By Protein
Gluten-Free Chicken Nuggets Bibimbap Recipe
Ingredients
- 6 ea. Tyson® Gluten-Free Chicken Breast Nuggets
- 2 oz. Kimchi, prepared
- 1 oz. Tamari Marinated Cucumber (Sub-Recipe)
- 1 cup Rice, white, short grain, cooked
- 1 tbsp. Scallion, thinly sliced
- 1 oz. Carrot, shredded
- 1 oz. Edamame, fresh
- 1 oz. Purple Cabbage, shredded
This bowl features a sticky rice base topped with gluten-free chicken breast nuggets, kimchi, pickled cucmber.
Directions
- Pre heat oven to 350F. Place frozen product in a single layer on a parchment lined sheet pan. Heat for 6-8 minutes or until internal temperature reaches 140F.
- Place cooked rice in the bottom of bowl.
- Plate cooked nuggets in two rows of three fanned to the top.
- Plate kimchi, marinated cucumber, shredded carrot, and edamame fanned around the outside over the rice to fill out the bowl.
- Garnish with thin sliced scallion.
Tamari Marinated Cucumber
Ingredients
- 4 cu. Cucumber, English, thin sliced rondel
- 1/2 cu. Red Onion, julienne
- 2 tbsp. Tamari, Gluten Free Soy Sauce
- 1 tbsp. Rice Vinegar
- 1 tsp. Sugar
- 1/2 tsp. Garlic, grated, microplane
Directions
- Cut vegetables according to instructions.
- Combine all ingredients in a bowl and toss well. Let marinade for at least 30 minutes before using.
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