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Homemade 20 Minute Miso Sesame Chicken Bowls. photo

20 Minute Miso Sesame Chicken Bowls.

This 20 Minute Miso Sesame Chicken Bowl is a flavor-packed meal ready in no time!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons white miso paste
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon fresh grated/chopped ginger
  • 2 tablespoons rice vinegar
  • 1/4 cup ponzu sauce
  • 2 tablespoons lemon or lime juice (or both for extra zing)
  • 2 tablespoons toasted sesame seeds
  • 4-6 cups baby arugula
  • 2 cups shredded cabbage
  • 4 Persian cucumbers
  • 2 cups cherry tomatoes
  • 2 cups shredded rotisserie chicken
  • 2-3 cups cooked white rice
  • 1/2 cup chopped fresh cilantro or basil
  • 1-2 avocados sliced
  • Wonton chips for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board and knife
  • Serving bowls

Method
 

Cook 20 Minute Miso Sesame Chicken Bowls.
  1. In a medium bowl, whisk together the white miso paste, toasted sesame oil, grated ginger, rice vinegar, ponzu sauce, and lemon or lime juice. Taste and adjust with salt and chili flakes to your preference.
  2. While the dressing is coming together, chop your Persian cucumbers and halve the cherry tomatoes.
  3. In a large mixing bowl, combine the baby arugula, shredded cabbage, cucumbers, and cherry tomatoes. Pour the miso dressing over the salad and toss gently to coat everything evenly.
  4. Next, fold in the shredded rotisserie chicken and cooked white rice.
  5. Scoop the mixture into serving bowls and top with sliced avocado and a sprinkle of toasted sesame seeds. Serve with crispy wonton chips on the side.

Notes

  • Adjust the level of spice by adding more or less chili flakes.
  • For a vegetarian option, swap the shredded chicken for tofu or chickpeas.
  • Prep the dressing ahead of time and store it in the fridge for up to a week.