Ingredients
♥ 1-2 Broccoli heads, cut into florets
♥ 1 (12 oz) package sugar snap peas
♥ 1 (8 oz) packet of ramen, or noodles of choice (or rice)
♥ 1-2 lbs of chicken (or preferred meat)
♥ 2 cups of fresh green beans
♥ ¾ cup House of Tsang Gluten Free Stir-fry Korean BBQ Sauce
♥ 6 tbsp. Frank’s RedHot Sweet Chili Sauce

Directions
➊ Clean and cut chicken into bite-sized pieces. Place in a large bowl and set aside. Preheat the oven to 400°F.
➋ In a separate bowl, whisk together the Korean BBQ sauce and the chili sauce.
➌ In a large pan, combine the chicken and some of the sauce mixture (save some sauce to mix later). Cook at 400°F for 20-30 minutes, or until chicken is cooked thoroughly and has reached a temperature of 165°F.
➍ While the chicken is cooking, make the ramen and vegetables by adding them to separate pots of boiling water and cooking 2-5 minutes, or until the noodles are al dente and the vegetables are tender.
➎ Add drained noodles, veggies, and chicken to a new bowl and mix thoroughly with any remaining sauce.
➏ Serve and enjoy!

Bibimbap is one of the most well-known and beloved Korean dishes. Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements. We hope you enjoy ours!
🍴 Courtesy of My Korean Kitchen & Savory Magazine