Curry Chicken Rice Bowl with Gochujang Dressing
Servings: 4
This global fusion bowl comes together quickly thanks to boneless chicken wings and premade kimchi.
Ingredients
- 24 pc. 24 pc. PERDUE®, NO ANTIBIOTICS EVER, READY TO COOK, HOMESTYLE BREADED CHICKEN BREAST CHUNKS, WITH RIB MEAT – 7099
- 2 tbsp. red curry powder
- 6 c. white rice — cooked
- 4 pc. portabella mushrooms — sliced
- 1/2 c. soy sauce
- 2 c. cabbage — thinly sliced
- 1 c. edamame
- 1 c. cucumber kimchi — premade
- 4 tbsp. green onions — sliced on a bias
Gochujang Ranch
- 4 tbsp. ranch dressing
- 2 tbsp. gochujang
Instructions
- In a bowl combine sliced portabella mushrooms and soy sauce. Let marinade for at least 30 minutes or up to 12 hours. When ready, place mushrooms in a pan with oil and sauté on both sides.
- Fry boneless chicken wings until golden brown and the internal temperature reaches 165 degrees. When out of the fryer, toss in red curry powder.
- Combine ranch and gochujang into a bowl and mix until well combined.
- To assemble, evenly distribute cooked white rice among four bowls, top with boneless chicken, sliced portabella mushroom, red cabbage, edamame, cucumber kimchi, green onion, Gochujang Ranch and enjoy.