Ginger Scallion Chicken Bowls

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Ready to add a bit of deliciousness to your dinner table? Say hello to our Ginger Scallion Chicken Bowls! They are the perfect easy, flavorful dish that everyone will love.

A brown low bowl with ginger scallion chicken rice bowl with shredded lettuce, cucumber and avocado as topping, with a golden fork, and a small ceramic white bowl with more ginger scallion sauce, with a beige kitchen towel and a glass of water on the side.


 

Why I Love This Recipe

These bowls are great for anyone looking for an easy weeknight meal that still looks fancy enough to serve guests. Plus, they’re packed with lots of nutritious ingredients like chicken, vegetables, and flavor-packed ginger and scallion sauce—so you can feel good about feeding them (and yourself!) delicious food. Ready for take off? Let's get started on making these incredible Ginger Scallion Chicken Bowls!

If you're anything like me, the easiest meals to make when you're in a hurry are the ones with just a few minutes of prep work and very little cooking. These Ginger Scallion Chicken Bowls are exactly that. If you don't already have a rice cooker - you need one. They make meal prep beyond easy and you never have to worry about the rice sticking to the bottom of the pot! Rice cookers ensure you have perfect rice every single time - and I then take that white rice, give it a quick toss with some rice wine vinegar to give it a bit of flavor and that's the bottom layer of this bowl!

Building on that we have a quick chicken / cabbage slaw situation that gets tossed with a no-cook sauce that's loaded with scallions and ginger! I like to add some sauteed mushrooms into the slaw situation because I'm obsessed with mushrooms and I think basically everything in life (minus dessert) can benefit with some seriously caramlized 'shroom goodness. Then top everything off with some avocado, drizzle a bit more of the ginger scallion sauce on top and BINGO. Dinner or lunch is ready to roll.

Everything is perfect to take the following day into the office for lunch - but I will say if you're doing that - add the avocado right before you eat! No one wants a slightly brown avocado on top of their gorgeous Ginger Scallion Chicken Bowl!

Ingredients & Substitutions

Mise-en-place of all the ingredients required to make ginger scallion chicken bowl.
  • ½ head napa cabbage shredded
  • ½ head purple cabbage shredded
  • 1 yellow bell pepper cut into matchsticks
  • 1 red bell pepper cut into matchsticks
  • 6 ounces shitake mushrooms sliced
  • 2 tablespoons vegetable oil
  • 2 cooked chicken breasts shredded

For the Ginger/Scallion sauce:

  • 1 bunch scallions thinly sliced (about 1 ¼ cup total)
  • 1 3- inch piece of ginger peeled and very finely minced
  • 4 cloves garlic minced
  • 4 teaspoons toasted sesame oil
  • 8 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • ⅓ cup vegetable oil
  • 1 teaspoon red pepper flakes

Toppings

  • 1 english cucumber sliced
  • 3 cups cooked white rice
  • 1-2 tablespoons rice wine vinegar
  • 2 avocados thinly sliced
  • 2-3 cups thinly shredded romaine lettuce

*For a full list of ingredients and instructions please see recipe card below.

How to Make Ginger Scallion Chicken Bowls

A white bowl with shredded napa and purple cabbages, and red and yellow peppers cut into matchsticks.

Step 1: In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper.

A medium skillet with slices shitake mushrooms.

Step 2: In a medium skillet, saute the mushrooms in the oil until golden brown, about 8-10 minutes.

A white bowl with all the veggies- cabbages, bell peppers and mushrooms mixed in, along with shredded chicken breasts.

Step 3: Once golden, remove and add to the cabbage mixture along with the shredded chicken breasts.

A small glass mixing bowl with all the ingredients to make ginger scallion sauce, thinly sliced scallions, ginger, garlic, toasted sesame oil, rice vinegar, oil and red pepper flakes.

Step 4: Combine the ingredients for the Ginger Scallion sauce in a bowl.

A white bowl with the chicken and vegetables tossed together with the ginger scallion sauce, with a small glass mixing bowl with the other half of the ginger scallion sauce.

Step 5: Put half of the sauce aside to use for drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.

Four glass mixing bowls, one with cooked white rice, one with sliced avocados, one with sliced cucumbers and another with shredded romaine lettuce.

