Stephanie Sullivan: Recipe - Chicken Egg Roll Bowl

March 31, 2025

INGREDIENTS:

1 lb. 93% ground chicken
3 tablespoons less sodium soy sauce or gluten-free soy sauce, divided
3 medium scallions (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)
½ tablespoon Chinese rice wine or dry sherry
½ tablespoons sesame oil
2 cups cooked white rice (for serving)

DIRECTIONS: 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.

NUTRITION INFO: 1½ 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

(Recipe and photo courtesy of Skinnytaste)