Korean Chicken Rice Salad

Ingredients

• Meat
• 2 chicken thighs
• 2 Tbl soy sauce
• 2 tsp sesame oil (or any oil)
• 2 tsp sugar
• 2 garlic cloves
• 1 tsp ground ginger
• 1 green onion stalk
• Sauce
• 6 Tbl soy sauce
• 3 Tbl chicken broth OR water
• 1 Tbl vinegar (rice if you have it)
• 1 Tbl oil (sesame if you have it)
• 1 Tbl sugar
• 1 garlic clove smashed
• 1/4-1/2 tsp ground black pepper
• 1 stalk green onion sliced thin
• 1 hot sauce to taste (optional)
• Main
• 1 cup rice per serving
• 3 green/red leaf lettuce leaves per serving
• 1-2 spring rolls per serving
• 3-5 veggies

Cooking Instructions

1. Start your rice if you need to cook it
2. Marinate Meat
3. Slice chicken into bite size pieces
4. Put ingredients for Meat in
5. Mix well, i use my hands, set aside
6. Make Sauce
7. Mix all sauce ingredients except green onion. Mix well.
8. Add green onion, mix well, set aside.
9. Cooking ingredients
10. Prep veggies that you want to blanch
11. Start chicken, just skillet cook it in a little oil.
12. Start blanching water
13. Cook spring rolls (I’m using my air fryer, 7 minutes)
14. Allow chicken and spring rolls to cool, set aside
15. Blanch any veggies that need it
16. Clean lettuce, shred into bowls
17. Place rice on top of lettuce in the center. The rice I made had some mushrooms and lentils in it, so it is a darker color.
18. Arrange meat, spring rolls around, and the veggies.
19. For me, I add some sauce, and hot sauce, and stir it up well, taste, add more sauce if required.