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Easy Asian Chicken Rice Bowl

Easy Asian Chicken Rice Bowl

Easy Asian Chicken Rice Bowl made with rotisserie chicken, edamame, green onions topped with an Asian dressing served over brown or white rice.

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