Step 1

Bring water to a boil with boullion and sam yang chili sauce. Add room temp chicken breast and simmer on med high for 8-10 minutes until chicken reaches internal temp of 165. Remove to a cutting board, rest 5 minutes and shred.

Step 2

For the base of the bowl add 1 cup of cooked jasmine rice, layer with chopped cilantro, green onion and chopped roasted salted peanuts. add shredded chicken. Pour 1 ladle fun of spicy chicken broth over the shredded chicken. Add a drizzle of soy sauce (approx. 2 tsp.) + spicy mayo (or sriracha).