This quick weeknight dinner comes together with some easy prep work and lots of flavor!
We start with a 30 minute chicken marinade or you could put it in the fridge before work and have it ready by dinner time. Some jasmine rice and my favorite part, a incredibly easy slaw to bring it all together. I like to buy a bag of prepackaged slaw with cabbage and carrots. It doesn’t get more convenient than that.
I like to use sugar and sodium free Marukan rice vinegar for the chicken marinade and sweet and tangy flavor for the slaw. It is all really about quality ingredients and keeping it as healthy as possible.
Okay, let’s get started!
Chicken and Rice Vinegar Slaw Bowls
Bold flavors but quick to the table. This chicken and rice bowl is brought together with a yummy rice vinegar slaw.
Servings: 4 servings
Ingredients
- 2 chicken breasts, sliced into bite size pieces
- 1/4 cup Marukan rice vinegar sodium and sugar free
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 1 tsp gochujang sauce
- 1 tbsp. ginger paste
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1/2 tsp Chinese 5-spice
- 1/4 tsp cayenne pepper
- 2 cups cabbage and carrot slaw I buy a prepackaged bag in the salad section of the grocery store.
- 1 1/2 tbsp. Marukan rice vinegar sweet and tangy
- 1/4 cup canola or vegetable oil
- 1 tbsp. hoisin sauce
- 1 lime
- 1 tsp. sugar
- 1 tsp chives, minced
- 3 green onions, sliced
- 1/2 tbsp. mint, chopped
- 1 tbsp cilantro, chopped
- 1 tsp sesame seeds I use black sesame seeds but you can use whatever you like.
- 2 cups Jasmine rice cooked
Instructions
- In a large zip lock or Tupperware add the chicken along with the sodium and sugar free rice vinegar, soy, brown sugar, gochujang, garlic, sesame oil, ginger paste, Chinese-5 spice, and cayenne pepper.
- Seal and mix all the ingredients together, Refrigerate for at least 30 minutes.
- To cook, heat a large pan over medium heat. Add about 1 tbsp. of canola oil and the chicken with about 3/4 of the marinade. Throw the rest away.
- Stir/cook until the sauce has thickened and the chicken is cooked through.
- Set aside and mix up the slaw.
- In a small bowl add the rice vinegar, half a lime, juiced, hoisin sauce, canola oil, mint, cilantro, sugar, chives, and sesame seeds. Whisk then toss with the cabbage and carrot slaw.
- To serve add a even amount of rice to four bowls, top with chicken, and finish off with the vinegar slaw. Garnish with the green onions.
- ENJOY!
