UNITS USED:
3 qt. SaucepanInsulated Bowl
Premium Food Cutter
|
# of servings: 4 |
Calories / serving: 775 Grams |
Carbs / serving: 72 Grams |
Protein / serving: 27 Grams |
Fat / serving: 38 Grams |
|
INGREDIENTS: |
Calories (g) |
Carbs (g) |
Protein (g) |
Fat (g) |
|
1/4 c rice vinegar |
0 |
0 |
0 |
0 |
|
1 serving scallion [minced] |
9 |
2 |
1 |
0 |
|
2 tbsp. low salt soy sauces |
18 |
2 |
3 |
0 |
|
1 tbsp. toasted sesame |
70 |
3 |
2 |
6 |
|
1 tbsp. sesame oils |
130 |
0 |
0 |
14 |
|
1 tbsp. honey |
60 |
17 |
0 |
0 |
|
1 tsp ginger [fresh, minced] |
4 |
1 |
0 |
0 |
|
8.8 oz. ready-to-serve brown rice |
469 |
88 |
9 |
8 |
|
4 c coleslaw |
1301 |
118 |
8 |
84 |
|
2 c chicken [rotisserie, chilled, shredded] |
563 |
19 |
51 |
25 |
|
2 c edamame [shelled, thawed, frozen] |
474 |
39 |
36 |
16 |
DIRECTIONS:
-
Whisk the 7 ingredients on large insulated bowl. Cook rice using 3 QT Saucepan. Divide among 4 small bowls.
-
In a large insulated bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice, drizzle with remaining dressing.
WATCH VIDEO: Cooking with Nutricraft - Asian Chicken Rice Bowl
1 comment
It looks yummy and delicious.