< 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

How To

  1. 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.
  2. To make the sauce: Combine 1 tablespoon soy sauce, tahini, and chili sauce. Mix well.
  3. Assemble your bowl by including noodles, lots of coleslaw, chicken, and edamame.
  4. Leading with sauce and green onions.

asian chicken bowl




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