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4.5 from 2 votes

Ginger Scallion Chicken Bowls

Author: Gaby Dalkin

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.