I’m always in search of a quick, easy, healthy dinner that doesn’t compromise on flavor. Using a bowl can help create the perfect portion size that appeals to the tastebuds and a beautiful presentation. If you are preparing a meal for kids or for people who don’t like the spice, just eliminate the chili garlic sauce. If you prefer it less sweet, than use fresh ginger root rather than pickled ginger. You can use any variety of vegetables that appeals to you and build your bowl with all of your favorite elements. It’s a great way to use up some leftover veggies as well.
Yield: 2 bowls
- 1 lb ground chicken
- 1/2 cup finely diced red pepper
- 1/4 cup finely diced red onion
- 3 cloves minced garlic
- 3 scallions, minced
- 2-3 tablespoons minced pickled ginger
- 1 tablespoon chili garlic sauce
- 2 teaspoons rice vinegar
- 1 tablespoon soy sauce, plus more for serving
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup chopped red cabbage
- 1 cup steamed edamame
- 2 Persian cucumbers thinly sliced
- 2 roasted yellow beets, cut into bite size pieces
- 1/2 cup shredded carrots
- 1 avocado sliced
- 1 cup steamed sushi rice
- Black sesame seeds for garnish
- extra pickled ginger for serving
- 1/4 cup sesame oil
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons soy sauce
- Fresh cracked pepper
- 2 teaspoons honey (optional)
In a large sauté pan, heat your oils to medium heat (sesame oil has a low burn temp so don’t let it get too hot). Add the red onion, red pepper and garlic and season with a bit of salt. once tender and fragrant, add chicken to your pan and brown it well, breaking it up with a wooden spoon (this will take about 5-7 minutes). Next add your soy sauce, rice vinegar, pickled ginger, chili garlic sauce and scallions. Test for flavor and add more spice or soy. Remove from heat and set aside while you prepare your bowls.
Find some nice wide pasta bowls. If you are using leftover rice, heat it up a bit and mold the rice in center of your palm to create a nice mound of rice to begin your bowl. Place it in the center of the bowl. Arrange the remaining ingredients in a circle around your rice. Whisk together the ingredients for your dressing and drizzle over the bowl. Sprinkle with black sesame seeds and extra pickled ginger as desired. Enjoy!
I love your recipes! Is there anything you can do to add a print feature? Sadly I look at your recipes and move on, without that! 😢
Xenia, thank you so much for your comment…I agree it is a very frustrating feature, and I have tried to change it but cannot do it with WordPress. My only suggestion would be to copy and paste to a word document, but I appreciate that is quite cumbersome…. I will continue to explore some other possibilities., it’s a very valid critique. Thanks for your support.