Ingredients
Bowls
- 1 1/2 cups long-grain rice uncooked
- 2 1/4 cups water or package amount
- 2 cups shredded rotisserie chicken skin removed if desired
- 1 cup shelled edamame cooked
- 1 medium English cucumber diced
- 1 medium carrot shredded
- 2 scallions sliced
Sesame ginger sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey
- 1 teaspoon fresh grated ginger
- 1 teaspoon toasted sesame seeds
Equipment
- Rice cooker or saucepan
- Small bowl and whisk
- Knife and cutting board
Instructions
- Rinse rice until water is mostly clear. Combine with measured water and cook in a rice cooker or covered saucepan according to package directions. Rest 5 minutes, then fluff.
- Remove rotisserie chicken from the bones and shred into bite-size pieces. If serving warm, reheat until steaming and 165°F. Dice cucumber, shred carrot and cook edamame according to package.
- Whisk soy sauce, rice vinegar, sesame oil, honey and grated ginger until combined. Add a splash of water for a lighter drizzle.
- Divide rice among four bowls. Arrange chicken, edamame, cucumber and carrot on top. Spoon over sesame ginger sauce and finish with scallions and sesame seeds.
- Serve warm rice with warm or chilled toppings. Keep extra sauce on the side so vegetables remain crisp and each person can season to taste.
Nutrition
Serving: 1bowlCalories: 520kcalCarbohydrates: 67gProtein: 31gFat: 13gSodium: 690mgFiber: 5g
Video
Notes
Chicken safety: Refrigerate rotisserie chicken within 2 hours. Reheat leftovers to 165°F (74°C); a cold bowl can use properly refrigerated chicken without reheating.
Allergens: Contains soy and sesame. Check packaged ingredient labels.
Nutrition: Approximate per bowl; chicken, rice and soy sauce brands vary.
Cost: Estimated US$11 for four bowls: chicken US$5, rice US$1, edamame US$2, vegetables US$2, dressing US$1 for the quantities used.
Video: Married to BBQ demonstrates a related preparation. The video tries a viral chicken bowl; this recipe gives a distinct veggie-forward sesame-ginger variation.
