Recipe: Asian Chicken Brown Rice Bowl
Bon Appètit recently announced that the Rice Bowl is the 2016 dish of the year. The award was inspired by the Kimchi fried rice at a much praised Korean restaurant. But, you don’t need to eat out to make your own heathful interpretation of the humble classic. See recipe for the Asian Chicken Brown Rice bowl below.
This Asian Chicken Brown Rice bowl is a super flavorful, nutrient packed meal that makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe can be doubled or tripled for large families. Make a big batch of the rice the night before and throw the dish together in a container to take to work in the morning. Don’t like chicken? Swap in tofu, salmon or extra veggies! The variations on this recipe are endless. Have fun!
1 cup brown rice
2 cups shredded store bought rotisserie chicken
4 cups coleslaw mix (shredded cabbage and carrots)
2 cup shelled edamame
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 finely minced scallion, light and dark green part only
1 tablespoon sesame seeds
Cook rice according to package instructions. While rice is simmering, cook edamame in microwave following package instructions. Whisk together vinegar, soy sauce, sesame oil, ginger, scallion and sesame seeds. When ready to serve, place ½ cup of brown rice at bottom of bowl, top with ½ cup chicken, 1 cup coleslaw mix and ½ cup edamame on top of rice. Drizzle with a tablespoon of dressing and enjoy.
Makes about 4 servings