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.
Prep Time10 minutes
Cook Time5 minutes
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.
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.
Loading More Posts...