Careme

Ingredients

• AmyLu Korean BBQ Style Chicken Crumbles, 12 OZ 1 package $6.13 sale
• Rice 1 cup dry pantry
• Spinach 5 ounces seasonal produce
• Carrots 3 medium, thinly sliced on a bias seasonal produce
• Green onions 3, sliced seasonal produce
• Garlic 3 cloves, minced pantry
• Fresh ginger 1 tablespoon grated pantry/produce
• Soy sauce or tamari 2 tablespoons pantry
• Rice vinegar 1 tablespoon pantry
• Honey or brown sugar 1 teaspoon pantry
• Sesame oil 2 teaspoons pantry
• Neutral oil 1 tablespoon pantry
• Sesame seeds 1 teaspoon optional pantry

Instructions

1. Prep 1 cup dry rice according to package directions so it is ready for serving 2 people. Keep warm when cooked.
2. While the rice cooks, slice 3 medium carrots thinly on a bias, slice 3 green onions, mince 3 garlic cloves, and grate 1 tablespoon fresh ginger. Rinse and dry 5 ounces spinach.
3. Whisk together 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon honey or brown sugar, and 1 teaspoon sesame oil in a small bowl.
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add 3 sliced carrots and cook for 3 to 4 minutes until crisp-tender.
5. Add 2 minced garlic cloves and 1 tablespoon grated ginger to the carrots and cook for 30 seconds. Add 1 package AmyLu Korean BBQ Style Chicken Crumbles, 12 ounces at $6.13 sale, and cook for 3 to 4 minutes, breaking up and stirring until heated through and lightly caramelized.
6. Pour in the soy mixture and add half the sliced green onions. Cook for 1 to 2 minutes until glossy and lightly reduced. Transfer the chicken and carrots to a bowl and keep warm.
7. In the same skillet, add the remaining 1 teaspoon sesame oil and the remaining 1 minced garlic clove. Add 5 ounces spinach and cook for 1 to 2 minutes until just wilted.
8. Divide the cooked rice between bowls. Top with the Korean BBQ chicken and carrots, then add the garlicky spinach. Finish with the remaining green onions and 1 teaspoon sesame seeds if using.
9. Serve right away. If you want wine, pour Pinot Noir or Gewurztraminer; both are friendly with the sweet-savory Korean-inspired flavors without clashing with ginger and sesame.