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:
Step 1
Marinate Edgell Plant Based Chicken in bulgogi sauce, vegetable booster, ginger, garlic and oil.
Step 2
Drain and reserve excess marinade. Stir fry plant based chicken, add in reserved marinade.
Step 3
Cook frozen Edgell Vegetables following packet directions. Toss though plant based chicken.
Step 4
Serve in lettuce cups with jasmine rice. Garnish with spring onion and sesame seeds.
