Korean BBQ Chicken Crisp

Source: Source: Brakebush Print This Recipe

Ingredients & Directions 4 oz. 1 ea. 1/2 tsp. 2 Tbsp. 1/4 cup 2 Tbsp. 2 Tbsp. 2 Tbsp. 1 Tbsp. 1 Tbsp. 5247 Ginger Teriyaki Strips Flat bread Extra virgin olive oil Korean BBQ sauce Mozzarella cheese (shredded) Onion (julienne) Carrot (matchstick) Snow pea (cut in half) Red pepper (julienne) Green onion (finely chopped) Brush flat bread with olive oil. Follow with the BBQ sauce. Top with mozzarella shred and the chicken. Arrange vegetables neatly and fire in a 450 degree oven until golden brown and crispy. Finish with toasted sesame seeds if desired.

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