Step 6: Prep the toppings, sliced cucumber, steamed white rice tossed with 1-2 tablespoons of rice wine vinegar, sliced avocados and romaine lettuce.

A grey ceramic bowl with white rice at the bottom, topped with the chicken-vegetable mixture, sliced avocados, shredded lettuce and sliced cucumbers.

Step 7: Arrange the 4 bowl and fill equally with piles of the rice, cucumber, sliced avocado, shredded romaine and the chicken mixture. Drizzle with remaining sauce. Serve as needed.

How to Store Ginger Scallion Chicken Bowls

You can store leftover bowls for about 2 days. It would be better to store the rice and the chicken/veggie mixture separately to keep everything fresh and store it for slightly longer that way. I would recommend storing toppings separately too making it easy to re-heat and because sliced cucumbers and avocado will spoil sooner.

How to Freeze Ginger Scallion Chicken Bowls

While this recipe should not be frozen as a bowl, you can freeze certain components. You can freeze or use previously frozen chicken for this recipe. You can also add commonly frozen veggies, like edamame, from your freezer that you like. I would not recommend storing the fresh veggies or rice in the freezer.

Tips & Tricks

Everything is perfect to take the following day into the office for lunch – but I will say if you’re doing that – add the avocado and cucumbers right before you eat!

FAQs

I do not have bell peppers, what else can I use in this recipe?

You can use bok choy, parboiled broccoli, carrots, green beans, bean sprouts, kale will all taste great. You can also change it up every time based on what you feel like or what you have on hand.

Can I make a vegetarian version?

By all means! You can use any kind of tofu instead of chicken.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Ginger Scallion Chicken Bowls from www.whatsgabycooking.com (@whatsgabycookin)

Ginger Scallion Chicken Bowls

Author: Gaby Dalkin
4.9 from 23 votes
If you’re anything like me, the easiest meals to make when you’re in a hurry are the ones with just a few minutes of prep work and very little cooking. These Ginger Scallion Chicken Bowls are exactly that.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Asian, Fusion
Servings 4 servings

Ingredients
  

  • ½ head napa cabbage shredded
  • ½ head head purple cabbage shredded
  • 1 yellow bell pepper cut into matchsticks
  • 1 red bell pepper cut into matchsticks
  • 6 ounces shitake mushrooms sliced
  • 2 tablespoons vegetable oil
  • 2 cooked chicken breasts shredded

For the Ginger/Scallion sauce:

  • 1 bunch scallions thinly sliced (about 1 ¼ cup total)
  • 1 3-inch piece of ginger peeled and very finely minced
  • 4 cloves garlic minced
  • 4 teaspoons toasted sesame oil
  • 8 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • cup vegetable oil
  • 1 teaspoon red pepper flakes

Toppings

  • 1 english cucumber sliced
  • 3 cups cooked white rice
  • 1-2 tablespoons rice wine vinegar
  • 2 avocados thinly sliced
  • 2-3 cups thinly shredded romaine lettuce

Instructions
 

  • In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper.
  • In a medium skillet, saute the mushrooms in the oil until golden brown, about 8-10 minutes. Once golden, remove and add to the cabbage mixture along with the shredded chicken breasts.
  • Combine the ingredients for the Ginger Scallion sauce in a bowl. Put half of the sauce aside to use for drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.
  • Prep the toppings, sliced cucumber, steamed white rice tossed with 1-2 tablespoons of rice wine vinegar, sliced avocados and romaine lettuce.
  • Arrange the 4 bowl and fill equally with piles of the rice, cucumber, sliced avocado, shredded romaine and the chicken mixture. Drizzle with remaining sauce. Serve as needed.

Notes

Everything is perfect to take the following day into the office for lunch – but I will say if you’re doing that – add the avocado right before you eat!

Nutrition Information

Calories: 847kcal | Carbohydrates: 68g | Protein: 41g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 2141mg | Potassium: 1839mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5018IU | Vitamin C: 198mg | Calcium: 218mg | Iron: 5mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

47 Comments

  1. I cannot wait to make this but I don’t use soy and I’m wondering if I can use the same part / measurement of coconut amino’s?

  2. 5 stars
    Excellent dish! My whole family loved it. My son said “I look forward to having it again!”. I poached some chicken tenders in chicken broth and then shredded it. Loved all the colorful veggies with it.

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