Asian Chicken Rice Bowl Recipe

Asian Chicken Rice Bowl Recipe
Asian Chicken Rice Bowl Recipe photo by Taste of Home
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Asian Chicken Rice Bowl Recipe

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This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. —Christianna Gozzi, Asteria, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

For dressing, whisk together first seven ingredients. Cook rice according to package directions. Divide among four bowls.
In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing. Yield: 4 servings.
Originally published as Asian Chicken Rice Bowl in Simple & Delicious August/September 2017

Nutritional Facts

1 serving: 429 calories, 15g fat (2g saturated fat), 62mg cholesterol, 616mg sodium, 38g carbohydrate (13g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 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
  1. For dressing, whisk together first seven ingredients. Cook rice according to package directions. Divide among four bowls.
  2. In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing. Yield: 4 servings.
Originally published as Asian Chicken Rice Bowl in Simple & Delicious August/September 2017

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