Crispy Chicken Banh Mi Bowls

Ingredients

• Water

  ½ cup or 118g

• Rice wine vinegar

  ½ cup or 119g

• Granulated sugar

  white

  ⅓ cup or 67g

• Radishes

  raw

  ¼ cup slices or 29g

• Carrots

  raw

  ¼ cup strips or slices or 31g

• Chicken breast

  raw, skinless

  1 ½ lb or 680g

• Granulated sugar

  white

  1 tbsp or 13g

• Rice wine vinegar

  1 tbsp or 15g

• Lemongrass

  Freshdirect

  15g

• Fish sauce

  1 tbsp or 18g

• Tamari soy sauce

  ¼ cup or 72g

• Onion

  raw

  1 small or 70g

• Jalapeno peppers

  raw

  1 pepper or 14g

• Garlic

  raw

  4 clove or 12g

• Cilantro

  raw, coriander leaves

  ¼ cup or 4g

• Sesame oil

  1 tbsp or 14g

• White rice

  long-grain, regular, raw, enriched

  2 cup or 370g

• Cucumber

  raw, with peel

  ½ cucumber or 151g

• Sriracha

  4 tsp or 20g

• Mayonnaise

  regular, salted

  ½ cup or 110g

Directions

1. Pickled veggies: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.
2. Crispy chicken: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.
3. Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the saute setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapenos, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.
4. Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the 'chicken' setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the 'vent' setting and allow it to vent completely before removing lid.
5. Position a rack in the center of the oven and preheat to the 'broiler' setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle 1/4 cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.
6. Assemble: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapenos, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.
7. Recipe by: Little Spice Jar (source: http://littlespicejar.com/chicken-banh-mi-bowls/)