Name: Shredded chicken rice cups
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 300.00 gm jasmine rice, rinsed; 1 chicken style stock cube; 400g chicken breast fillets, trimmed; 20.00 ml red wine vinegar; 23.40 gm Dijon Mustard; 4 green onions, sliced; 2 stalks celery, sliced; 125g roasted capsicum (in brine), chopped; 40.00 ml flat-leaf parsley leaves, finely chopped; 8 iceberg lettuce leaves; 62.50 ml dry roasted cashews, chopped

Shredded chicken rice cups

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Flavorful chicken and rice with cashews, roasted capsicum, and zesty mustard.

Ingredients:

300.00 gm jasmine rice, rinsed
1 chicken style stock cube
400g chicken breast fillets, trimmed
20.00 ml red wine vinegar
23.40 gm Dijon Mustard
4 green onions, sliced
2 stalks celery, sliced
125g roasted capsicum (in brine), chopped
40.00 ml flat-leaf parsley leaves, finely chopped
8 iceberg lettuce leaves
62.50 ml dry roasted cashews, chopped

Instructions:

In a saucepan over high heat, bring 3 cups of cold water to a boil. Stir in rice and crumble stock over it. Return to a boil while stirring. Reduce heat to low, add chicken, cover, and simmer for 10 minutes. Remove from heat and let it stand, covered, for an additional 10 minutes.
Take out the chicken and allow it to cool. Transfer the rice to a large bowl, then shred the chicken.
Whisk together vinegar and mustard, then drizzle over rice. Gently mix with a fork. Add onions, celery, bell pepper, parsley, and chicken. Toss everything together until well combined.
Fill lettuce cups with a cozy rice mixture, sprinkle with cashews, and enjoy!

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