Ginger Scallion Chicken Bowls

Name: Ginger Scallion Chicken Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: ½ head Napa cabbage; ½ head head purple cabbage; 1 yellow bell pepper; 1 red bell pepper; 6 ounces shitake mushrooms; 2 tablespoons avocado oil; 2 cups shredded rotisserie chicken; 1 bunch scallions; 1 3-inch piece of ginger; 4 cloves garlic; 4 teaspoons toasted sesame oil; 8 tablespoons soy sauce; 4 tablespoons rice vinegar; ⅓ cup avocado oil; 1 teaspoon red pepper flakes; 1 English cucumber; 3 cups cooked white rice; 1-2 tablespoons rice wine vinegar; 2 avocados; 2-3 cups thinly shredded romaine lettuce

User Reviews

4.9

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6 servings
Calories
438 kcal
Course
Lunch, Dinner
Cuisine
Asian, Fusion

Ginger Scallion Chicken Bowls

Demi Owens

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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.

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Ingredients

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 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
⅓ cup avocado 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

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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 Information

Show Details

Calories 438kcal (22%) Carbohydrates 45g (15%) Protein 24g (48%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Cholesterol 40mg (13%) Sodium 1419mg (59%) Potassium 1180mg (34%) Fiber 10g (40%) Sugar 7g (14%) Vitamin A 3343IU (67%) Vitamin C 132mg (147%) Calcium 143mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 438 kcal

% Daily Value*

Calories	438kcal	22%
Carbohydrates	45g	15%
Protein	24g	48%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Cholesterol	40mg	13%
Sodium	1419mg	59%
Potassium	1180mg	25%
Fiber	10g	40%
Sugar	7g	14%
Vitamin A	3343IU	67%
Vitamin C	132mg	147%
Calcium	143mg	14%
Iron	3mg	17%