20 Minute Miso Sesame Chicken Bowls.
A bright, quick miso-sesame dressing dresses bowls of rice, shredded chicken and crunchy vegetables for an easy weeknight meal.
Equipment
- Blender or Food Processor
- Mixing Bowl
- Measuring Spoons
- Knife
- Cutting Board
- Spoon or spatula
- skillet (optional for wonton chips)
Ingredients
- 2 tablespoons white miso paste
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger grated or finely chopped
- 2 tablespoons rice vinegar
- 1/4 cup ponzu sauce
- 2 tablespoons lemon or lime juice fresh; may use a mix of both
- 2 tablespoons toasted sesame seeds
- salt to taste
- chili flakes to taste
- 4-6 cups baby arugula
- 2 cups shredded cabbage
- 4 Persian cucumbers sliced or halved
- 2 cups cherry tomatoes halved
- 2 cups shredded rotisserie chicken
- 2-3 cups cooked white rice
- 1/2 cup chopped fresh cilantro or basil
- 1-2 avocados sliced
- wonton chips for serving; optional
Instructions
- Make the miso-sesame dressing: combine white miso, toasted sesame oil, grated ginger, rice vinegar, ponzu, and lemon or lime juice in a blender or food processor and blend until smooth.
- Stir in the toasted sesame seeds and season the dressing with salt and chili flakes to taste.
- Prepare the bowls: divide baby arugula, shredded cabbage, sliced Persian cucumbers, and halved cherry tomatoes among bowls.
- Toss the greens and vegetables with enough miso dressing to lightly coat them.
- Add cooked white rice and shredded rotisserie chicken to each bowl.
- Top with sliced avocado and chopped cilantro or basil, and drizzle additional dressing over each bowl if desired.
- Serve with wonton chips on top or alongside for crunch.
Notes
- Make the dressing ahead and refrigerate for up to 3 days.
- Use rotisserie chicken to save time.
- Adjust ponzu and salt to taste, as miso can be salty.
- For extra crunch, top with fried wonton chips.
- Swap baby greens if you prefer a milder base.