Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz, cut into bite-size strips $4.49
• Zucchini

  1 medium, halved lengthwise and sliced 1/4 inch thick $2.69
• Simple Truth Organic® Jasmine Rice

  1/2 cup dry $4.99
• Green Onions

  2, whites and greens separated and thinly sliced $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon, grated $4.99
• Fresh Jalapeno Peppers

  1/2 pepper, thinly sliced, optional $2.99
• Fresh Organic Limes - Each

  1, juiced $1.50
• Organic Cilantro

  1/4 cup chopped $1.99
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  1 tablespoon
• Neutral oil

  1 tablespoon, divided
• Black pepper

  1/4 teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $14.99

Instructions

1. Rinse the jasmine rice, then combine it in a small saucepan with 3/4 cup water and a pinch of salt; bring to a simmer, cover, reduce heat to low, cook 15 minutes, then let stand covered while you stir-fry.
2. Prep the chicken, zucchini, green onions, garlic, ginger, jalapeno, lime, and cilantro; in a small bowl, stir together fish sauce, soy sauce, brown sugar, lime juice, and black pepper.
3. Heat a large skillet, wok, or grill-safe wok over medium-high heat until very hot; add 2 teaspoons oil, then add the chicken in a single layer and sear without moving for 2 minutes.
4. Stir-fry the chicken for 3 to 4 minutes more, until browned and nearly cooked through, then add the garlic, ginger, green onion whites, and jalapeno and toss for 30 seconds until fragrant.
5. Add the zucchini and remaining 1 teaspoon oil if the pan looks dry; stir-fry 3 to 4 minutes until the zucchini is crisp-tender and the chicken reaches 165°F.
6. Pour in the fish-sauce mixture and toss 1 to 2 minutes until glossy, slightly sticky, and coating the chicken and zucchini; adjust with a splash of water if it tightens too much.
7. Fluff the rice and divide between two bowls; top with the caramel-lime chicken and zucchini, then finish with cilantro and green onion greens.