Asian chicken rice bowl
This Asian chicken rice bowl combines tender rotisserie chicken, crunchy coleslaw, and edamame on a bed of brown rice, all topped with a tangy sesame-ginger dressing for a quick, healthy dinner.
Ingredients
- 1/4 cup rice vinegar
- 1 green onion minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon minced fresh gingerroot
- 1 package (8.8 ounces) ready-to-serve brown rice
- 4 cups coleslaw mix (about 9 ounces)
- 2 cups shredded rotisserie chicken, chilled
- 2 cups frozen shelled edamame, thawed
Instructions
- Make the dressing: In a small bowl, whisk together rice vinegar, green onion, soy sauce, sesame seeds, sesame oil, honey, and fresh ginger until smooth and well combined.
- Heat the rice: Prepare the brown rice according to the package instructions—usually just a quick microwave warm-up.
- Assemble the base: Divide the rice evenly among four bowls to create the foundation for your meal.
- Toss the toppings: In a large mixing bowl, combine the coleslaw mix and shredded chicken. Pour in half the dressing and toss until evenly coated.
- Build your bowls: Top each bowl of rice with the dressed coleslaw mixture and a generous portion of thawed edamame. Drizzle the remaining dressing over each bowl for an extra burst of flavor.
Notes
Store ingredients separately in airtight containers in the fridge for up to 3 days. Customize for different diets by swapping chicken for tofu (vegan) or rice for cauliflower rice (keto).