INGREDIENTS:1 ½ cups seasoned rice vinegar 1 tsp. red pepper flakes 1 ½ cups canola oil 3 quarts cooked, shredded chicken 3 cups julienned yellow bell pepper 3 cups julienned red bell pepper 2 ½ cups sliced green onion 1 lb. rice sticks 8 California avocados as needed for garnish, green onion, slivered lengthwise DIRECTIONS:Whisk together vinegar and red pepper flakes; whisk in oil. Reserve. Combine chicken, bell pepper and green onions; fold in reserved dressing. Deep fry rice sticks in ...
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