Korean BBQ Chicken Bowl Recipe

Destined to become a guest favorite, this recipe includes fluffy white rice topped with stir-fried vegetables, shredded cabbage, radishes and crispy Tyson Red Label® Hot & Spicy Chicken Breast Filets, all drizzled with a sweet and tangy Korean-style BBQ sauce.

Ingredients

SERVING SIZE: 1 Bowl

1 cu.	Rice, cooked
1 ea.	Tyson Red Label® Uncooked Breaded Hot & Spicy Chicken Breast Filets, 4 oz.
¼ cu.	Red Cabbage, fresh, shredded
5 ea.	Cucumber, fresh, sliced, rondel
¼ cu.	Peppers and Onions, frozen, manufactured
1 tsp.	Sesame Seeds, toasted
1 Tbsp.	Chili Sauce, manufactured

Alternative product:

Tyson Red Label® Uncooked Breaded Hot & Spicy Select Cut Chicken Breast Filets, 4 oz.

Directions

Step 1: Preheat Fryer to 350° F.

Step 2: From frozen, place filet in fryer basket, submerge in oil and shake basket. Do NOT over pack product in basket. Cook for 5 ½ - 6 ½ minutes shaking the basket occasionally during cooking. Ensure internal temperature reaches 165° F.

Step 3: Reheat peppers and onions according to manufacturer’s instructions. Hold hot for hot service.

Step 4: Place cooked rice in the bottom of serving bowl. Top with cabbage, cucumber, and roasted peppers and onions.

Step 5: Slice filet and plate over rice and vegetables in a fan.

Step 6: Drizzle prepared chili sauce over crispy filet and finish with toasted sesame.