Asian Chicken Rice Bowl Recipes

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ASIAN CHICKEN RICE BOWL



Asian Chicken Rice Bowl 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

Time 20m

Yield 4 servings.

Number Of Ingredients 11

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, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

ASIAN CHICKEN RICE BOWLS



Asian Chicken Rice Bowls image

These bowls are quick and easy when you begin with Asian Helper®.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 7

1 2/3 cups hot water
1 box Asian Helper® chicken fried rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup water
1 bag (1 lb) frozen stir-fry vegetables, thawed, drained
2 tablespoons slivered almonds, if desired

Steps:

  • In 2-quart saucepan, heat 1 2/3 cups hot water and uncooked rice (from Asian Helper box) to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes or until liquid is absorbed.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until outside of chicken turns white. Stir in seasoning mix (from Asian Helper box), 1/4 cup water and the vegetables; heat to boiling.
  • Reduce heat; cover and simmer about 6 minutes, stirring occasionally, until vegetables are crisp-tender. To serve, spoon chicken mixture over bowls of hot rice.

Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g

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