The 15-Minute Dish That Will Wow Weeknight Dinner Guests

Name: California Roll Chicken Stack
Prep time: 10 min
Cook time: 5 min
Yield: 4 people
Ingredients: 1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 Oz.); 2 cups white rice (cooked and warm); 4 Tbsp rice vinegar; 1/2 tsp sugar (optional); 1 avocado (peeled, pitted, and diced); 1 Tbsp lemon juice; 1/4 cup Sriracha mayonnaise; 1 Tbsp soy sauce or coconut aminos (plus more for serving); 2 Tbsp sesame seeds; 1 cookie cutter (4-inch round (an empty 15 oz can works too!))

Hosting your monthly book club or women's circle at your place always sounds like a good idea—until it's the night before and you're frantically trying to think of something classy to cook for dinner.

Your Google searches stop here. This sushi-inspired recipe looks like it was made for Instagram, but it's a breeze to whip up. All you need is a few ingredients (most of which you probably already have on hand) and a cookie cutter, and you'll have a total crowd-pleaser in no time flat.

The star ingredient (and how your friends will know you're not trying to pass off takeout as your own creation) is PERDUE® SHORT CUTS® Carved Chicken Breast, which is filled with tons of juicy flavor and free of hormones (federal regulations prohibit the use of hormones in poultry) and preservatives—plus no antibiotics ever.

The best part? It's pre-cooked (but never frozen)—AKA it's a totally delicious time-saver, so you can spend less time stressing over dinner and more time soaking up the friend-fueled fun times.California Roll Chicken Stack - - PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 Oz.), white rice (cooked and warm), rice vinegar, sugar (optional), avocado (peeled, pitted, and diced), lemon juice, Sriracha mayonnaise, soy sauce or coconut aminos (plus more for serving), sesame seeds, Equipment: cookie cutter (4-inch round (an empty 15 oz can works too!)), , 1. Chop PERDUE® SHORT CUTS® Chicken into bite sized pieces. Spread them evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently until warm.; 2. In a measuring cup, stir the vinegar and the sugar together until sugar dissolves. Drizzle over the rice, mix well, and set aside.; 3. In small bowl, combine the diced avocado with the lemon juice and set aside. In another small bowl, combine the Sriracha mayonnaise with the soy sauce and set aside.; 4. Place a 4-inch cookie cutter or empty can on a serving plate. Spoon in 1/2 cup of rice. Using wet fingers, press down lightly to make sure the rice holds together. Layer in 1/4 cup of diced avocado and then 1/3 cup of chopped chicken. Carefully lift up the cookie cutter to reveal your California Roll Chicken Stack. Drizzle with Sriracha mayonnaise and sprinkle with sesame seeds. Serve with extra soy sauce if desired.; ; - <div class="content-wrapper">
<p class="step-instruction">Tip: To create a California Roll Chicken Rice Bowl, spoon in ½ cup of the rice into a bowl. Spoon diced avocado onto one side of the bowl and chopped chicken onto the other. Drizzle with Sriracha mayo and sprinkle with sesame seeds.</p>

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California Roll Chicken Stack

Prep Time

10 minutes
Cook Time

5 minutes
Servings

4 people

Ingredients

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1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 Oz.)
2 cups white rice cooked and warm
4 Tbsp rice vinegar
1/2 tsp sugar optional
1 avocado peeled, pitted, and diced
1 Tbsp lemon juice
1/4 cup Sriracha mayonnaise
1 Tbsp soy sauce or coconut aminos plus more for serving
2 Tbsp sesame seeds

Equipment

1 cookie cutter 4-inch round (an empty 15 oz can works too!)

Instructions

1. Chop PERDUE® SHORT CUTS® Chicken into bite sized pieces. Spread them evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently until warm.
2. In a measuring cup, stir the vinegar and the sugar together until sugar dissolves. Drizzle over the rice, mix well, and set aside.
3. In small bowl, combine the diced avocado with the lemon juice and set aside. In another small bowl, combine the Sriracha mayonnaise with the soy sauce and set aside.
4. Place a 4-inch cookie cutter or empty can on a serving plate. Spoon in 1/2 cup of rice. Using wet fingers, press down lightly to make sure the rice holds together. Layer in 1/4 cup of diced avocado and then 1/3 cup of chopped chicken. Carefully lift up the cookie cutter to reveal your California Roll Chicken Stack. Drizzle with Sriracha mayonnaise and sprinkle with sesame seeds. Serve with extra soy sauce if desired.

Recipe Notes

Tip: To create a California Roll Chicken Rice Bowl, spoon in ½ cup of the rice into a bowl. Spoon diced avocado onto one side of the bowl and chopped chicken onto the other. Drizzle with Sriracha mayo and sprinkle with sesame seeds.

Ingredients

Equipment

Instructions

Recipe Notes

Extras