Careme

Ingredients

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

  1 pound $4.49
• Simple Truth Organic® Jasmine Rice

  3/4 cup dry $4.99
• Cucumber

  1 large $0.99
• Green Top Red Radishes

  4 radishes $1.99
• Green Onions

  2 green onions $1.50
• Garlic

  2 cloves $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Soy sauce

  3 tablespoons
• Rice vinegar

  2 tablespoons
• Gochujang

  1 tablespoon
• Brown sugar or honey

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral oil

  1 tablespoon
• Toasted sesame seeds

  1 teaspoon, optional
• Kosher salt

  to taste

Instructions

1. Rinse the jasmine rice, then combine it with 1 1/4 cups water and a pinch of salt in a small saucepan; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let it steam off the heat for 10 minutes.
2. While the rice cooks, mince the garlic, grate the ginger, thinly slice the cucumber and radishes, and slice the green onions, keeping some green tops for garnish.
3. Whisk soy sauce, 1 tablespoon rice vinegar, gochujang, brown sugar or honey, sesame oil, garlic, ginger, and neutral oil in a bowl; add the chicken thighs and toss to coat for at least 10 minutes while the grill heats.
4. Heat a grill or grill pan to medium-high and oil the grates; remove the chicken from the marinade, letting excess drip off, and reserve the remaining marinade in a small saucepan.
5. Simmer the reserved marinade for 2 minutes until bubbling and slightly glossy; grill the chicken 5–7 minutes per side, brushing once with the boiled glaze, until browned and the thickest pieces reach 165°F.
6. Toss the cucumber, radishes, remaining 1 tablespoon rice vinegar, a pinch of salt, half the green onions, and sesame seeds if using; let stand 5 minutes so the vegetables lightly pickle.
7. Fluff the rice and divide it between two bowls or plates; top with grilled chicken, spoon over any remaining cooked glaze, pile the cucumber-radish salad alongside, and finish with the reserved green onion tops.