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