Name: Asian Chicken Rice Bowl
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
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

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Asian Chicken Rice Bowl

5 min4 servings

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

Instructions

1 For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls.

2 In a large bowl, toss coleslaw mix and chicken with half the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.