Grilled Chicken Chop Bibimbap
Grilled Chicken Chop Bibimbap
Directions
- Grill the marinated Mountaire Chicken Chop to slight char on the outside and an internal temp of 165°F. Slice thin on the bias.
- Place the Kimchi Fried Rice in the center of each of the 4 bowls.
- Place the sliced chicken on top of each bowl of rice, fanning slightly.
- In each bowl, place the soy braised mushroom off to the left side of the rice. Place the carrot salad next to the mushrooms, just to the right.
- Drizzle the gochujang sauce over the chicken and rice in each bowl. Divide the scallions and sesame seeds into 4 piles, then use to garnish each bowl.
Ingredients
- 60 oz. Mountaire® Black Label Chicken Chop™, (marinate for 6 hours in tamari and ginger marinade – see recipe below)
- 5 cups Kimchi Fried Rice, (see recipe below)
- 1 cup) Soy Braised Mushrooms, (see recipe below)
- 2 1/2 cups Shredded Carrot Salad, (see recipe below)
- 10 tbsp. Spicy Gochujang Sauce, (see recipe below)
- 7 tbsp. scallions, sliced on bias
- 5 tsp. white sesame seeds
