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Asian Chicken Rice Bowl

This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. —Christianna Gozzi, Asteria, New York
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1/4 cup rice vinegar
  • 1 green onion, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon minced fresh gingerroot
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 4 cups coleslaw mix (about 9 ounces)
  • 2 cups shredded rotisserie chicken, chilled
  • 2 cups frozen shelled edamame, thawed


  • For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls.
  • In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

Asian Chicken Rice Bowl Tips

What else can I add to this Asian rice bowl?

To punch up the flavor and textures of your Asian rice bowl, try adding some finely chopped fresh cilantro, thinly sliced or shredded cabbage, or chopped peanuts (for crunch). You can even swap out the rotisserie chicken for pulled pork or pork belly. Add a sunny-side-up fried egg on top, or experiment with adding extra cooked grains such as barley, farro, or quinoa.

How do Asian rice bowls vary across cultures?

Rice bowls are a big staple of Asian cuisine, and nearly all contain these basic elements: A base consisting of a rice, noodle, vegetable, or grain; toppings such as vegetables, proteins, and/or dairy; a sauce (teriyaki, soy sauce, gochujang, sriracha, mirin); and a garnish (shredded vegetables or chopped herbs, crunchy nuts or seeds, pickled vegetables).
Within that standard base, there are varying flavors, spices, sauces and proteins that go into bowls across separate Asian cultures. This is how we have come to know many different Asian bowls such as Japanese donburi, Korean bibimbap, Buddha bowls, Thailand’s khao soi, Indonesia’s bakmi ayam, and Signapore’s mee siam.

What's the best way to make rice?

As there are so many varieties of rice available, cooking rice can sometimes seem a little daunting. First, check out our handy guide on cooking rice to determine the the best way to make rice, including correct ratio of water to rice that you will need, depending on the rice you are cooking.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant 
Nutrition Facts
1 serving: 429 calories, 15g fat (2g saturated fat), 62mg cholesterol, 616mg sodium, 38g carbohydrate (13g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.


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Average Rating:
  • Kelsey
    Jun 9, 2020

    It needs more dressing and it needs way more rice. This doesn't have a lot of flavor.

  • Colleen
    Apr 21, 2020

    No comment left

  • pammy54
    Apr 28, 2019

    I usually have all of these ingredients in my refrigerator and pantry anyway. I have been trying to get flavor into my food with spices and seasonings, rather than fats and sugars. I don't care for brown rice, so I steamed some basmati rice, which I love! I did add on some crushed peanuts on top. I think what I like about this dish is the texture of the food, and ease of preparation, along with the flavors. Also, I added a few red pepper flakes to the dressing as I like a little bit of heat in my Asian food. This is a great recipe!

  • pajamaangel
    Mar 8, 2019

    No comment left

  • tamarapearson
    Jan 28, 2019

    Really tasty-the dressing is delicious. Will definitely make again.

  • Cindy
    Jan 25, 2019

    Enjoyable and easy to make once you have ingredients on hand. My hubby