Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  12 ounces $1.29
• Zucchini

  12 ounces $1.79
• Kroger® Jasmine Rice

  1/2 cup $3.89
• North Shore Potted Living Basil

  1/2 cup loosely packed leaves $4.79
• Water

  1 cup
• Kosher salt

  3/8 teaspoon
• Low-sodium soy sauce

  2 tablespoons
• Fish sauce

  1 tablespoon
• Fresh lime juice

  1 tablespoon
• Brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon
• Neutral cooking oil

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Cut 12 ounces chicken thighs into 1-inch pieces and toss with 1/4 teaspoon kosher salt; let stand for 10 minutes while you slice 12 ounces zucchini into half-moons, mince 2 garlic cloves and 1 tablespoon fresh ginger, and tear 1/2 cup basil leaves.
2. Whisk 1/4 cup water, 2 tablespoons low-sodium soy sauce, 1 tablespoon fish sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, and 1 teaspoon cornstarch in a small bowl until completely smooth.
3. Combine 1/2 cup jasmine rice, 3/4 cup water, and 1/8 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.
4. Heat 2 teaspoons neutral cooking oil in a large skillet or wok over medium-high heat. Add the 12 ounces salted chicken and stir-fry for 6–7 minutes, until browned and the thickest pieces reach 165°F; transfer to a clean plate.
5. Add 1 teaspoon neutral cooking oil and 12 ounces sliced zucchini to the skillet. Stir-fry for 3–4 minutes, until crisp-tender and lightly browned.
6. Add 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Return 12 ounces cooked chicken to the skillet, briefly whisk the prepared sauce again, and pour it into the skillet. Simmer for 1–2 minutes, stirring, until glossy and thickened.
7. Fold 1/2 cup torn basil leaves into the stir-fry and remove it from the heat. Divide the cooked rice made from 1/2 cup jasmine rice between two bowls, then plate the chicken and zucchini over it.