Bang Bang Chicken

Prep 5 min · Cook 6 min · Serves 6 · Original recipe

🧾 Ingredients

Produce

• 2 cups shredded #cabbage blend
• 2 medium #tomatoes, chopped
• 2 stalks #green-onions , chopped

Proteins

• 1 lb boneless skinless #chicken breast

Dairy

• ¼ cup mayonnaise (for sauce)

Pantry & Dry Goods

• ⅓ cup chicken stock
• 2 cups white rice
• 2 cups water

Spices & Seasonings

• 2 TBS #sriracha (for cooking)
• (Additional) 2 TBS sriracha (for sauce)
• 1 TBS rice vinegar (for cooking)
• 1 TBS rice vinegar (for sauce)
• 2 TBS sugar (for sauce)

🔪 Instructions

1. In a small cup whisk together 2 TBS Sriracha, 1/3 cup chicken stock, 1 TBS rice wine vinegar; set aside. Place chicken breasts into instant pot. Add sauce mixture over the top. Place instant pot rack on top of chicken breasts (it is okay for it to touch the chicken).
2. In an oven safe bowl, add rice and water, mix gently. Place bowl on top of rack. Close top of instant pot, making sure the sealing valve is in the sealed position. Cook on manual/high for 6 minutes.
3. When time is up, allow 10 minutes to naturally release (do not remove top or flip pressure valve for 10 minutes). After 10 minutes, flip the pressure valve to release any remaining pressure. Carefully open the top away from your body, and set aside.
4. Using oven mitts or a towel, remove rice bowl from instant pot; carefully fluff rice with a fork and set aside. Using tongs remove rack on top of the chicken. Remove chicken breasts and transfer to a cutting board. Shred the chicken using 2 forks. Once shredded, add chicken back to instant pot to absorb the cooking liquid. Stir to combine.