Description
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!
Equipment
Nonstick Wok and Meal Prep Containers
Ingredients
1lb93% ground chicken
3tablespoonsless sodium soy sauce, or gluten-free soy sauce, divided
3medium scallion, sliced, dark green parts separated for garnish
2clovesgarlic, minced
½teaspoonfresh ground ginger or ginger paste
3cupsslaw mix with cabbage, carrots and/or broccoli slaw, or your favorite slaw mix
2cupsbaby bok choy, chopped, from 2
½tablespoonChinese rice wine, (mirin) or dry sherry
½tablespoonssesame oil
2cupscooked 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.
Last Step:
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