1/4 cup seasoned rice vinegar*

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1 dash red pepper flakes

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As needed Oil for frying

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1/2 lb. cooked, shredded chicken

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1/2 cup julienned yellow bell pepper

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1/2 cup julienned red bell pepper

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1/2 cup sliced green onion

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3 oz. rice sticks

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2 ripe, Fresh California Avocados, seeded and peeled

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As needed Green onion, slivered lengthwise, as needed for garnish

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.