Asian Chicken Rice Bowl
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
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
Reviews
It needs more dressing and it needs way more rice. This doesn't have a lot of flavor.
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I usually have all of these ingredients in my refrigerator and pantry anyway. I have been trying to get flavor into my food with spices and seasonings, rather than fats and sugars. I don't care for brown rice, so I steamed some basmati rice, which I love! I did add on some crushed peanuts on top. I think what I like about this dish is the texture of the food, and ease of preparation, along with the flavors. Also, I added a few red pepper flakes to the dressing as I like a little bit of heat in my Asian food. This is a great recipe!
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Really tasty-the dressing is delicious. Will definitely make again.
Enjoyable and easy to make once you have ingredients on hand. My hubby