Ginger Scallion Chicken Bowls
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.88 out of 5 stars
(24)
Ingredients
6 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
- 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 avocado oil for frying
- 1 teaspoon red pepper flakes
- 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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Preparation
Step 1
In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper.
Step 2
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.
Step 3
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.
Step 4
Prep the toppings, sliced cucumber, steamed white rice tossed with 1-2 tablespoons of rice wine vinegar, sliced avocados and romaine lettuce.
Step 5
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.
Step 6
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