Korean BBQ Style Chicken with Bean Sprout Salad
#kevinsrecipechallenge
Asian cuisine is one of my all time favorites. The wonderful combination of salty, sweet, sour, savory and spicy flavors come together to make meals mouth watering and delicious. This Korean BBQ Style Chicken with Bean Sprout Salad hit those notes while only spending a short time in the kitchen.
I’m one of 30 qualified food bloggers that are taking on Kevin’s Natural Foods Recipe Challenge. Each of the products I received are carefully made and prepared using a gourmet cooking technique called “sous-vide”.
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, cooking the contents to a very precise temperature in a water bath. This technique creates results that are impossible to achieve through any other cooking method.
READY, SET, GO!
What is the challenge and what do I win?
Here is what Kevin’s Natural Foods has to say about the categories
One Paleo Category Winner: $1,000.00 Cash Prize
Who says the caveman diet can’t be delicious?! Let’s start by switching things up and see what delicious combinations you can achieve by infusing one of our irresistible, high-quality protein into your recipes. Take the challenge and show us your best breakfast, lunch, or dinner recipes. You’ll never miss the dairy, legumes, or grains!
One Keto Category Winner: $1,000.00 Cash Prize
We love the Keto diet for its health benefits and all the delicious flavors. Show us your culinary skills by creating original Keto recipes that can be served for dinner, lunch or even breakfast. Think outside the box and create inspiring Keto recipes with our delectable entrées that will leave us saying WOW!
One Gluten-Free Category Winner: $1,000.00 Cash Prize
Following a gluten-free diet doesn’t need to be boring, in fact, it can be absolutely delicious with one of our incredible entrées. Take the challenge and use your imagination and create the best gluten-free recipes using one of our entrées that would please the most discerning palates.
Being able to choose 4 Kevin’s Natural Foods Entrées from the list below. I picked and received 2 of each product for free to create original recipes.
Chicken Chile Verde
Chicken Tikka Masala
Cilantro Lime Chicken
Korean BBQ-Style Chicken
Roasted Garlic Chicken
Teriyaki-Style Chicken
Thai-Style Coconut Chicken
Korean BBQ-Style
Beef Mongolian-Style Beef
Peppercorn Steak Tips
I chose to work with Korean BBQ Style Chicken, Peppercorn Steak Tips, Roasted Garlic Chicken and Thai Style Coconut Chicken. This dinner is a Keto entry for the contest using the Korean BBQ Style Chicken.
I love to have salads with my main courses. I thought how perfect to make a super fast and low carb side salad…Bean Sprout Salad. The flavors of the coconut amino, sesame seed oil and green onions add so much.
When using fresh bean sprouts (aka mung beans) it is best to blanch them in boiling water for 1 minutes, drain and then rinse under cold water. This takes away the raw bite and allows the sprouts to absorb the dressing flavors.
With the addition of a red bell pepper and onion to the Kevin’s Natural Foods Korean BBQ Style Chicken, you get even more of your daily veggies. Plus the beautiful color from the bell pepper. They say we eat with our eyes first. I do believe that to be true.
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Korean BBQ Style Chicken with Bean Sprout Salad
Serves 3-4
INGREDIENTS:
1 16 oz. pkg Kevin’s Natural Foods Korean BBQ Style Chicken
1 lbs fresh bean sprouts (aka mung beans)
2 green onions, chopped
1 garlic clove, minced
1 tbs coconut amino
1 tbs toasted sesame seed oil
1/2 tsp kosher salt
1 tsp toasted sesame seeds
1 tbs avocado oil
1/2 red bell pepper, cut into small strips
3/4 cup onion, large dice
Optional garnish:
Green onion tops cut on the bias
A sprinkling of toasted sesame seeds
DIRECTIONS:
- Open and drain the Korean BBQ Style Chicken as instructed on the package then set aside. Place the sauce package aside and have ready to open and add as instructed below.
- In a large pot bring 4 cups of water to a boil. Add in the fresh bean sprouts and simmer for 1 minute. Drain and rinse under cold water. Allow to continue draining and set aside.
- In a small bowl, mix together the 2 chopped green onions, minced garlic clove, coconut amino, toasted sesame seed oil, kosher salt and 1 tsp toasted sesame seeds.
- Toss the dressing over the blanched and drained beans sprouts. Set aside.
- In a large skillet, heat the avocado oil over medium high heat. Add in the bell pepper slices and onion. Sauté for 3-4 minutes.
- Add in the drained Kevin’s BBQ Style Chicken meat and the sauce packet, heat through.
Optional: Garnish the Korean BBQ Style Chicken and Bean Sprout Salad with green onion tops and toasted sesame seeds
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