Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thighs Value Pack 12 oz (about 3–4 small thighs), patted dry $5.99 (1 lb)
• Organic Bok Choy 10–12 oz, chopped into 1-inch pieces (separate stems/leaves) $3.49 (1 lb)
• Del Cabo Organic Japanese Shishito Peppers 6–8 oz, stems on $3.99 (10 oz)
• Organic Ginger Root 1 Tbsp, finely grated $3.99/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, finely grated or minced $1.99 (3 ct)
• Organic Jumbo Yellow Onion 1/2 medium onion, thinly sliced $1.49/lb
• Jasmine rice (pantry) 1 cup dry
• Soy sauce (pantry) 3 Tbsp (use low-sodium if you like)
• Honey or brown sugar (pantry) 1 1/2 Tbsp
• Rice vinegar or lime juice (pantry) 1 Tbsp
• Neutral oil (pantry) 2 Tbsp
• Toasted sesame oil (optional, pantry) 1 tsp
• Chili flakes or sriracha (optional, pantry) to taste
• Sesame seeds (optional, pantry) 1 tsp
• Salt & black pepper (pantry) to taste

Instructions

1. Prep: Pat dry 12 oz boneless skinless chicken thighs and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Chop 10–12 oz bok choy into 1-inch pieces, keeping stems separate from leaves. Thinly slice 1/2 medium onion. Grate 1 Tbsp ginger and mince/grate 2 garlic cloves.
2. Cook rice: Rinse 1 cup jasmine rice. Cook with 1 1/2 cups water and a pinch of salt (bring to a boil, cover, simmer 12 minutes; rest off heat 10 minutes).
3. Make quick glaze: In a small bowl, mix 3 Tbsp soy sauce, 1 1/2 Tbsp honey (or brown sugar), 1 Tbsp rice vinegar (or lime juice), 1 Tbsp water, and optional chili to taste.
4. Sear chicken (stove): Heat 1 Tbsp neutral oil in a large skillet over medium-high. Add the 12 oz chicken thighs and cook 4–5 minutes per side until deeply browned and cooked through (165°F). Transfer to a plate.
5. Blister shishitos: Add the remaining 1 Tbsp neutral oil to the same skillet. Add 6–8 oz shishito peppers and cook 3–4 minutes, tossing, until blistered. Sprinkle with a pinch of salt; remove to a bowl.
6. Stir-fry bok choy: In the same skillet, add sliced 1/2 onion and cook 2 minutes. Add bok choy stems first and cook 2 minutes. Add bok choy leaves, the grated ginger (1 Tbsp) and garlic (2 cloves), and cook 1–2 minutes until just wilted.
7. Glaze: Return chicken (and any juices) to the skillet. Pour in the glaze and simmer 1–2 minutes, turning chicken to coat until glossy. Finish with optional 1 tsp toasted sesame oil.
8. Serve: Fluff rice. Plate rice with glazed chicken, bok choy, and blistered shishitos. Garnish with optional sesame seeds (1 tsp).