Ingredients

The following ingredients have 5 Servings
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup orange juice
  • 1/4 cup Sriracha ((more or less depending on spice level desired))
  • 1 tablespoon soy sauce
  • 2 cups uncooked brown basmati rice ((or other favorite rice))
  • 2 tablespoons canola oil
  • 2 small zucchini squashes (sliced)
  • 8 oz baby bella mushrooms (cleaned and sliced)
  • Sweet Chili Drizzle Sauce for drizzling (optional)
  • Additional Sriracha for drizzling (optional)

Instruction

  • Place chicken in slow cooker
  • Whisk together orange juice, Sriracha and soy sauce
  • Pour over chicken, cover and cook on high for 3-4 hours or low for 6-8
  • Remove chicken, shred with forks and add as much of the cooking liquid as desired to keep it juicy but not swimming
  • Discard any additional liquid
  • Cook rice according to package directions or in rice cooker
  • Heat canola oil in skillet over medium high heat
  • Add veggies and sauté for 5-8 minutes or until tender (salt and pepper if desired)
  • Serve rice topped with chicken and veggies and drizzled with sauces