Careme

Ingredients

• Mary's ABF Ground Chicken Breast, 16 OZ

  1 pound $7.10
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Red Bell Pepper

  1 medium $4.77
• Organic Jasmine Thai White Rice

  3/4 cup $4.19
• Organic Thai Basil

  1/2 cup loosely packed leaves $2.99
• Organic Shallots

  1 large $4.99
• Organic Garlic

  2 cloves $2.69
• Lime

  1 $0.69
• Water

  1 cup
• Neutral cooking oil

  2 tablespoons
• Fish sauce

  1 tablespoon
• Low-sodium soy sauce

  2 teaspoons
• Sambal oelek

  1 tablespoon
• Brown sugar

  2 teaspoons
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Slice 12 ounces zucchini into half-moons, thinly slice 1 medium red bell pepper and 1 large shallot, mince 2 garlic cloves, and tear 1/2 cup Thai basil leaves. Zest and juice 1 lime, reserving both for the sauce.
2. Combine 3/4 cup jasmine rice, 1 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Whisk 1 tablespoon fish sauce, 2 teaspoons low-sodium soy sauce, 1 tablespoon sambal oelek, 2 teaspoons brown sugar, and the prepared zest and juice from 1 lime in a small bowl.
4. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Stir-fry 12 ounces sliced zucchini, 1 sliced red bell pepper, and 1/4 teaspoon kosher salt for 4–5 minutes, until crisp-tender and lightly browned; transfer the vegetables to a plate.
5. Add 1 tablespoon neutral cooking oil and 1 sliced shallot to the skillet and cook for 1 minute. Add 2 minced garlic cloves, 1 pound ground chicken, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper; stir-fry for 6–8 minutes, breaking up the chicken, until it reaches 165°F.
6. Return the cooked zucchini and red bell pepper to the skillet, pour in the prepared sauce, and stir-fry for 1–2 minutes until glossy. Fold in 1/2 cup torn Thai basil leaves and remove from the heat.
7. Fluff the cooked jasmine rice, divide it between 2 bowls, and top with the Malaysian-style chicken and zucchini stir-fry.