Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb, boned if necessary and cut into bite-size pieces $1.49
• Zucchini

  1 lb, halved lengthwise and sliced 1/2 inch thick $1.79
• Kroger® Long Grain Brown Rice

  1/2 cup dry $0.99
• Green Onions

  1 bunch, sliced with white and green parts separated $1.19
• Garlic

  3 cloves, minced
• Fresh ginger

  1 tablespoon, minced
• Low-sodium soy sauce

  2 tablespoons
• Chinkiang vinegar or rice vinegar

  1 1/2 tablespoons
• Chili-garlic sauce

  1 tablespoon, or to taste
• Honey or brown sugar

  2 teaspoons
• Cornstarch

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Sichuan peppercorns

  1 teaspoon, lightly crushed
• Neutral cooking oil

  1 tablespoon
• Water

  3 tablespoons

Instructions

1. Rinse the rice, then prepare it according to package directions. Meanwhile, cut the chicken and zucchini, slice the green onions, and mince the garlic and ginger.
2. Whisk the soy sauce, vinegar, chili-garlic sauce, honey, cornstarch, sesame oil, and water in a small bowl until smooth.
3. Pat the chicken dry. Heat a large skillet or wok over medium-high heat, add half the neutral oil, and stir-fry the chicken in a single layer for 6–8 minutes until browned and it reaches 165°F; transfer it to a plate.
4. Add the remaining oil, zucchini, and green-onion whites. Stir-fry for 3–4 minutes until the zucchini is brightly colored and crisp-tender.
5. Add the garlic, ginger, and crushed Sichuan peppercorns; stir-fry for 30 seconds, just until fragrant.
6. Return the chicken to the pan, stir the sauce again, and pour it in. Toss for 1–2 minutes until glossy, thickened, and evenly coating the chicken and zucchini.
7. Fluff the rice, divide it between two shallow bowls, and plate the Sichuan chicken and zucchini over it; finish with the green-onion tops.