Chicken Crispy Rice Salad

Directions

1. Preheat oven to 400,  prepare your instant rice based on boxed directions (2 cups rice, 2 cups water) fluff with a fork and cool until rice is not steaming. While rice is cooling, marinate your chicken in Bachan’s Sweet Honey, Salt and pepper. Place in the fridge. 

2. On a large baking sheet pour out the rice, season your rice with sesame oil, chili onion crunch and more Bachan’s Sweet Honey, Mix until rice is completely coated, add more of each if needed. Place in the oven for 15 minutes.

3. While rice is cooking, thinly slice your veggies, Prepare the dressing, combine all ingredients into a small bowl, whisk, and taste. Add more of each ingredient to balance the dressing to your preference.

4. After 15 minutes flip, mix and spread the rice around the pan, and place back in the oven for 15 minutes.

5. Prepare the chicken, in a medium pan coated with sesame oil, cook your chicken cubes until no longer pink in the center (165 F) remove from the pan set aside.

6. Mix your rice again, and place back in the oven for 10 minutes. After 10 minutes your rice should be brown and crisp, some pieces will be darker than others. If your rice is still not crispy enough, place back in the oven at 5 minute intervals.

7. Assemble your salad in a large bowl, combine chicken, cucumbers, peppers, green onions, cube both avocados rice before serving (to avoid browning), crispy rice, and dressing. Toss and serve immediately.