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Easy Asian Chicken Rice Bowl

Christy Denney, The Girl Who Ate Everything
  • 15 minutes
  • Serves 4

INGREDIENTS

1/4 cup

rice vinegar

1

green onion (minced)

2 tbsp

reduced-sodium soy sauce

1 tbsp

toasted sesame seeds

1 tbsp

sesame oil

1 tbsp

honey

1 tsp

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 person Recommend This Recipe