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Ingredients
Sriracha Chicken
- 4 Chicken Breasts Fresh
- 3 Garlic Cloves minced
- 1 tsp Ginger minced
- 1/3 C Sriracha
- 1/2 C Soy Sauce
- 1/3 C Honey
- 3 Tb Rice Vinegar
- 2 Tb Sesame Oil
- 1/4 t Crushed Red Pepper
- Cilantro
- Chow Mein Noodles
- Butter Lettuce Leaves
Vinegar Rice
- 3/4 C Calrose Rice
- 1/2 Onion finely chopped
- 1 Tb Rice Vinegar
- 15 oz Chicken Stock
Ingredients
Sriracha Chicken
Vinegar Rice
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Instructions
Sriracha Chicken
- Combine the Garlic, Ginger, Srirach, Soy, Honey, Rice Vinegar, Sesame Oil and the Crushed Red Pepper in a bowl
- Place the Chicken breasts in a Crockpot and cover with the above sauce. cook on Low for 4-5 hours
- Remove the Chicken to a bowl to shred then return it to the Crockpot and mix well.
Vinegar Rice
- Combine the Rice, Onion, Vinegar and Chicken Stock in a pan and bring to a boil. Cover, reduce the heat and cook for 18 minutes.
- Remove the cover and stir thoroughly while keeping the Rice on the heat for another 3 minutes
Recipe Notes
Place a spoonful of the Rice on a Lettuce leaf topped with some of the Chicken and garnish with some Cilantro and the Chow Mein Noodles
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