Korean BBQ Chicken & Mexican Layered Salad

Korean BBQ Chicken

Ingredients

  • ⅓ cup Soy sauce

  • 2 tbs Ketchup*

  • ½ tsp Cumin

  • 1 tsp Garlic powder

  • 1 tsp Paprika

  • ½ tss Ginger powder

  • 1 tbs Rice Wine Vinegar

  • 1 tbs Honey

  • 2 tbs Light Brown Sugar

  • 2 tsp Sriracha

  • ⅓ cup Chicken broth

  • 1 tbs Cornstarch

  • 2 tbs Sesame oil

  • 2 lbs boneless skinless Chicken cut into 1-inch pieces*

  • sesame seeds optional garnish

  • sliced green onion

Instructions

  1. Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.

  2. Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.

  3. Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.

  4. TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).

  5. Add the sauce to the skillet. Stir to coat the chicken. Cook for 4 minutes.

  6. Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.

  7. Serve over rice with a sprinkle of sesame seeds and sliced scallions!

    *In flyer June 11 - 17, 2023
    Recipe and photo credit: Boulder Locavore

Mexican Layered Salad

Ingredients

  • 4 cups torn romaine*

  • 1 red onion, thinly sliced, optional

  • 1 large cucumber, halved and sliced*

  • 3 tomatoes, chopped*

  • 1 each red/green sweet pepper, chopped

  • 2 ripe avocados, peeled and sliced*

  • 1-1/2 cups mayonnaise

  • 1/4 cup canned chopped green chiles

  • 2 tsp chili powder

  • 1/2 tsp onion powder

  • 1/4 tsp salt

  • 1/4 tsp garlic powder

  • 1 cup crushed tortilla chips

  • 1/2 cup shredded cheddar cheese*

Instructions

  1. In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado.

  2. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top.

  3. Sprinkle with chips and cheese.

*In flyer June 11 - 17, 2023
Recipe and photo credit: Taste of Home

Annah Kassen