Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/2 pounds $1.29
• Zucchini

  1 pound $1.79
• Smart Way™ Jasmine Rice

  3/4 cup dry $3.59
• Green onions

  3 $1.19
• Garlic

  2 cloves $0.79
• Fresh peeled ginger

  2 teaspoons finely grated $3.99
• Water

  1 cup
• Gochujang

  2 tablespoons
• Reduced-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Cornstarch

  1 teaspoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Remove the skin and bones from 1 1/2 pounds chicken thighs and slice the meat into bite-size strips. Cut 1 pound zucchini into 1/2-inch half-moons; thinly slice 3 green onions, separating their white and green parts; mince 2 garlic cloves; and finely grate 2 teaspoons ginger.
2. Whisk together 2 tablespoons gochujang, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, and 1 teaspoon cornstarch until smooth.
3. Rinse 3/4 cup dry jasmine rice. Combine the 3/4 cup rinsed jasmine rice with 1 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let the covered rice rest for 5 minutes.
4. While the rice cooks, season the chicken cut from 1 1/2 pounds thighs with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat; stir-fry the seasoned chicken for 6–8 minutes, until browned and nearly cooked through, then transfer it to a clean plate.
5. Add 1 tablespoon neutral cooking oil and 1 pound zucchini to the skillet and stir-fry for 3 minutes. Add the white parts from 3 green onions, 2 minced garlic cloves, and 2 teaspoons grated ginger; stir-fry for 30 seconds.
6. Return the chicken cooked from 1 1/2 pounds thighs to the skillet and add all of the prepared gochujang sauce. Stir-fry for 2–3 minutes, until the sauce glazes the chicken and zucchini and the chicken reaches 165°F; fold in the green parts from 3 green onions. Divide the rice made from 3/4 cup dry jasmine rice between two bowls and plate the stir-fry over it.