Easy Asian Chicken Rice Bowl made with rotisserie chicken, edamame, green onions topped with an Asian dressing served over brown or white rice.
I’m always looking for an easy healthy dinner and this Easy Asian Chicken Rice Bowl fits the bill.
EASY ASIAN CHICKEN RICE BOWL
It has rained for a week straight here in Florida and I’m about to lose my mind. I enjoy the occasional rainy day because it brings everyone inside and screams “Let’s watch movies and snuggle!” Rain also makes me want to make chocolate chip cookies which my family loves but it’s not so nice on the waistline.
But an entire week has me going crazy. I could never survive in Seattle. This Arizona born girl needs sunshine to feed my soul. I physically can feel a mood shift when the sun comes out.
For all my friends out west this is the last week of school which means kids full-time at home. You have to have an arsenal of quick meals and I have your back with this Easy Asian Chicken Rice Bowl.
Basically you throw everything together with a homemade Asian dressing and call it dinner. Ta da!
CAN I USE PULLED PORK?
Absolutely. Pulled pork is a great sub here for rotisserie chicken however my family loves chicken in this recipe.
DO I HAVE TO USE SESAME OIL?
If you like cooking Asian food, you’ll want to make sure you have sesame oil on hand as it gives it that authentic taste and it simply cannot be replaced by other oils. You’ll use it in this Sesame Chicken Dip and this Beef Broccoli Stir Fry.
DO I EAT THIS HOT OR COLD?
This Easy Asian Chicken Rice Bowl can be eaten EITHER hot or cold. I prefer it hot but cold is great too.
If you like this Easy Asian Chicken Rice Bowl, you’ll love these recipes:
Easy Asian Chicken Rice Bowl
Servings: 4 servings
reduced-sodium soy sauce
toasted sesame seeds
brown or white rice
(you can use minute rice)
(about 9 ounces)
shredded rotisserie chicken
frozen shelled edamame
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. Can be eaten cold or warm.