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Chicken Egg Roll Bowl

4.82 from 55 votes

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 Time: 15

Cook Time: 15

Total Time: 30

Yield: 3 servings

Course: Bowl, Dinner, Lunch

Cuisine: Asian

Equipment

Nonstick Wok and Meal Prep Containers

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

Video

Notes

*Check labels for gluten-free.

Nutrition

Serving: 1 ½ cups, Calories: 442kcal, Carbohydrates: 46.5g, Protein: 36.5g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 114.5mg, Sodium: 785.5mg, Fiber: 2.5g, Sugar: 3g

- WW Points: 5

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