Asian Chicken Bowl



Looking for something a little lighter for a quick supper that you can feel good about eating? This dish is for you!

Chock full of vegetables and low-fat, it’s a really flexible dish that you can tweak to your own family’s taste, not to mention a great way to use up odds and ends of meat and vegetables.

Use either leftover cooked chicken (or beef would work, as well), buy a rotisserie chicken and take the meat off or cook up a few chicken breasts right in the broth, if you prefer.

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4 Comments

  1. This recipe looks very delicious and healthy. I love bok choy and mushrooms. Especially Udon noodle. :D

  2. Hi Julie, I almost always buy baby bok choy. I just cut off the end and then throw the individual leaves in. If using regular, I think rough chopping the leaves would be the best approach. I used to add it at the end thinking it might cook away to nothing but more recently, I’ve added it earlier and found it stands up very well. It will cook well enough either way. The later addition does preserve the shape a little better. Enjoy! – Jen

  3. Hi love this recipe. Wanted to try throwing in the bok choy. Would you say its better to use regualr bok choy or baby bok choy and does it get cooked enough throwing it in at the end?

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