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Home » Asian » Chicken Veggie Rice Bowls with Ginger Scallion Dressing

Chicken Veggie Rice Bowls with Ginger Scallion Dressing

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
July 18, 2017
4.67 from 6 votes


Last Updated November 18, 2018 | 0 Comments

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Winner winner chicken dinner! These Easy Chicken Veggie Rice Bowls with Ginger Scallion Dressing are gluten-free, bursting with fresh, crunchy greens and are super tasty! 

These Chicken Veggie Rice Bowls with Ginger Scallion Dressing are gluten-free, bursting with fresh, crunchy greens and are super tasty! 

You guys, I am totally failing at the whole Meatless Monday thing.

Which makes no sense since I don’t eat a lot of meat, or meat-centered meals these days. That’s not to say I’m vegetarian. No way. However, in general, when I plan most meals I typically first think of salad, veggies, and a large bowl.

Eating on a plate just seems weird.

am I right?

I mean I can’t even remember the last time I ate my dinner off a plate. But, clearly I digress. I don’t even remember what I was first talking about.

Whatevs, it’s Monday, you guys. Ignore me.

Except for the food part.

That part is true.

As for these chicken veggie rice bowls? Easy peasy and so super easy! (especially if you already have leftover chicken) And the ginger scallion dressing? so perfect! salty, spicy, and a little sweet, it’s the perfect complement to all those fresh crunchy veggies.

A bowl of salad on a plate

Chicken Veggie Rice Bowls with Ginger Scallion Dressing

Chicken Veggie Rice Bowls with Ginger Scallion Dressing

4.67 from 6 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Winner winner chicken dinner! These Easy Chicken Veggie Rice Bowls with Ginger Scallion Dressing are gluten-free, bursting with fresh, crunchy greens and are super tasty! 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Asian
Servings 4 servings
Calories 775 kcal

Ingredients
 
 

FOR THE SALAD

  • 1.5 pounds boneless skinless chicken breasts
  • ½ head napa cabbage - shredded
  • ½ head purple cabbage - shredded
  • 2 bell peppers - finely chopped (I used 1 orange and 1 red)
  • 1 cup cherry tomatoes - halved
  • 1 cup cooked edamame
  • ½ cup fine chopped carrots
  • 1 English cucumber - sliced
  • 4 cups cooked white rice
  • 2 tablespoon rice wine vinegar
  • cilantro - Fresh chopped
  • 1 avocado - pitted and thinly sliced

FOR THE GINGER/SCALLION DRESSING

  • 1 bunch scallions - thinly sliced
  • 3 tablespoon ginger - fresh minced/grated
  • 6 cloves garlic - minced
  • 1 teaspoon sesame oil
  • ½ cup gluten-free soy sauce
  • 5 tablespoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • ¼ cup olive oil
  • ¼ cup water
  • 1 teaspoon red pepper
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Instructions
 

  • Bring a large pot of water to a boil over high heat. Once boiling, carefully add the chicken breasts and return water to a boil. Cover pot with an air-tight lid and remove from heat. Allow chicken breasts to poach for approximately 25-30 minutes, or until fully cooked. Once cooked, transfer chicken to a plate to cool. Once cool enough to handle, shred chicken breasts with two forks or your fingers and set aside.
  • Whisk together all ingredients for the Ginger Scallion Dressing, leaving out the scallions until the very end. Transfer approximately 1/4 of the dressing to the shredded chicken and stir to mix. Transfer remaining dressing to a jar or airtight container and set aside or store in the refrigerator until ready to use.
  • In a medium bowl toss together the chopped bell peppers, tomato and edamame. Set aside. Prepare the remaining ingredients- slice the cucumber, toss the steamed rice with 1-2 tablespoons rice wine vinegar, finely chop the cabbage, the carrots, then cilantro and slice the avocado.
  • Arrange 3-4 salad bowls with equal or desired amounts of rice, cabbage, vegetables, chicken and avocado. Drizzle with remaining ginger scallion dressing.

Nutritional Information

Calories: 775kcal | Carbohydrates: 76g | Protein: 51g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 1671mg | Potassium: 1847mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6190IU | Vitamin C: 161.1mg | Calcium: 145mg | Iron: 4.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken Veggie Rice Bowls
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

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These Chicken Veggie Rice Bowls with Ginger Scallion Dressing are gluten-free, bursting with fresh, crunchy greens and are super tasty! 

 

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

169 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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