Ingredients:
FOR THE DRESSING:
1/4 cup seasoned rice vinegar
2 tbsp sesame oil
5 tbsp soy sauce
1 tbsp canola oil
3 garlic cloves minced
3 tbsp honey
1/2 tsp sriracha sauce (or more to your liking)
1/2 tsp fresh grated ginger
FOR THE CHICKEN:
2 chicken breasts, cut into bite sized pieces (or any protein you prefer)
2 tbsp soy sauce
1/2 tsp sesame oil
1 tsp honey
1/4 tsp sriracha
1 garlic clove minced
FOR THE SALAD: Use any veggies you prefer, and how much you like but I used:
slices of purple cabbage
sliced cucumber
matchstick carrots
sliced radishes
edamame
vermicelli cooked according to package (once cooked rinse with cold water and mix in 1 tsp sesame oil to prevent sticking)
OPTIONAL: sesame seeds for garnish
Instructions:
Add all the dressing ingredients in a small bowl, whisk and set aside
In a medium bowl toss all the ingredients for the chicken together. Over medium heat add the chicken to a pan and cook, stirring often until chicken is fully cooked, about 5 minutes. Set aside.
Prepare your bowl however you desire. Add however much vermicelli, veggies, and chicken that you would like then use dressing as desired. Garnish with sesame seeds. Enjoy!