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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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
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
Similar Recipes
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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 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
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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
is 13" piece of ginger the correct size? seems like a lot...just checking...thanks!
its 1 3-inch
SO GOOD! My family and I loved it. The sauce is perfection. Highly recommend!
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?
that is a great idea!
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.
Flavour BOMB. Absolutely delish !!! Yummo