ASIAN BOWL RECIPE RECIPES

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

ASIAN CHICKEN RICE BOWL RECIPE: HOW TO MAKE IT

Asian Chicken Rice Bowl Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

For dressing, whisk together first 7 ingredients. 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.

Nutrition Facts : Calories 429 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 616mg sodium, CarbohydrateContent 38g carbohydrate (13g sugars, FiberContent 5g fiber), ProteinContent 32g protein. Diabetic Exchanges 3 lean meat

ASIAN NOODLE BOWL RECIPE - FOOD.COM

Asian Noodle Bowl Recipe - Food.com image

This is the perfect dish to change things up a bit, while still using familiar ingredients that can be found almost anywhere.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup sliced almonds
12 ounces whole wheat spaghetti
2 cups broccoli, tops cut into florets, stems peeled and sliced thinly
2 cups snow peas, trimmed
1 red bell pepper, cut into 1 inch pieces
1/2 cup almond butter
1/4 cup reduced sodium soy sauce
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon chili-garlic sauce, such as Sriracha
1 scallion, green part only

Steps:

Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

Nutrition Facts : Calories 409.9, FatContent 15, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 419.5, CarbohydrateContent 59.6, FiberContent 4.9, SugarContent 8.6, ProteinContent 16.3

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