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Ingredients
Sticky Chicken
- 4-5 Chicken Breasts
- 2 Tb Vegetable Oil
- 1 Tb Soy Sauce
- 3 Tb Peanut Butter
- 3 Tb Ketchup
- 1 tsp Kosher Salt
- 2 Tb Sriracha
- 2 Limes cut into wedges
- 3 Tb Cilantro chopped
“Sushi” Rice Risotto
- 1/2 Yellow Onion small dice
- 1 Tb Rice Vinegar
- 3/4 C Calrose Rice
- 15 oz Chicken Stock
- 1/2 C Carrots shredded
- 1/4 C Cheese shredded blend of Parmasean, Romano and Asiago
Ingredients
Sticky Chicken
“Sushi” Rice Risotto
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Instructions
Sticky Chicken
- In a bowl mix together the Vegetable Oil, Soy Sauce, Peanut butter, Ketchup, Salt and Sriacha Place the Chicken Breasts in the bottom of a crock pot and pour the sauce over the top. Cook on low for 4-6 Hours
- Serve with a sprinling of chopped Cilantro and Lime wedges to squeeze over the top
“Sushi” Rice Risotto
- Place the Onion, Rice, Vinegar and Stock in a pan and bring to a boil. Turn the heat down and cover. Cook for 18 minutes
- Remove the cover and fold in the shredded Carrots. Leave on the heat uncovered for another 3 minutes
- Stir in the Cheese blend and serve
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