INGREDIENTS
10 oz
Chicken breast strips
1 tsp
Korean chili flakes
1
Unit cucumber
1
Unit lime
2
Unit scallions
2 tbsp
Soy sauce
4 tsp
Sriracha
1/2 cup
Jasmine rice
2 tbsp
Cornstarch
1
Pepper
1
Salt
1 tbsp
Sesame seeds
5 tsp
Sugar
2 tbsp
Sesame oil
2 tsp
Vegetable oil
5 tsp
White wine vinegar