Shredded Chicken Rice Bowl
Recipe by Katie Webster of @healthyseasonal
Here’s another fun twist on the viral salmon and rice bowl. This one is made with sesame aioli with fish sauce, mayo and toasted sesame oil. We’ve topped our bowls with pressure cooker shredded chicken breast, cucumbers, brown rice, scallions and Toasted Sesame Roasted Snacks.
- Combine chicken and ½ cup water in the insert of a pressure cooker. Seal lid, close pressure valve and set to high heat pressure cooking for 20 minutes. When timer goes off, carefully set vent to release the steam. Remove lid. Transfer the chicken to a cutting board and shred with two forks.
- Meanwhile, combine the remaining 1 ½ cup water and quick cooking brown rice in a small saucepan. Cook according to package instructions. Keep warm.
- Stir mayonnaise, Sriracha, sesame oil, soy sauce and fish sauce in a large bowl.
- Add hot rice and hot shredded chicken and half of the scallions. Stir to combine. Divide among four wide bowls. Top with the remaining scallions, cucumber and seaweed snacks. Garnish with sesame seeds. Serve with additional sriracha and soy sauce at the table.
Ingredient Note: Quick cooking brown rice cooks in about 10 minutes. Regular brown rice can be substituted. Or reheat leftover rice if your happen to have it on hand. You will need a total of 3 cups cooked brown rice for this recipe.