Bowls are great for mixing and picking. They're even better when they're on the dinner table in under half an hour.

Lauren Schaefer

Gallery

Credit: Photography by Johnny Miller

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. In a small bowl, toss the cabbage and vinegar. Let marinate while preparing the rest of the bowl.

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  • Place the chicken on a baking sheet. In a small bowl, whisk the chile-garlic sauce and 1 tsp. sesame oil for the sauce. Using a pastry brush, brush the sauce over the chicken. Bake until the chicken is heated through and the sauce is slightly sticky, 5 to 7 minutes. Slice the chicken.

  • In a large bowl, mix the rice, scallions, sesame seeds, ginger, and the remaining 2 tsp. sesame oil.

  • Divide the rice among 4 bowls. Drain the cabbage. Top the rice with the chicken, cabbage, avocado, and radishes. Halve the eggs and arrange in the bowls. Garnish with the cilantro. Drizzle with mayonnaise (if using).

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