Careme

Ingredients

• Boneless skinless chicken thighs 1 package (16 oz) 365 by Whole Foods Market Boneless Skinless Chicken Thighs 6.49
• Organic green cabbage 1/2 medium head (about 12 oz) Organic Green Cabbage 1.10
• Organic orange sweet potato 1 large (about 12 oz) Organic Orange Sweet Potato 2.54
• Green onion 1 bunch, thinly sliced 1.39
• Slicing cucumber 1 cucumber, thinly sliced on a bias 0.89
• Lime 1 lime 0.59
• Yellow onion 1 small, thinly sliced 1.49
• Organic garlic, 3 CT 2 cloves, minced 2.89
• Pantry cooked rice 1 cup uncooked jasmine or short-grain rice
• Pantry soy sauce 3 tablespoons
• Pantry honey or brown sugar 1 tablespoon
• Pantry neutral oil 2 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry toasted sesame oil 1 teaspoon
• Pantry black pepper 1/2 teaspoon
• Pantry kosher salt to taste
• Pantry sesame seeds, optional 1 teaspoon for garnish

Instructions

1. Preheat the oven to 425°F. Start 1 cup uncooked rice according to package directions so it is ready by the time the chicken finishes.
2. Peel 1 large Organic Orange Sweet Potato and cut it into 3/4-inch cubes. Toss the sweet potato with 1 tablespoon neutral oil, a pinch of kosher salt, and a few grinds of black pepper. Spread on one side of a sheet pan.
3. Cut 1/2 medium head Organic Green Cabbage into thick wedges or 1-inch ribbons. Toss the cabbage with the remaining 1 tablespoon neutral oil, a pinch of salt, and pepper. Spread it on the other side of the sheet pan with the sweet potato. Roast for 22 to 25 minutes, flipping once, until the sweet potato is tender and the cabbage is browned at the edges.
4. While the vegetables roast, thinly slice 1 small Yellow Onion, mince 2 cloves Organic Garlic, thinly slice 1 bunch Green Onion, and slice 1 Slicing Cucumber on a bias. Toss the cucumber with 1 tablespoon lime juice, 1 tablespoon rice vinegar, and a pinch of salt. Let it lightly pickle while you cook.
5. Pat dry the 16 ounces Boneless Skinless Chicken Thighs and cut into large bite-size pieces. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 teaspoon toasted sesame oil, the minced garlic, and half of the sliced green onion. Add the chicken and toss well.
6. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 4 to 5 minutes without moving too much so it browns. Add the sliced yellow onion and continue cooking 4 to 6 minutes more until the chicken is cooked through and the sauce reduces to a glossy glaze.
7. Taste the roasted cabbage and sweet potato and season with a little more salt if needed. Fluff the cooked rice.
8. To plate, spoon rice into shallow bowls. Arrange glazed chicken over one side, roasted sweet potato and charred cabbage beside it, then tuck in a small pile of quick-pickled cucumber. Finish with the remaining green onion, a squeeze of lime, and sesame seeds if using. Keep the colors distinct for a clean bowl presentation.