chicken egg roll bowl

 

My family really enjoyed this!  The additions I made were to add 3 scrambled eggs and some chili garlic sauce for some heat I really liked those additions.  We'll be having this dish again!

chicken egg roll bowl (skinnytaste)

1 pound 93% lean ground chicken

3 tablespoons less sodium soy sauce, divided (or more to taste)

3 medium scallions, sliced, dark green parts separated for garnish

2 cloves garlic, minced

1/2 teaspsoon fresh ground ginger

3 cups slaw mix with cabbage, carrots and/or broccoli slaw 

2 cups baby bok choy, chopped and trimmed

1/2 tablespoon Chinese rice wine (I used rice vinegar)

1/2 tablespoon sesame oil

2 cups cooked white rice for serving

Note:  I added 3 scrambled eggs to the dish

In a large nonstick skillet, cook the chicken over medium-high heat with 1/2 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 2 1/2 tablespoons soy sauce, rice vinegar and sesame oil and cook stirring occasionally until the veggies are wilted but still crunchy, about 4 minutes.

Add the eggs and heat for a minute.

Remove from heat and finish with scallions.  Serve with rice.