Chicken Egg Roll Bowl

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)

Steps

1. Cook the ground chicken in a big nonstick skillet over medium-high heat with ½ tablespoon of the soy sauce, breaking it up, about 5 minutes.
2. Add the white and light green parts of the scallions, the garlic, and ginger. Cook 2 to 3 minutes.
3. Add the slaw mix, bok choy, the rest of the soy sauce, the rice wine, and sesame oil. Cook about 4 minutes, until the veggies soften but still crunch.
4. Top with the dark green scallions and serve with rice.