15-Min Spicy BBQ Pulled Chicken Bowls with Crispy Onions & Ranch Dressing

15-Min Spicy BBQ Pulled Chicken Bowls

with Crispy Onions & Ranch Dressing

15 MIN
+$1.99/serving 4 Servings
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    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! The star of this dish is the fiery sauce you'll use to coat pulled chicken, which features BBQ sauce, a touch of gochujang, and our hot sauce. Toppings of crispy onions and ranch dressing add a welcome crunch and cooling contrast to the bold flavors below.
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      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    15-Min Spicy BBQ Pulled Chicken Bowls with Crispy Onions & Ranch Dressing
    Title
    • 20 oz Cooked Pulled Pork
    • 20 oz Cooked Brown Rice
    • ½ lb Grape Tomatoes
    • 4 Scallions
    • ½ cup Barbecue Sauce
    • 4 tsps Gochujang
    • 2 Tbsps Hot Sauce
    • ¼ cup Ranch Dressing
    • ⅔ cup Crispy Onions
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the barbecue sauce, 1/2 cup of water, and as much of the gochujang and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the pork & vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the pulled pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the pork is heated through. Turn off the heat.

    Cook the pork & vegetables
    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to four serving bowls; drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the cooked pork and vegetables and ranch dressing. Garnish with the crispy onions and sliced green tops of the scallions. Enjoy!

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