Ingredients
- 1 pound 93% lean ground chicken
- 3 tablespoons reduced-sodium soy sauce, divided
- 3 medium scallions, sliced (dark green parts reserved for garnish)
- 2 cloves garlic, minced
- ½ teaspoon fresh ground ginger or ginger paste
- 3 cups slaw mix (cabbage, carrots, and/or broccoli slaw)
- 2 cups baby bok choy, chopped
- ½ tablespoon Chinese rice wine, mirin, or dry sherry
- ½ tablespoon sesame oil
- 2 cups cooked white rice, for serving
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Add ground chicken and ½ tablespoon of soy sauce. Cook for about 5 minutes, breaking it up, until fully browned.
- Add the white and light green parts of the scallions, garlic, and ginger. Cook for 2–3 minutes until fragrant and slightly softened.
- Add slaw mix and bok choy. Pour in the remaining soy sauce, rice wine, and sesame oil.
- Cook for about 4 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Remove from heat, garnish with dark green scallions, and serve warm over cooked white rice.
Notes
- Swap ground chicken with turkey, shrimp, tofu, or tempeh.
- Add sriracha or chili flakes for heat.
- Serve over cauliflower rice for a low-carb option.
- Use tamari to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1.5 cups
- Calories: 375
- Sugar: 5g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg
