Recipe of the Week - Egg Roll Bowl

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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!

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

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 occasionally until the vegetables are wilted, but still crunchy, about 4 minutes. Remove from heat and finish with scallions. Serve with rice.