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1 cup jasmine rice
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1.25 cup water
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3 medium carrots
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3 medium celery stalks
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1.5 pounds boneless, skinless chicken
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1/2 cup hot sauce
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1 tbsp hot sauce
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1 tbsp dried chives
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1 tsp dried parsley
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1 tsp salt
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1 tsp garlic powder
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1/2 tsp dried dill
Directions:
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Make the rice: Rinse the rice until the water runs clear. Add the rinsed rice to the instant pot with 1.25 cups of water and cook on high pressure for 3 minutes. After the pressure cooker is done cooking, let the pressure naturally release 5 minutes then manually release the pressure.
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While the rice is cooking, preheat a large skillet over medium heat.
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Cut the chicken into bite size pieces 1-1.5 inch pieces. Add the chicken cubes to a bowl.
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Combine the hot sauce, avocado oil and spices in a bowl. Pour the buffalo sauce over the chicken cubes and stir well.
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Add the buffalo chicken mixture to a preheated skillet and be sure to spread into a single layer. Cook for 5 minutes before moving the chicken around in the skillet.
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After 5 minutes, stir the chicken and cook 4-5 more minutes, stirring occasionally.
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While the chicken is cooking, chop the celery and carrots.
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Once the chicken and rice is done cooking, assemble the buffalo chicken rice bowls by adding the rice, buffalo chicken and veggies to a bowl.
Serves 4
