Ginger Scallion Chicken Rice Bowls with Supermarket Ingredients
Make Chinese-style ginger scallion chicken rice bowls with chicken, rice, green onions, ginger, soy sauce, and practical substitutions.
chicken, rice-bowl, high-protein, meal-prep, quick
Poach, steam, or pan-cook chicken until done, then rest and slice into bite-size pieces.
Mix grated ginger and sliced green onion in a heatproof bowl. Heat neutral oil until shimmering, pour over the aromatics, then stir in soy sauce.
Spoon rice into bowls, top with chicken, cucumber, and ginger-scallion sauce. Finish with sesame oil or vinegar if using.
Chicken thighs stay juicier, but chicken breast works if sliced after resting.
Green onions may be labeled scallions or spring onions in different countries.
Use rotisserie chicken for a shortcut and warm it gently before adding sauce.
Use chives or finely sliced leek greens if green onions are unavailable.
Use quinoa or brown rice if that is what your household already cooks.
Chicken: Chicken thighs, Chicken breast, Rotisserie chicken. Thighs stay juicier, while rotisserie chicken turns the recipe into a fast assembly meal.
Green onion: Scallions, Spring onions, Chives. Use both white and green parts for the best balance of onion flavor and freshness.
Rice: Jasmine rice, Basmati rice, Brown rice. Any plain cooked rice works. Keep it warm so it catches the sauce.
Can I use leftover chicken for ginger scallion chicken bowls?
Yes. Warm leftover or rotisserie chicken gently, then top it with fresh ginger-scallion sauce.
No. The sauce is built from ginger, green onion, oil, and soy sauce, so it stays accessible.
What vegetables go with ginger scallion chicken?
Cucumber, steamed broccoli, cabbage, or snow peas all work well beside the rice.