cooked white rice (for serving)

Instructions

In a large nonstick skillet, cook the chicken over medium-high with ½ tablespoon of the soy sauce until browned and cooked through, breaking it up into smaller pieces as it cooks, about 5 minutes. Add the scallion whites and light green parts, garlic and ginger, stir well and cook until soft, 2 to 3 minutes. Add the veggies, pour the remaining 2½ tablespoons soy sauce, rice wine and sesame oil and cook stirring ocassionally until the vegetables are wilted, but still crunchy, about 4 minutes. Remove from heat and finish with scallions. Serve with rice.

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