Chicken Dumpling Bowl

 

1 1/2 C. cooked rotisserie chicken, finely chopped or shredded

2 C. green cabbage, thinly sliced

2 green onions, sliced

2 cloves garlic, minced

2 tsp. grated ginger

2 T. soy sauce

1 tsp. sesame oil

1 tsp. rice vinegar

1/2 tsp. sugar

1 T. neutral oil

Rice

Chili crisp

 

Heat a large pan over medium-high and add the oil. Add the cabbage and let it cook a couple minutes until it starts to soften and get a little color. Add garlic and ginger, cook about 30 seconds until fragrant. Add the chicken and toss everything together. Let it sit a minute so some bits get a little crispy. Add soy, sesame oil, vinegar, and sugar – toss well and cook another 1–2 minutes until everything is hot and slightly glossy. Turn off heat and stir in most of the green onions