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Ginger Scallion Chicken Bowls from www.whatsgabycooking.com (@whatsgabycookin)
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4.88 from 24 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: Asian, Fusion
Servings: 6 servings
Author: Gaby Dalkin

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
  • 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

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

Calories: 438kcal | Carbohydrates: 45g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 1419mg | Potassium: 1180mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3343IU | Vitamin C: 132mg | Calcium: 143mg | Iron: 3mg