Orange Chicken Banh Mi Bowl

Directions

1. Thaw grilled chicken breast chunks under refrigeration 1 day in advance if frozen.
2. Preheat oven to 375° F.
3. Prepare quick pickled vegetables:
   1. In a bowl, combine 1/8 cup shredded carrots and 1/8 cup cucumber matchsticks with 1/2 tsp Kikkoman® Rice Vinegar and 1/4 tsp sugar.
   2. Toss to coat and refrigerate for 30-60 minutes before reserving.
4. Place chicken in a single layer on parchment-lined sheet pan. Bake for 8-10 minutes or until heated through. Critical Control Point: Heat to 165° F for 15 seconds.
5. In a mixing bowl, toss hot chicken chunks with Kikkoman® GF Orange Sauce until coated. Transfer to steam table pan. Critical Control Point: Hold hot at 135° F or above until assembly.
6. Prepare rice: Combine rice and hot water in a steam table pan. Stir. Cover and steam until most of the water is absorbed (about 35 minutes). Transfer to a hotel pan and hold hot at or above 135° F until service. Fluff with fork before serving.
7. Assemble bowl: In a serving container, portion 1/2 cup cooked brown rice. Top with 4 orange chicken chunks and 1/4 cup pickled vegetables. Drizzle lightly with Kikkoman GF Sriracha Sauce just before serving.
8. Serve 1 bowl.