< img src =" https://3fm1bd1tbjvmfqt9x2kb6lv2-wpengine.netdna-ssl.com/wp-content/uploads/2021/07/Recipes.png" alt=""> I had my big”aha” cooking moment in 2003 when I was enjoying Sandra Lee’s semi-homemade series on Food Network. Okay, well, the real “aha” moment didn’t come until several years later on given that I was only 19, undergrad, and consuming Ramen. The entire idea of the show was integrating fresh ingredients with store-bought products. THIS IS GENIUS! Specifically if you are juggling a full schedule (or don’t actually like to cook), but wish to consume healthily.
Quick forward 18 years and I am still leaning into the semi-homemade strategy. Thanks, Sandra!
Asian Chicken Bowl Ingredients
- 1 Precooked rotisserie chicken, skin removed and cut into pieces
- 1 bag or 4 cups pre-chopped coleslaw, no sauce (you discover these with the bagged salad mix)
- 1 bag frozen shelled edamame, thawed
- Noodles or rice of your option, cooked (I like Udon noodles for this recipe)
- 1 Tablespoon Rice Vinegar
- 1 Tbsp Sesame oil
- 1-2 Tablespoon Chili Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Tahini
- Green onion, sliced for topping
- In a large mixing bowl integrate coleslaw, 1 Tbsp soy sauce, rice vinegar, and sesame oil. Mix and set aside while preparing the other parts of the meal.
- To make the sauce: Combine 1 tablespoon soy sauce, tahini, and chili sauce. Mix well.
- Assemble your bowl by including noodles, lots of coleslaw, chicken, and edamame.
- Leading with sauce and green onions.