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.

Ginger Scallion Chicken Bowls from (@whatsgabycookin)

Heres why I am putting this recipe together:

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!

Chicken Bowl Ingredients

For the Ginger/Scallion sauce:

  • 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


  • 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

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 (@whatsgabycookin)

Ginger Scallion Chicken Bowls

Author: Gaby Dalkin
4.8 from 18 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


  • 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


  • 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


  • 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.


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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. 5 stars
    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!

  2. 5 stars
    Made this last night. It was a nice light supper and very tasty! My husband and I both enjoyed it. Thank you.

  3. 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?

  4. I don’t eat chicken but do eat seafood….any ideas for a sub for chicken or just omit? Thanks!!

  5. 5 stars
    The sauce is outrageous!!! I literally try to make the sauce every week as a standby for just about anything! Love the ginger flavor!!!

  6. 5 stars
    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.

  7. 5 stars
    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!

  8. 4 stars
    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.

  9. 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?

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