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
- 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.
- To make the sauce: Combine 1 tablespoon soy sauce, tahini, and chili sauce. Mix well.
- Assemble your bowl by adding noodles, lots of coleslaw, chicken, and edamame.
- Top with sauce and green onions.
