Chicken Egg Roll Bowl

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

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!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

3 servings

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

Steps

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.