Asian Veggies, Chicken and Sorghum Grain Bowl

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 567 Calories

Ingredients

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

Recipe Instructions

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.