1 cup of Cooked White Rice
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 Persian cucumbers, 1 tbsp salt, 1 tbsp brown sugar, 2 tbsp chili crisp)
1 tbsp of Sesame Seeds
1 pack of Fresty™ Korean BBQ Chicken
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.
2. Bring a saucepan to medium heat (350°F). Once the pan has come to temp, add the pack of just the Fresty chicken, holding the sauce pouch for later.
3. Cook chicken until the moisture present is almost fully evaporated. Add 1 tbsp of toasted sesame oil and our edamame beans. Cook chicken until golden brown edges start to form and then add Fresty Korean BBQ sauce.
4. Heat through while continuously stirring. Once the sauce has fully coated the chicken, turn off heat.
5. Now turning back to our pickles. Strain the excess liquid and once the pickles are dry, add 2 tbsp of chili crisp. Toss to coat.
6. 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.
7. Assemble! First, we lay our rice, then our chicken and edamame bean combo. Off to one side we will add our shredded lettuce, in another corner our spicy pickles and finally in a separate section our kimchi.
8. Garnish with sesame seeds and enjoy!