Vietnamese Spring Roll In A Bowl
Equipment
- Instant Pot
- Sauté Pan
Ingredients
- 1 pound boneless, skinless chicken thighs
- Salt and pepper
- 4 tablespoons coconut aminos, divided
- 1 tablespoon water
- 2 tablespoons olive oil
- 1 sweet onion, thinly sliced
- 1 1/2 teaspoons lemongrass paste (available in refrigerated produce aisle)
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground dried ginger
- 4 cups grated Napa cabbage or green cabbage (about 1 head of cabbage, shredded)
- 1 cup finely chopped mushrooms
- 1 teaspoon fish sauce
- Cilantro chopped for garnish
- Sriracha for garnish optional
Instructions
- Season chicken thighs well with salt and pepper. Place chicken thighs in Instant Pot and drizzle with 2 tablespoons of coconut aminos and water. Close and lock lid, set Vent to Sealing. Run Instant Pot on Manual setting for 20 minutes, letting Instant Pot run entire cycle and depressurize naturally. When metal float valve descends, it is safe to open the lid and remove the chicken. Shred chicken finely using two forks, set aside.
- In a large flat-bottomed nonstick sauté pan or Dutch oven, heat olive oil to medium high heat until hot and shimmering. Add onion slices and let soften, about 2-3 minutes. Drop in lemongrass paste, minced garlic, and ginger, tossing with onions 1-2 minutes until fragrant and soft. Season with salt and pepper. Add grated cabbage and chopped mushrooms, tossing to coat with onion mixture. Season with salt and pepper. Drizzle remaining 2 tablespoons coconut aminos and fish sauce over vegetables. Cook until soft, about 5-6 minutes, tossing every other minute or so. Toss in shredded chicken and mix. Taste and season with additional salt and pepper only if needed. Serve with additional coconut aminos and garnished with cilantro, and Sriracha.
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