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Asian Veggies, Chicken and Sorghum Grain Bowl

https://www.sorghumcheckoff.com/recipes/asian-veggies-chicken-and-sorghum-grain-bowl/

Serves 4

Prep Time

20 Minutes

Yield

4 servings

Sorghum Form

Pearled Grain

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

Ingredients

  • 3 cups cooked pearled sorghum
  • 12 oz cooked, sliced chicken breast
  • 2 cups shredded cabbage
  • 1 ½ cups 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
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger

Instructions

  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.

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