Ingredients
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4 oz.Chef's Line® Gluten Free Chicken
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4 oz.Monarch® Gochujang Wing Sauce
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4 oz.Chef's Line Quinoa Edamame Blend
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1 oz.Rykoff Sexton® Roasted Red Pepper
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1 oz.Cross Valley Farms® Shredded Carrot
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3Cross Valley Farms Cilantro Sprigs
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3 oz.Diced Sweet Potato
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1 oz.Sliced Cucumber
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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.