Asian Chicken Rice Bowl Recipe

Ingredients

1/4 cup rice vinegar1 green onion, minced2 tablespoons reduced-sodium soy sauce1 tablespoon toasted sesame seeds 1 tablespoon sesame oil1 tablespoon honey1 teaspoon minced fresh gingerroot1 package (8.8 ounces) ready-to-serve brown rice4 cups coleslaw mix (about 9 ounces) 2 cups shredded rotisserie chicken, chilled2 cups frozen shelled edamame, thawed

Preparation

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.