UNITS USED:
| 3 qt. Saucepan | |
| Insulated Bowl | |
| 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:
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Whisk the 7 ingredients on large insulated bowl. Cook rice using 3 QT Saucepan. Divide among 4 small bowls.
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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
