Easy Asian Chicken Rice Bowl

Easy Asian Chicken Rice Bowl

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 4 servings


  • 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 ginger
  • 4 cups brown or white rice (you can use minute rice)
  • 4 cups coleslaw mix (about 9 ounces)
  • 2 cups shredded rotisserie chicken
  • 2 cups frozen shelled edamame thawed


  1. For dressing, whisk together first seven ingredients. Cook rice according to package directions. Divide among four bowls.
  2. 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.

Recipe Notes

Source: Taste of Home