CHECK OUT OUR RECIPE BOOKLET!
|1||For salad, whisk 1/4 cup olive oil, 1 knob grated ginger, 1 tbsp. rice wine vinegar, lime and 1 tsp. sesame oil together in a large bowl. Season with salt and pepper, to taste. Add radish, carrot and sesame seeds, and toss to combine. Keep refrigerated until ready to serve.|
|2||Cut chicken in half, breast-side-up, using kitchen shears or a sharp knife. Place soy sauce, pear, brown sugar, chili, 1 knob peeled ginger, 1 tbsp. rice wine vinegar, 3 cloves garlic and 1 tsp. sesame oil in blender or food processor, and puree until smooth, about 1 minute. Transfer sauce to medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until thick, about 10-15 minutes.|
|3||Heat grill to medium-low heat and brush grates with oil. Grill chicken halves, brushing with sauce occasionally, until golden-brown and cooked through to an internal temperature of 170°F, about 15 minutes per side. Transfer to plate and let rest.|
For rice, add cauliflower to food processor and pulse until finely chopped. Heat 1 tbsp. olive oil in large skillet over medium-high heat. Add cauliflower and red pepper flakes and cook, stirring occasionally, until tender, about 5-8 minutes. Serve chicken with salad, cauliflower rice,
kimchi, lettuce and sliced garlic.
Drink Pairing: California Sauvignon Blanc