Chicken mince and cabbage rice bowls

An egg roll-inspired mix of chicken mince, cabbage and bok choy, served over rice.

3 serves · About 30 minutes with cooked rice

Ingredients

• 450 g lean chicken mince
• 45 mL reduced-salt soy sauce
• 3 spring onions, sliced
• 2 garlic cloves, crushed
• ½ tsp grated ginger
• 220 g cabbage and carrot slaw mix
• 140 g chopped baby bok choy
• 7.5 mL Chinese cooking wine
• 7.5 mL sesame oil
• 370 g cooked white rice

Method

1. Brown the chicken mince with a little of the soy sauce, breaking it up and stirring until it reaches 75°C.
2. Stir in the pale spring onion slices, garlic and ginger. Add slaw, bok choy, the remaining soy sauce, cooking wine and sesame oil. Toss until the vegetables are just tender.
3. Serve over rice with the reserved spring onion tops.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.