Careme

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $6.49
• Organic Slicing Cucumbers

  1 large cucumber $1.10
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Organic Thai Basil

  1/2 ounce, leaves picked $2.99
• Lime

  1 $0.69
• Organic Garlic

  2 cloves $2.89
• Fish sauce

  1 1/2 tablespoons, divided
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons, divided
• Crushed red pepper flakes

  1/4 teaspoon, or to taste
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  as needed

Instructions

1. Rinse the rice; thinly slice the cucumber, mince the garlic, pick the basil leaves, and cut the chicken into 1-inch pieces. Zest half the lime, then cut it for juicing.
2. Combine the rice with 1 1/2 cups water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, toss the cucumber with the rice vinegar, 1/2 tablespoon fish sauce, 1 teaspoon brown sugar, juice from half the lime, and a pinch of salt. Set aside to lightly pickle.
4. Mix the soy sauce, remaining 1 tablespoon fish sauce, remaining 1 teaspoon brown sugar, lime zest, red pepper flakes, and 2 tablespoons water in a small bowl.
5. Heat the oil in a large skillet over medium-high heat. Add the chicken in one layer and sear for 4 minutes without moving; turn and cook for 3 to 4 minutes more, until browned and the thickest pieces reach 165°F.
6. Reduce the heat to medium, add the garlic, and stir for 30 seconds. Pour in the sauce and simmer for 1 to 2 minutes until glossy; remove from the heat and fold in the Thai basil. Fluff the rice and plate it with the glazed chicken and drained cucumber salad, finishing with the remaining lime juice.