There’s a NEW butcher in town and he’s serving up all the plant-based, oh-so-CRAZY crispy chicken products your palette could desire! Don’t let the “plant-based” label fool you. These products are made with the highest grade ingredients using pea protein rather than soy based (hallelujah for the women in the world) and have a secret ingredient that provides a chicken like texture that will surprise you: bamboo!

These aren’t just any ol’ sloppy joe you had as a kid. My version has been “adulterized” by adding flavors of red wine vinegar for some tang, red wine for depth, San Marzano tomatoes because… they’re the best, red peppers for texture and sweetness, jalapeños for a little kick, and THEN topped with freshly fried crispy shallots & jalapeños to bring it all on home to Flavortown (totally felt like Guy Fieri writing that).

THIS recipe is the one you need to try IMMEDIATELY. The salmon (or chilean sea bass is another great option!) comes out flaky, tender and pretty much like candy. The sweetness of the miso salmon is balanced perfectly over the nest of savory, salty and slightly spicy (if desired) ramen noodles… you will want to make it over and over and OVER.

First of all, don’t judge this recipe by the 3 year old picture above. I will definitely be reshooting this one but I thought it was more important to get this savory delight to your fingertips. This is one of my most made recipes here in my nest. I have never, and WILL never, get sick of it.

It’s the holiday season and that deserves a dish full of holiday vibes, beauty and most of all, flavors. This chicken is not only a showstopper but it is so incredibly simple to make.