ASIAN VEGGIES, CHICKEN AND SORGHUM GRAIN BOWL

11/20/2020

Get those chopsticks ready! Flavorful carrots, snap peas and shredded cabbage combine with succulent chicken and sorghum grain for a fresh twist on traditional Asian cuisine.

INGREDIENTS

1 cup pearled sorghum, uncooked
4 cups water
12 ounces cooked, sliced chicken breast
2 cups shredded cabbage
1 ½ cups sugar snap peas
1 cup carrot ribbons
1 cup daikon radish ribbons
2 tablespoons furikake (Japanese nori seasoning)
Dressing
2 tablespoons vegetable oil
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
½ teaspoon sesame seeds
¼ teaspoon crushed red pepper flakes
¼ teaspoon garlic powder
¼ teaspoon ground ginger

Directions

Step 1

In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.

Step 2

Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.

Tip

For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!

Nutrition Facts

Per Serving: 567 calories; protein 29.9g 60% DV; carbohydrates 58.2g 19% DV; fat 22.2g 34% DV; cholesterol 63mg 21% DV; sodium 437.6mg 18% DV. Full Nutrition

Recipes source: https://www.allrecipes.com/recipe/254267/asian-veggies-chicken-and-sorghum-grain-bowl/