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!