To marinade the chicken, add grated apple, minced garlic, sesame oil, soy sauce, and honey.
Rehydrate shiitake mushrooms by soaking in hot water. Once hydrated, slice the shiitake and julienne the carrots
In a skillet, add Ontario butter and fry the carrots. Remove from the skillet and blanch spinach in boiling water.
Place blanched spinach into cold water and squeeze the spinach until all the liquid is removed.
In a skillet, heat add Ontario butter and sear marinated chicken until cooked and tender and slice
In an oven safe bowl, add cooked rice, and top with each vegetable. Top with Ontario artisan white cheddar cheese curds and broil for 2-3 minutes or until the cheese melts.
To make the serving sauce, combine gochujang, mirin, rice vinegar, soy sauce, sugar, garlic and sesame oil
To serve, top with serving sauce sauce to taste, and mix to combine and enjoy