1 pack of Fresty™ Korean BBQ Chicken
1 cup of Rice of your choice
¹⁄₃ cup of Edamame Beans
2 tbsp of Toasted Sesame Oil
1 tbsp of Rice Wine Vinegar
½ cup of Shredded Romaine Lettuce
¹⁄₃ cup of Korean Pickles (2 cucumbers, 1 tbsp salt, 1 tbsp brown sugar, 2 tbsp chili crisp)
1 tbsp of Sesame Seeds
¼ cup of Kimchi

1. Slice cucumbers into approximately ½ inch slices. Place in a large bowl with 1 tbsp salt and 1 tbsp brown sugar. Mix thoroughly and set aside for 15 minutes, then strain. Add 2 tbsp of chili crisp and toss to coat. Set aside.
2. Bring a saucepan to medium heat (350°F). Once the pan has come to temp, add the Fresty chicken, holding the sauce pouch for later.
3. Heat chicken until the moisture present is almost fully evaporated. Add 1 tbsp of toasted sesame oil and edamame beans. Heat chicken until golden brown edges start to form and add Fresty Korean BBQ sauce.
4. Heat through while continuously stirring. Once the sauce has fully coated the chicken, turn off heat.
5. In a second bowl combine shredded romaine lettuce, 1 tbsp of rice wine vinegar and 1 tbsp of sesame oil. Add some salt to taste.
6. Assemble! Add rice, chicken, edamame beans, shredded lettuce, spicy pickles, kimchi and top with sesame seeds.