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
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
TERIYAKI CHICKEN RICE BOWL
If you love quick, easy, and delicious dinner recipes for your busy week nights, then look no further!! This Teriyaki Chicken Rice Bowl is easy to make and will be ready in less than 30 minutes.
Provided by April King
Categories Chicken Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet on medium high heat.
- Add cubed chicken and brown chicken until cooked through and it is no longer pink.
- While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
- Once Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
- Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion
Nutrition Facts : ServingSize 1.5 cup, Calories 214 kcal, Fat 8.3 g, SaturatedFat 1.3 g, Cholesterol 29.5 mg, Sodium 795 mg, Carbohydrate 23.9 g, Fiber 1.1 g, Sugar 17.6 g, Protein 12 g
CHICKEN RICE BOWL
This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN IN SOY MUSHROOM SAUCE
This is a really tasty, low fat dish. If you don't have time to marinade the chicken, don't bother. It really needs at least one hour, even better with longer. It comes from a Family Circle cookbook entitled "healthy eating". Cooking time is listed as the marinading time. This is not the kind of dish that you can run off and do other things while cooking it. You really do need to stand there..
Provided by Sassy Syrah
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
- Drain, reserving the liquid.
- Remove the stalks and slice mushrooms thinly.
- Combine soy, rice wine, sesame oil and ginger in a bowl.
- Add chicken and coat well.
- Marinade in the fridge for at least one hour.
- Bring a pot or wok filled with water to boil.
- The steamer is to sit on top, so select one that fits.
- Line a bamboo steamer with baking paper.
- Place chicken in steamer, reserving marinade.
- Put lid on and place over the boiling water.
- Steam for six minutes.
- Turn over and steam for an additional six minutes.
- While this is happening, prepare the bok choy.
- Wash it very well to remove all grit.
- Slice it into quarters lengthwise.
- Top the chicken with the bok choy, and steam for an additional 3 minutes.
- Do not overcook.
- Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
- Boil for two to three minutes.
- Add enough stock to cornflour to make a smooth paste.
- Add paste and remaining stock to saucepan.
- Stir over a medium heat for 2 minutes, until sauce thickens.
- Serve on a bed of rice, and bok choy.
- Arrange mushrooms decoratively on the chicken and drizzle with the sauce.
Nutrition Facts : Calories 409.5, Fat 19.8, SaturatedFat 5.6, Cholesterol 128.9, Sodium 753.8, Carbohydrate 8.9, Fiber 1.9, Sugar 2.2, Protein 45.8
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