Careme

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs (or boneless/skinless thighs) 3/4 to 1 lb thighs (about 2–3 thighs), deboned and cut into bite-size pieces (or use boneless) $3.99/lb (listed)
• Organic Baby Bok Choy 12 oz, halved or quartered lengthwise $3.99/lb
• Organic ginger root 1 Tbsp grated $5.99/lb
• Organic garlic 2 cloves, minced $6.99/lb
• Soy sauce 2 Tbsp
• Gochujang (Korean chili paste) 1 1/2 Tbsp (adjust to heat)
• Honey or brown sugar 1 Tbsp
• Rice (jasmine or long-grain) 1/2 cup dry
• Neutral oil (avocado/canola) 1 1/2 Tbsp
• Rice vinegar (or apple cider vinegar) 1 Tbsp
• Sesame oil (optional) 1 tsp
• Sesame seeds & sliced scallions (optional) for topping
• Salt & black pepper to taste

Instructions

1. Prep rice: Rinse rice. Cook 1/2 cup dry rice with 1 cup water and a pinch of salt (stove: bring to boil, cover, low 15 minutes; rest 5 minutes).
2. Prep sauce: In a bowl, whisk soy sauce, gochujang, honey, vinegar, 2 Tbsp water, and sesame oil (if using).
3. Prep chicken: Pat chicken dry; season lightly with pepper (go easy on salt because sauce is salty).
4. Sear: Heat a large skillet over medium-high with 1 Tbsp neutral oil. Add chicken in a single layer; cook 4–5 minutes, turning, until nicely browned and cooked through.
5. Glaze: Reduce heat to medium. Add garlic and ginger; stir 30 seconds. Pour in sauce and simmer 1–2 minutes until it coats the chicken. Transfer chicken to a plate.
6. Cook bok choy: Add remaining 1/2 Tbsp oil to the skillet. Add bok choy cut-side down; cook 2 minutes to brown, then splash in 2 Tbsp water and cover 2 minutes to steam until crisp-tender.
7. Serve: Fluff rice into bowls. Top with bok choy and glazed chicken. Finish with sesame seeds/scallions if you like.