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Homemade 20 Minute Miso Sesame Chicken Bowls. photo

20 Minute Miso Sesame Chicken Bowls.

Quick miso sesame chicken bowls with baby arugula, shredded cabbage, cucumbers, cherry tomatoes, rice and rotisserie chicken, finished with a tangy miso-ponzu dressing and wonton chips.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoonswhite miso paste
  • 2 tablespoonstoasted sesame oil
  • 1 tablespoonfresh grated/chopped ginger
  • 2 tablespoonsrice vinegar
  • 1/4 cupponzu sauce
  • 2 tablespoonslemon or lime juice I like to use both
  • 2 tablespoonstoasted sesame seeds
  • salt and chili flakes
  • 4-6 cupsbaby arugula
  • 2 cupsshredded cabbage
  • 4 Persian cucumbers
  • 2 cupscherry tomatoes
  • 2 cupsshredded rotisserie chicken
  • 2-3 cupscooked white rice
  • 1/2 cupchopped fresh cilantro/basil
  • 1-2 avocados sliced
  • wonton chips for serving

Equipment

  • Blender
  • Bowl
  • Whisk

Method
 

Instructions
  1. Make the dressing: in a blender or a bowl, combine 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, and 2 tablespoons lemon or lime juice. Blend or whisk until smooth.
  2. Stir in 2 tablespoons toasted sesame seeds and season the dressing with salt and chili flakes to taste. Set dressing aside.
  3. Prepare the bowl components: slice the 4 Persian cucumbers, halve the 2 cups cherry tomatoes, slice the 1–2 avocados, and have the 4–6 cups baby arugula, 2 cups shredded cabbage, 2 cups shredded rotisserie chicken, 2–3 cups cooked white rice, and 1/2 cup chopped fresh cilantro/basil ready.
  4. Divide the arugula and shredded cabbage evenly among bowls. Add the sliced cucumbers and halved cherry tomatoes, then toss the greens and vegetables with enough miso dressing to lightly coat them.
  5. Top each bowl with a portion of cooked white rice, shredded rotisserie chicken, avocado slices, and chopped cilantro/basil. Drizzle additional dressing over the bowls if desired.
  6. Serve immediately with wonton chips on top or on the side, and sprinkle additional chili flakes or salt if desired.

Notes

Notes
Crispy Wontons:
Heat the avocado or olive oil in a skillet. Add
wonton wraps
or
egg roll wraps
and let cook for 1-2 minutes, until deeply golden and crisp. Drain on paper towels, then sprinkle with flaky salt and toasted sesame seeds.