Curry Chicken Rice Bowl with Gochujang Dressing

Servings: 4

This global fusion bowl comes together quickly thanks to boneless chicken wings and premade kimchi.

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

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.