Gochujang Fried Chicken Rice Bowl
Ingredients
- 4 oz. Chef's Line® Gluten Free Chicken
- 4 oz. Monarch® Gochujang Wing Sauce
- 4 oz. Chef's Line Quinoa Edamame Blend
- 1 oz. Rykoff Sexton® Roasted Red Pepper
- 1 oz. Cross Valley Farms® Shredded Carrot
- 3 Cross Valley Farms Cilantro Sprigs
- 3 oz. Diced Sweet Potato
- 1 oz. Sliced Cucumber
- 1 oz. Sliced Radish
PREPARATION
- Fry chicken and toss with 2 oz. of the Gochujang Wing Sauce.
- Dice and roast sweet potatoes at 350°F for 30 to 45 minutes, chill for service.
- Sauté quinoa blend with sweet potatoes and place in bowl for service.
- Top with Gochujang chicken, red peppers, carrots, cucumbers, radishes and cilantro.
- Drizzle the remaining 2 oz. of Gochujang Wing Sauce over the top.