Ingredients
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6 cWater
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3 cWhite Rice
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1 tbsp.Monarch® Kosher Salt
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5 cMonarch Premium Ranch Dressing
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2 cMonarch Sweet Chili Gochujang Wing Sauce
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4 oz.Pacific Jade® Seasoned Rice Vinegar
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3 tbsp.Fresh Ginger, peeled and finely grated
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1 1/2 tbsp.Rykoff Sexton® Toasted Sesame Oil
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1 ea.Cross Valley Farms® Red Cabbage, small head, thinly sliced
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1 ea.Cross Valley Farms Green Cabbage, small head, thinly sliced
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2 1/4 tsp.Monarch Kosher Salt, or to taste
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1 tsp.Monarch Black Pepper, or to taste
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6 1/2 lb.Patuxent Farms® Red Curry Seasoned Popcorn Chicken
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6 ea.Cross Valley Farms Avocados, peeled and sliced
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1/4 cMonarch Sesame Seeds, lightly toasted
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1 1/2 lb.Monarch Cashews, toasted
Preparation
Combine the water, rice and salt.
Bring to a boil, reduce heat and cook, covered, about 12–15 minutes or until the rice is cooked. Fluff with a fork and set aside.
Whisk dressing, Sweet Chili Gochujang Wing Sauce, vinegar, ginger and sesame oil in a medium bowl.
Portion half the mixture into a squeeze bottle and refrigerate.
Add shredded cabbages to remaining dressing in bowl, tossing to coat.
Season slaw with salt and pepper and refrigerate until ready to serve.
Deep-fry Red Curry Seasoned Popcorn Chicken.
For each portion, divide chicken, slaw and rice among bowls.
Garnish with avocado, sesame seeds and cashews.
Drizzle with remaining dressing.
Serving size: 25 portions