(Semi-Homemade) Asian Chicken Bowl

I had my big “aha” cooking moment in 2003 when I was watching Sandra Lee’s semi-homemade series on Food Network. Okay, well, the actual “aha” moment didn’t come until many years later since I was only 19, undergrad, and eating Ramen. The whole idea of the show was combining fresh ingredients with store-bought items. THIS IS GENIUS! Especially if you are juggling a full schedule (or don’t really like to cook), but want to eat healthily.

Fast forward 18 years and I am still leaning into the semi-homemade technique. 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 find these with the bagged salad mix)
  • 1 bag frozen shelled edamame, thawed
  • Noodles or rice of your choice, 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 large mixing bowl combine 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 adding noodles, lots of coleslaw, chicken, and edamame.
  4. Top with sauce and green onions.

asian chicken bowl