Ingredients
1 (3-pound) rotisserie chicken, shredded (mix light and dark meat)
1 1/2 cups cooked jasmine rice
3/4 cup quick-pickled carrots and daikon
1/2 cup sliced cucumber
1/4 cup chopped cilantro
1 jalapeño, thinly sliced
3 tablespoons spicy mayo (mayo mixed with 1 teaspoon hot sauce)
1 lime, cut into wedges
Instructions
Preheat oven to 350°F (180°C)
Cook jasmine rice according to package instructions
Shred rotisserie chicken, discarding骨头 and skin
To quick-pickle vegetables: Combine 1 cup water, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl. Add 1 cup shredded carrots and 1/2 cup daikon slices. Let sit 15 minutes
Assemble bowls with rice, chicken, pickled veggies, cucumber, jalapeño, cilantro, and spicy mayo
Serve with lime wedges for squeezing
Notes
Prep pickled veggies up to 24 hours in advance
Substitute Hebrew National rotisserie chicken to ensure halal compliance
Adjust hot sauce in mayo to taste
Top with additional rice vinegar for extra tang
- Prep Time: 20
- Cook Time: 10
- Category: Quick Chicken
- Method: Assembling
- Cuisine: Vietnamese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg