Careme

Ingredients

• Organic Boneless Skinless Chicken Thighs

  12 ounces $7.49
• Organic Slicing Cucumbers

  1 large $1.10
• Bi-color Corn

  1 ear $0.79
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.19
• Lime

  1 $0.69
• Cilantro Bunch

  1/4 cup chopped $1.19
• Low-sodium soy sauce

  1 1/2 tablespoons
• Honey or brown sugar

  2 teaspoons
• Sambal oelek or chili-garlic sauce

  1 to 2 teaspoons
• Cornstarch

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Garlic

  2 cloves
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  as needed

Instructions

1. Thinly slice the chicken. Halve the cucumber lengthwise and cut it into thick half-moons; slice the corn kernels from the cob, mince the garlic, chop the cilantro, and cut the lime in half.
2. Rinse the rice and combine it with 3/4 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover, and simmer on low for 15 minutes; remove from the heat and let stand, covered, for 10 minutes while you stir-fry.
3. Whisk the soy sauce, honey, sambal, cornstarch, turmeric, 2 tablespoons water, and juice from half the lime in a small bowl.
4. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in one layer and stir-fry for 5 to 7 minutes, until browned and cooked to 165°F; transfer it to a plate.
5. Add the corn to the hot skillet and cook for 2 minutes. Add the cucumber and stir-fry for 2 minutes more, keeping it crisp; stir in the garlic for 30 seconds.
6. Return the chicken to the skillet, stir the sauce again, and pour it in. Toss for 1 to 2 minutes, until glossy and thickened; remove from the heat and fold in half the cilantro.
7. Fluff the rice and divide it between two bowls. Spoon over the chicken and vegetables, then finish with the remaining cilantro and lime wedges.