Asian Veggies, Chicken and Sorghum Grain Bowl recipe

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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)
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

Nutrition Info

566.8 calories
carbohydrate: 58.2 g
cholesterol: 63 mg
fat: 22.2 g
fiber: 4.3 g
protein: 29.9 g
saturatedFat: 3.8 g
servingSize: -
sodium: 437.6 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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