Ginger Scallion Chicken Bowls

Name: Ginger Scallion Chicken Bowls
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); 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; 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

4.8

(5)

whatsgabycooking.com

Your recipes

Author : Gaby

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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 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.

Top similar recipes

Curated for you