Products used in this recipe
Plant Based Chicken Bulgogi
Yield: 10 Servings
Yield: 10 Servings
A Korean-inspired plant-based bowl with chicken style strips and vegetables cooked in Bulgogi sauce.
Instructions:
1. Marinate Edgell Plant Based Chicken in bulgogi sauce, vegetable booster, ginger, garlic and oil.
2. Drain and reserve excess marinade. Stir fry plant based chicken, add in reserved marinade.
3. Cook frozen Edgell Vegetables following packet directions. Toss though plant based chicken.
4. Serve in lettuce cups with jasmine rice. Garnish with spring onion and sesame seeds.
