Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  3/4 lb boneless or deboned chicken thighs, cut into bite-size pieces $2.79
• Zucchini

  10 oz, halved lengthwise and sliced 1/2-inch thick $1.79
• Green Onions

  3, whites and greens separated, sliced $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon minced ginger $3.99
• Garlic

  2 cloves, minced $0.79
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry rice $1.79
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar or apple cider vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons, divided
• Chili-garlic sauce or crushed red pepper

  1 to 2 teaspoons, to taste
• Sichuan peppercorns, finely crushed

  1/2 teaspoon, or use black pepper
• Neutral cooking oil

  1 tablespoon
• Sugar

  1 teaspoon
• Kosher salt

  to taste

Instructions

1. Rinse the rice, then combine it with 1 cup water and a pinch of salt in a small saucepan; bring to a simmer, cover, cook 15 minutes, then remove from heat and let stand covered while you stir-fry.
2. While the rice cooks, cut the chicken into bite-size pieces, slice the zucchini and green onions, and mince the ginger and garlic.
3. In a bowl, toss the chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt; in a second bowl, mix the remaining 1 tablespoon soy sauce, vinegar, sugar, chili-garlic sauce, Sichuan peppercorns, remaining 1 teaspoon cornstarch, and 2 tablespoons water.
4. Heat a large skillet or wok over medium-high heat until very hot, add 2 teaspoons oil, then stir-fry the chicken in a single layer for 4 to 6 minutes until browned and cooked through to 165°F; transfer to a plate.
5. Add the remaining 1 teaspoon oil to the skillet, then stir-fry the zucchini and green onion whites for 3 to 4 minutes until browned at the edges but still crisp-tender.
6. Add the ginger and garlic and stir for 30 seconds, then return the chicken to the pan, pour in the sauce, and toss 1 to 2 minutes until glossy and lightly thickened.
7. Fluff the rice, spoon it into two bowls, top with the Sichuan chicken and zucchini, and finish with the sliced green onion greens.