Leftover Chicken and Rice Bowl with Soy Ginger Sauce
A quick and easy bowl using leftover chicken and rice, drizzled with a savory soy ginger sauce. Perfect for a satisfying and portable lunch.
Ingredients
- •1 cup cooked leftover chicken, shredded or diced
- •1 cup cooked leftover rice (white or brown)
- •1/2 cup mixed greens or spinach
- •1/4 cup shredded carrots
- •1/4 cup cucumber, diced
- •1 tablespoon soy sauce
- •1 teaspoon rice vinegar
- •1 teaspoon sesame oil
- •1/2 teaspoon grated fresh ginger
- •1/4 teaspoon garlic powder
- •Pinch of red pepper flakes (optional)
- •1 tablespoon chopped green onions, for garnish (optional)
- •1/2 teaspoon sesame seeds, for garnish (optional)
Dietary Info
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, garlic powder, and red pepper flakes (if using) to create the soy ginger sauce. Set aside.
- 2
Heat the leftover chicken and rice in a microwave or on the stovetop until warmed through. If using a microwave, heat for 1-2 minutes. If using a stovetop, heat in a small pan over medium heat for 3-5 minutes, stirring occasionally.
- 3
In a serving bowl, arrange the warmed rice on one side and the mixed greens or spinach on the other.
- 4
Add the warmed chicken, shredded carrots, and diced cucumber to the bowl, arranging them neatly over the rice and greens.
- 5
Drizzle the prepared soy ginger sauce generously over the entire bowl. Garnish with chopped green onions and sesame seeds, if desired, before serving.
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