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Greatest plates · Main
Chicken Egg Roll Bowl
All the savoury filling of an egg roll, spooned over rice instead of wrapped: chicken mince and shredded cabbage stir-fried with garlic, ginger and soy until the vegetables soften but keep their bite.
Serves 3Prep 15 minCook 15 minChicken
Containsgluten · soy · sesame
Inspired by a recipe from Skinnytaste ↗
Protein 32%Carbs 40%Fat 28%
About 420 kcal a serve — 34 g protein, 42 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 3
Method
Brown the chicken
BrownIn a large nonstick frying pan, cook the ground chicken over medium-high heat with ½ tablespoon of the soy sauce until browned and cooked through, breaking it up into smaller pieces as it cooks, about 5 minutes.
In the panInto the pan →
5 min · medium-high
Add the aromatics
SoftenAdd the spring onion whites and light green parts, garlic and ginger. Stir well and cook until soft, 2 to 3 minutes.
In the panAdd aromatics →
2-3 min
Add the veggies and sauce
WiltAdd the slaw mix and bok choy, then pour in the remaining 2½ tablespoons soy sauce, the rice wine and sesame oil. Cook, stirring occasionally, until the vegetables are wilted but still crunchy, about 4 minutes.
In the panAdd veg →
4 min
Finish and serve
ServeRemove from heat and finish with the reserved dark green spring onions. Serve over cooked white rice.
What goes inServe up →
Cook's noteCook the veggies just until wilted but still crunchy so the bowl keeps its egg-roll texture.
Estimated per serve
420 kcal · 34 g protein · 42 g carbs · 13 g fatestimates, within ~10%
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