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.
1bunch scallionsthinly sliced (about 1 ¼ cup total)
1 3-inchpiece of gingerpeeled and very finely minced
4clovesgarlicminced
4teaspoonstoasted sesame oil
8tablespoonssoy sauce
4tablespoonsrice vinegar
⅓cupavocado oil for frying
1teaspoonred pepper flakes
Toppings
1english cucumbersliced
3cupscooked white rice
1-2tablespoonsrice wine vinegar
2avocadosthinly sliced
2-3cupsthinly 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
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!