The 25-minute Korean chicken and rice bowl that tastes like your favorite Korean spot!
Promoted by Half Baked Harvest
3 tbsp. of Salted Butter
Kerrygold Grass-Fed Salted Butter Sticks
1 lb of Boneless Skinless Chicken Thigh
SIGNATURE SELECTS Boneless Skinless Chicken Thighs
¼ cup of Cilantro
Cilantro
2 tbsp. of Corn Flour
Goya Rice Flour, Enriched
4 ea of Ears Corn, Kernels, Removed From Cob
Corn Nuts Crunchy Corn Kernels
4 tbsp. of Gochujang Paste
Mother-in-Law's Gochujang Garlic Chile Sauce
3 ea of Green Onions, Chopped, Plus More For Serving
Green Onions
1 ea of Jalapeño, Seeded (if Desired) and Chopped
Pomì Tomatoes, Chopped
1 tbsp. of Ketchup
Heinz Tomato Ketchup
½ cup of Less Sodium Soy-free Soy Sauce
Kikkoman Soy Sauce, Less Sodium
2 ea of Medium Shallots, Sliced or Chopped
Pomì Tomatoes, Chopped
5 in of Minced Garlic
Spice World Garlic, Minced
1 in of Minced Ginger
Ginger Root
3 tbsp. of Sesame Oil
Sun Luck Sesame Oil, Pure
3 cup of Sticky White Rice
Minute Rice Quinoa, Organic, White & Red
1 ea of Yum Yum Sauce and Sesame Seeds, For Serving
Badia Spices Sesame Seed
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