Ingredients
Chicken, rice and finishing sauce
- 450 g cooked skinless rotisserie chicken breast shredded; about 3 packed cups
- 600 g cooked jasmine rice about 4 cups
- 150 g cooked green peas cooked from frozen and drained; about 1 cup
- 30 ml reduced-sodium soy sauce 2 tablespoons
- 30 ml fresh lemon juice 2 tablespoons
- 28 g chili crisp about 2 tablespoons
- 40 g scallions thinly sliced; about 1/2 cup
- 30 ml water 2 tablespoons, plus extra if needed
Equipment
- 1 Large microwave-safe bowl with vented lid
- 1 small mixing bowl
- 1 wide spoon
- 1 Instant-read thermometer
Instructions
Warm and assemble
- Cook frozen peas according to their package directions, drain and measure 150 g cooked peas. If starting with uncooked rice, cook enough to yield 600 g and allow extra time; the stated timing assumes cooked rice.
- Put the cooked rice, chicken, peas and water in a large microwave-safe bowl. Cover with a vented microwave-safe lid. Microwave in 1-minute intervals, stirring between intervals, until several places reach 165°F (74°C). Alternatively heat in a covered skillet over medium-low heat, stirring and adding a small splash of water as needed.
- Mix the soy sauce, lemon juice and chili crisp in a small bowl. Fold into the hot chicken-rice mixture with a wide spoon, then divide among four bowls.
- Scatter the sliced scallions over the bowls and serve immediately. Taste before adding any extra salt, since rotisserie chicken and sauces vary in saltiness.
Nutrition
Serving: 1 bowl (1/4 batch)Calories: 439.4kcalCarbohydrates: 50.7gProtein: 38.8gFat: 8.6gSaturated Fat: 1.5gCholesterol: 96.8mgSodium: 678.8mgPotassium: 741.6mgFiber: 3.1gSugar: 2.8gCalcium: 48.8mgIron: 1.6mg
Notes
Nutrition is an ingredient-based estimate per one-quarter recipe using USDA SR Legacy skinless rotisserie breast, cooked long-grain rice and the Lao Gan Ma Spicy Chili Crisp label. Includes all sauce; brand seasoning and cooking losses vary. Trans fat, mono/polyunsaturated fat and vitamins A/C are omitted because source data are incomplete. Prep/cook timing assumes cooked rice. Refrigerate within two hours in shallow containers at 40°F (4°C) or below; use within three to four days of the oldest cooked component and reheat to 165°F (74°C).
