Easy Asian Chicken Rice Bowl

If you’re looking for a quick, satisfying meal that packs a flavorful punch, then the Easy Asian Chicken Rice Bowl is just what you need. This dish brings together the comforting goodness of rice, tender chicken, and vibrant vegetables, all drizzled with a savory-sweet sauce that will have your taste buds dancing with joy. Perfect for busy weeknights or meal prepping for the week ahead, this recipe checks all the boxes for a delicious, nutritious meal.

Why It’s My Go-To

The Easy Asian Chicken Rice Bowl is one of those recipes that has become a staple in my kitchen. It’s incredibly versatile, allowing me to use whatever ingredients I have on hand. The combination of rotisserie chicken, edamame, and a tangy sauce elevates the dish while keeping it super simple. Plus, it’s ready in under 30 minutes, making it perfect for a home-cooked meal without the fuss.

Ingredient Checklist

• 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

Before You Start: Equipment

• Large pot or rice cooker for cooking rice
• Skillet or wok for sautéing
• Mixing bowl for the sauce
• Measuring cups and spoons
• Serving bowls or meal prep containers

Easy Asian Chicken Rice Bowl: Step-by-Step Guide

Step 1: Prepare the Rice

Begin by cooking your rice according to the package instructions. If you’re using minute rice, it will only take a few minutes. Set it aside once it’s cooked.

Step 2: Make the Sauce

In a mixing bowl, whisk together the rice vinegar, reduced-sodium soy sauce, sesame oil, honey, and minced ginger. This sauce is the star of the show, so make sure it’s well combined.

Step 3: Sauté the Vegetables

In a skillet or wok over medium heat, add the coleslaw mix and sauté for about 3-4 minutes until it’s slightly softened. You want it to retain some crunch, so don’t overcook it.

Step 4: Add the Chicken and Edamame

Stir in the shredded rotisserie chicken and thawed edamame to the skillet. Pour about half of the sauce over the mixture, stirring to combine. Cook for another 2-3 minutes until everything is heated through.

Step 5: Assemble the Bowl

In serving bowls, layer the cooked rice, followed by the sautéed chicken and vegetable mixture. Drizzle the remaining sauce over the top and sprinkle with minced green onion and toasted sesame seeds for garnish.

Step 6: Serve and Enjoy!

Enjoy your Easy Asian Chicken Rice Bowl warm, and savor the delightful combination of flavors and textures.

Fresh Takes Through the Year

• Spring: Add fresh snap peas or asparagus for a seasonal crunch.
• Summer: Toss in some diced bell peppers and serve it cold for a refreshing salad.
• Fall: Incorporate roasted sweet potatoes for a hearty twist.
• Winter: Add some bok choy for a comforting winter meal.

Slip-Ups to Skip

When making the Easy Asian Chicken Rice Bowl, there are a few common mistakes to avoid:

• Overcooking the coleslaw mix can lead to a mushy texture. Aim for a slight crunch.
• Using regular soy sauce instead of reduced-sodium can make the dish overly salty.
• Forgetting to thaw the edamame can result in a cold, unappetizing bowl.
• Skipping the garnishes may leave your bowl looking less appealing and missing flavor.

Refrigerate, Freeze, Reheat

This Easy Asian Chicken Rice Bowl is perfect for meal prep! Here’s how to store it:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Freeze: You can freeze the chicken and vegetable mixture for up to 3 months. Just be sure to cook the rice fresh when you’re ready to serve.
• Reheat: Reheat in the microwave or on the stove until heated through. Add a splash of water or extra sauce to keep it moist.

Ask & Learn

Can I use different proteins instead of chicken?

Absolutely! This recipe works well with tofu for a vegetarian option or shrimp for a seafood twist.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute.

Is this dish gluten-free?

To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.

Can I make this dish spicy?

For a spicy kick, add some sriracha or red pepper flakes to the sauce or drizzle it on top before serving.

More from the Kitchen

• Sally’s Baking Addiction for delicious dessert recipes.
• Pinch of Yum for delightful and easy meal ideas.
• Minimalist Baker for simple and wholesome recipes.

Ready, Set, Cook

With the Easy Asian Chicken Rice Bowl, you have a delightful meal that brings together simple ingredients and flavors in a way that’s both satisfying and nutritious. Whether you’re feeding a family or just yourself, this bowl is sure to please and keep you coming back for more. So gather your ingredients, follow the steps, and dig into a bowl of goodness that you can feel good about. Enjoy every bite!

Easy Asian Chicken Rice Bowl

This Easy Asian Chicken Rice Bowl is a quick and flavorful meal that combines tender chicken, rice, and vibrant veggies!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Ingredients Equipment Method Notes

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 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

Equipment

• Large pot or rice cooker
• Skillet or Wok
• Mixing Bowl
• Measuring cups and spoons
• Serving bowls or meal prep containers

Method

 

1. Begin by cooking your rice according to the package instructions. If you're using minute rice, it will only take a few minutes. Set it aside once it's cooked.
2. In a mixing bowl, whisk together the rice vinegar, reduced-sodium soy sauce, sesame oil, honey, and minced ginger. This sauce is the star of the show, so make sure it’s well combined.
3. In a skillet or wok over medium heat, add the coleslaw mix and sauté for about 3-4 minutes until it's slightly softened. You want it to retain some crunch, so don’t overcook it.
4. Stir in the shredded rotisserie chicken and thawed edamame to the skillet. Pour about half of the sauce over the mixture, stirring to combine. Cook for another 2-3 minutes until everything is heated through.
5. In serving bowls, layer the cooked rice, followed by the sautéed chicken and vegetable mixture. Drizzle the remaining sauce over the top and sprinkle with minced green onion and toasted sesame seeds for garnish.
6. Enjoy your Easy Asian Chicken Rice Bowl warm, and savor the delightful combination of flavors and textures.

Notes

• For a vegetarian option, substitute chicken with tofu.
• Feel free to add seasonal vegetables like snap peas or bell peppers.
• Store leftovers in an airtight container in the fridge for up to 4 days.