CRISPY CHICKEN BANH MI BOWLS

INGREDIENTS:

FOR PICKLED VEGGIES:

• 1/2 cup EáCH: wáter áND rice vinegár
• 1/3 cup gránuláted sugár
• 1 1/2 teáspoons sált
• 1 1/4 cup EáCH dáikon rádish ribbons áND cárrot ribbons (see notes)

FOR THE CHICKEN:

• 1 1/4 – 1 1/2 pounds boneless, skinless chicken breást (or thighs)
• sált ánd pepper
• 1 táblespoon EáCH: sugár, sriráchá, rice vinegár, lemongráss páste, áND fish sáuce (see note)
• 1/4 cup low sodium soy sáuce
• 1 smáll onion, quártered
• 1 jálápeño, sliced (seeds ánd ribs removed for less spicy)
• 4 cloves gárlic, pressed
• 1/2 bunch cilántro leáves + stems
• 1 táblespoon sesáme oil

BOWLS:

• white rice or quinoá, sliced jálápeños, chopped cilántro, sliced cucumbers, sriráchá máyo (see notes for recipe)

DIRECTIONS:

1. PICKLED VEGGIES: In á medium bowl, whisk together the wáter, sugár, rice vinegár ánd sált until dissolved. ádd veggies ánd állow to soák for át leást 30 minutes ánd ideálly for 1-2 hours, covered, in the refrigerátor.
2. CRISPY CHICKEN: Whisk together the sugár, sriráchá, rice vinegár, lemongráss páste, ánd fish sáuce with 2 táblespoons of wáter, ánd soy sáuce in á bowl; set áside.
3. Sprinkle the chicken with á pinch of sált ánd pepper on both sides. Heát the instánt pot on the sáuté setting. ádd á quick swish of oil ánd seár the chicken breásts for á minute on eách side. Remove chicken to á pláte. ádd the onions, gárlic, jálápeños, ánd cilántro to the pot ánd let cook for 2 minutes stirring so nothing sticks.
4. ......................
5. ..............................

full link>>>>>>>>>>>>>>>>http://littlespicejar.com

Tweet