Ginger Scallion Chicken Bowls

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Easy

After doing the WGC survey last week, there’s one thing that everyone wanted… you guys love a good dinner that can translate into a leftover lunch the following day! And these Ginger Scallion Chicken Bowls with Seasoned Rice fit that bill perfectly.

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

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!

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

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.

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

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!

Ginger Scallion Chicken Bowls

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By:
Gaby Dalkin
Rating:
Servings:
0
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Ingredients

  • 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
  • 1/3 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.
Ginger Scallion Chicken Bowls: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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27 comments

  1. Sommer @aspicyperspective

    These bowl look fantastic!! I must serve this up for dinner soon!

  2. Christine

    I made this last night for dinner — SO delicious, light yet satisfying.

    I used my slow cooker to make the shredded chicken while I was out during the day. I blended the sauce in my food processor, used all olive oil as I did not have sesame oil on hand. This could easily be made ahead for the week.

    Looking forward to leftovers for lunch today. Thank you Gaby!

  3. Linds

    These look delicious, but I think you meant *seasoned* rice. Season rice is not a thing!

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  5. Second Nature Snacks

    Yum! That sauce would be delicious on some lettuce wraps!

  6. Cadence

    Is this meant to be served cold? If you don’t like mushrooms (I know…..I know…) could you recommend a replacement?

    • Gaby

      just leave the mushrooms out, or replace with any other veggie!

  7. Anne G

    I’m new to your site and this is my first recipe I’ve tried of yours, and it is a big hit. So delicious. Even though my husband will tell me my cooking is good even when I know it’s not, I could tell he was being totally truthful when he told me he really liked this. I’m looking forward to the leftovers for lunch at work tomorrow. Thank you!
    PS: I’m going to try your sweet potato, black bean and quinoa chili tomorrow night.

  8. Laura

    This recipe is delicious. I’ve been in a cooking rut lately and this really recipe was just the tasty dish I needed. Thank you!

  9. Sarah

    This looks great, Re. the “Ginger/Scallion sauce:” about how many teaspoons/tablespoons are you looking to yield from one 3″ pie e of ginger? Thanks!

  10. Alexis Smith

    These look incredible! If I want leftovers, should I avoid tossing the cabbage with the ginger scallion sauce until serving? Will the cabbage go soggy in the fridge?