Ingredients
- 1kg chicken breast fillets
- 1 brown onion, finely diced
- 1/4 cup Lee Kum Kee soy sauce
- 1/4 cup honey
- 3 garlic gloves, crushed
- 1 tbsp ginger, grated
- 1/2 cup water
- 200g vermicelli
- 2 carrots, julienned thinly
- 2 cucumbers, thinly sliced
- 1 red capsicum, thinly sliced
- 150g Snow peas, chopped into thirds
- 1 cup shelled edamame beans
- 2 Avocado, thinly sliced
- 5 Spring onions, chopped
- Handful chopped coriander
- Sesame seeds, Kepie mayonnaise and ABC kecap manis for serving (optional)
- 2 tbsp cornflour
Method
- Add onion and chicken breast to pressure cooker.
- Whisk soy sauce, honey, water, garlic and ginger together. Pour over chicken and put on to cook for 15 minutes.
- Whilst chicken is cooking, prepare vermicelli according to packet instructions. Drain the noodles once cooked (approx. 5-7 mins).
- Assemble bowls with vermicelli and salad ingredients.
- Once the chicken has finished in the pressure cooker, take out the breast fillets and shred with a fork. The chicken will be tender and should pull apart easily.
- In a small jug, whisk the cornflour with some of the liquid from the pressure cooker. Add this mixture and the remaining liquid to a fry pan and reduce over high heat, stirring frequently for 3-5 minutes to thicken. Add the shredded chicken and toss to combine.
- Add the chicken to the bowls, and serve with a drizzle of kewpie mayonnaise, ABC kecap manis and sesame seeds. Enjoy!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- ABC - Sweet Soy Sauce
- Kewpie - Kewpie Mayonnaise
