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Asian Veggies, Chicken and Sorghum Grain Bowl

Rated as 4.5 out of 5 Stars
5 made it  |  0 reviews   |  1 photos

"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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20 m servings 575
Original recipe yields 4 servings


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  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.


  • Tip:
  • For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!

Nutrition Facts

Per Serving: 575 calories; 22.2 60.3 29.9 63 438 Full nutrition

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