Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thighs Value Pack 1 lb (about 4 small thighs) $5.99/lb
• Organic Bok Choy 3/4–1 lb (2–3 bunches baby or 1 larger), halved/quartered $3.49/lb
• Organic Long English Cucumber 1, thinly sliced $2.49 each
• Organic Ginger Root 1-inch piece, peeled and grated $3.99/lb
• Organic Garlic Bulbs 2 cloves, grated/minced $1.99 (3 ct)
• Pantry: soy sauce 3 tbsp
• Pantry: honey or brown sugar 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 2 tbsp (divided)
• Pantry: neutral oil (canola/avocado) 2 tbsp (divided)
• Pantry: cornstarch (optional, for glossy glaze) 1 tsp mixed with 1 tbsp water
• Pantry: chili flakes or sriracha (optional) to taste
• Pantry: toasted sesame oil (optional) 1/2 tsp
• Pantry: cooked rice (optional starch) 1–1 1/2 cups cooked, to serve if you want it heartier

Instructions

1. Prep the cucumber salad: Thinly slice 1 English cucumber. Toss with 1 tbsp vinegar, a pinch of salt, and chili flakes (optional). Set aside while you cook so it lightly quick-pickles.
2. Prep aromatics: Peel and grate a 1-inch piece ginger (about 1 tbsp). Grate/mince 2 garlic cloves.
3. Sear the chicken (stovetop): Pat dry 1 lb boneless skinless chicken thighs. Season with salt and pepper. Heat 1 tbsp neutral oil in a skillet over medium-high. Add thighs smooth-side down; cook 4–5 minutes until deeply browned. Flip and cook 3 minutes more.
4. Make the glaze: Reduce heat to medium. Add grated ginger and garlic to the pan; stir 30 seconds. Add 3 tbsp soy sauce, 1 tbsp vinegar, and 1–2 tsp honey/brown sugar plus 2–3 tbsp water. Simmer 2–4 minutes until chicken is cooked through (165°F) and sauce reduces. For a shinier sauce, stir in the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer 30–60 seconds. Finish with 1/2 tsp sesame oil (optional). Remove chicken to a plate; spoon sauce over.
5. Cook the bok choy (stovetop): Wipe out the skillet if needed. Heat 1 tbsp neutral oil over medium-high. Add 3/4–1 lb bok choy cut-side down in a single layer; cook 2–3 minutes until blistered. Add 2 tbsp water and a pinch of salt; cover 1–2 minutes to steam-tender. Uncover and cook 30 seconds more; season with a small splash of soy if desired.
6. Serve: Plate glazed chicken with bok choy and the quick cucumber salad. Add 1–1 1/2 cups cooked rice if you’d like a starch.