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.
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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
- 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
Step 1: In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper.
Step 2: In a medium skillet, saute the mushrooms in the oil until golden brown, about 8-10 minutes.
Step 3: Once golden, remove and add to the cabbage mixture along with the shredded chicken breasts.
Step 4: Combine the ingredients for the Ginger Scallion sauce in a bowl.
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.
Step 6: Prep the toppings, sliced cucumber, steamed white rice tossed with 1-2 tablespoons of rice wine vinegar, sliced avocados and romaine lettuce.
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
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 avocado oil
- 2 cups shredded rotisserie chicken
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 avocado oil for frying
- 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 6 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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Thes was really good. Most ingredients I had on hand. Par boiled then grilled the chicken. The dressing is delicious. This is going into my regular weekly rotation. Thank you Gaby!
Made this last night. It was a nice light supper and very tasty! My husband and I both enjoyed it. Thank you.
Wondering if you can sub salmon for the chicken on this recipe?
sure can! would be delish
I clicked on the rice cooker link -- is this the one you have? It seems a little pricey -- do you feel it's worth the expense and counter space of another appliance? What size do you have?
yes that's the one we have! it's incredible. I have the small size
I don’t eat chicken but do eat seafood….any ideas for a sub for chicken or just omit? Thanks!!
really any kind of flaky fish would be DELISH
Absolutely delicious!
How many will this serve? I'd like to try it this week? Sounds delicious!!!
4-6
This is amazing! Woke up in the morning still dreaming about dinner. Definitely a repeat in our family!
The sauce is outrageous!!! I literally try to make the sauce every week as a standby for just about anything! Love the ginger flavor!!!
I just made this. My husband and I love it. I added the warm chicken on the side and used a bag of shredded cabbage instead. And the sauce was flavorful.
Thank you for the delicious recipe. Your dishes are amazing.
DREAMY, DELICIOUS, AND EASY
There are so many kinds of white rice. What kind do you like to use? Jasmine, Basmati......
whatever is readily available! I usually have jasmine on hand
Delicious! Subbed ground chicken as I had it on hand and admitted the mushrooms (husband doesn’t like them) and added some chopped peanuts for crunch. Will put this on my rotation!
So delicious! But 4 stars from me because the leftovers (in the recipe as written) are yuck! The purple cabbage makes everything an unappetizing color and the dressing breaks the chicken down into a mushy texture. Also, this recipe is a fair amount of work, even with a rice cooker. I made this for the third time tonight and left the salad, rice, and dressing separate. Hoping for better leftovers this time.
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?
yes! best to toss a few minutes before actually eating!