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Gluten-Free Chicken Nuggets Bibimbap Recipe
This bowl features a sticky rice base topped with gluten-free chicken breast nuggets, kimchi, pickled cucmber.
Ingredients
YIELD: 1 Serving
| AMOUNT | MAIN 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 |
Sub-Recipe Ingredients
Tamari Marinated Cucumber
YIELD: 1 QT.
| AMOUNT | SUB-RECIPE 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
Step 1: 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.
Step 2: Place cooked rice in the bottom of bowl.
Step 3: Plate cooked nuggets in two rows of three fanned to the top.
Step 4: Plate kimchi, marinated cucumber, shredded carrot, and edamame fanned around the outside over the rice to fill out the bowl.
Step 5: Garnish with thin sliced scallion.
Sub-Recipe Directions
Tamari Marinated Cucumber
Step 1: Cut vegetables according to instructions.
Step 2: Combine all ingredients in a bowl and toss well. Let marinade for at least 30 minutes before using.
Application Uses
MEAL
Lunch
Dinner
CUISINE
American
MAIN INGREDIENTS
Chicken Nuggets
