This super simple yet 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.
Rice bowls are a big staple of Asian cuisine, and nearly all contain these basic elements: A base consisting of a rice, noodle, vegetable, or grain; toppings such as vegetables, proteins, and/or dairy; a sauce (teriyaki, soy sauce, gochujang, sriracha, mirin); and a garnish (shredded vegetables or chopped herbs, crunchy nuts or seeds, pickled vegetables).
Within that standard base, there are varying flavors, spices, sauces and proteins that go into bowls across separate Asian cultures.
SERVES 4 | TOTAL COOK TIME – 20 mins
Per Serving = 478 Cals | Fat 28g | Carbs 45g | Protein 35g
- 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
- 1/4 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 ginger-root
- For dressing, whisk together the vinegar, green onion, soy sauce, sesame seeds, sesame oil, honey and fresh ginger-root.
- Cook rice according to package directions. Divide among 4 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.