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 (from about 2 bok choy)

½ tablespoon Chinese rice wine (mirin) or dry sherry

½ tablespoon sesame oil

2 cups cooked white rice, for serving

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Heat a large skillet over medium heat. Add the ground chicken and cook, breaking it up with a spoon until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
Once the chicken is cooked, add 2 tablespoons of soy sauce, minced garlic, ginger, and Chinese rice wine (or dry sherry). Stir to combine and cook for an additional 2-3 minutes.
Add the slaw mix and chopped bok choy to the skillet. Stir and cook for another 3-4 minutes, until the vegetables have softened slightly but still retain their crunch.
Stir in the sesame oil and mix until everything is well coated. Taste the mixture and add the remaining 1 tablespoon of soy sauce if you desire more saltiness.
Divide the cooked rice among 4 bowls. Top with the chicken and vegetable mixture. Garnish with the dark green parts of the scallions.
Serve immediately and enjoy your Chicken Egg Roll Bowl!

Swap the ground chicken for turkey, beef, or tofu for a vegetarian version.

Add vegetables like bell peppers, mushrooms, or snap peas for more flavor and texture.

For a spicier variation, add sriracha or chili flakes to the sauce.

For a low-carb version, use cauliflower rice instead of white rice.

This recipe can be made ahead by prepping the chicken and vegetable mixture and storing it in the refrigerator.