Chicken Egg Roll Bowl
In this Chicken Egg Roll Bowl, ground chicken is cooked and tossed with napa cabbage, bok choy, shiitake mushrooms and carrots in a light ginger garlic sauce.
Ingredients
- olive oil spray
- 1 pound lean ground chicken
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 medium napa cabbage sliced (about 4 generous cups)
- 1 bunch baby bok choy (3 to 4 small) sliced with leafy tops included
- 1 small yellow onion peeled, halved and sliced thin
- 1 cup shredded carrot
- 4 ounces sliced shiitake mushrooms stems being removed and discarded
- 1/4 cup low-sodium tamari or low-sodium soy sauce
- 1 tablespoon shaoxing rice wine
- 1 teaspoon toasted sesame oil
- 2 teaspoons toasted sesame seeds
- 3 green onions sliced
- 1 pinch red pepper flakes optional
Instructions
- Spray a large wok or chefs pan with olive oil and preheat on high.
- Once hot add in the chicken. Use a wooden spatula to break up the chicken into small crumbles and cook until no longer pink. About 6 to 8 minutes.
- Add in the grated ginger and garlic, stir and cook 1 minute.
- Then add in cabbage, bok choy, onion, carrot and mushrooms. Toss carefully to combine.
- Pour in the tamari, rice wine, sesame oil and toasted sesame seeds. Toss frequently until the cabbage and bok choy start to wilt.
- Immediately remove and garnish with green onions and more toasted sesame seeds.
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 9g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 907mg | Potassium: 879mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5458IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg