Directions
- 1Sauté bell peppers and onions
- 2Chop the sous vide chicken and add to pan
- 3Microwave rice for 3 minutes
- 4In a bowl whisk together soy sauce, siracha, garlic, and Thai chili sauce
- 5Pour the kung pao sauce to the pan and bring to boil. Then simmer for 5-7 minutes
- 6Separate into 4 containers
Ingredients
- 1 bell pepper
- 1 sweet onion
- 2 bags bags frozen jasmine rice
- 24 oz sous chicken thigh
- 1 tbsp Thai chili sauce
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp jar garlic
Equipment
frying panknifecutting boardmicrowavemeasuring cupwhiskfour containers
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