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(Semi-Homemade) Asian Chicken Bowl

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I had my huge “aha” cooking second in 2003 after I was watching Sandra Lee’s semi-homemade collection on Food Network. Okay, effectively, the precise “aha” second didn’t come till a few years later since I used to be solely 19, undergrad, and eating Ramen. The entire concept of the present was combining recent components with store-bought gadgets. THIS IS GENIUS! Especially if you’re juggling a full schedule (or don’t actually wish to cook dinner), however wish to eat healthily.

Fast ahead 18 years and I’m nonetheless leaning into the semi-homemade approach. Thanks, Sandra!

Asian Chicken Bowl Ingredients 

  • 1 Precooked rotisserie rooster, pores and skin eliminated and minimize into items
  • 1 bag or 4 cups pre-chopped coleslaw, no sauce (you discover these with the bagged salad combine)
  • 1 bag frozen shelled edamame, thawed
  • Noodles or rice of your selection, cooked (I like Udon noodles for this recipe)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame oil
  • 1-2 Tbsp Chili Sauce
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Tahini
  • Green onion, chopped for topping

How To

  1. In a big mixing bowl mix coleslaw, 1 Tbsp soy sauce, rice vinegar, and sesame oil. Mix and put aside whereas making ready the opposite components of the meal.
  2. To make the sauce: Combine 1 tablespoon soy sauce, tahini, and chili sauce. Mix effectively.
  3. Assemble your bowl by including noodles, a number of coleslaw, rooster, and edamame.
  4. Top with sauce and inexperienced onions.

asian chicken bowl



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