Careme

Ingredients

• Organic Ground Chicken, 16 OZ

  16 ounces $7.99
• Organic Slicing Cucumbers

  1 large cucumber $1.10
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Green Onion

  3 green onions $1.39
• Cilantro Bunch

  1/2 cup chopped $1.19
• Lime

  1 lime $0.69
• Water

  1 1/4 cups
• Neutral cooking oil

  1 tablespoon
• Garlic

  2 cloves
• Fish sauce

  1 tablespoon plus 1 teaspoon
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Crushed red pepper flakes

  1/2 teaspoon
• Kosher salt

  1/4 teaspoon

Instructions

1. Rinse 3/4 cup dry jasmine rice, then combine it with 1 1/4 cups water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
2. While the rice cooks, thinly slice 1 large cucumber and 1 green onion. Toss the slices with the juice of 1/2 lime, 1 teaspoon brown sugar, 1 teaspoon fish sauce, and 1/4 teaspoon kosher salt; refrigerate until plating.
3. Stir together the juice of 1/2 lime, 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon brown sugar, and 1/2 teaspoon crushed red pepper flakes in a small bowl.
4. Mince and immediately sauté 2 garlic cloves and the white parts of 2 thinly sliced green onions in 1 tablespoon neutral cooking oil over medium-high heat for 30 seconds. Add 16 ounces organic ground chicken and sauté for 6–8 minutes, breaking it into small crumbles, until it reaches 165°F.
5. Pour in all of the prepared sauce and sauté for 1–2 minutes, stirring until evenly coated and glossy; remove from the heat.
6. Divide all cooked rice made from 3/4 cup dry rice between 2 bowls. Top with the cooked 16 ounces ground chicken, all cucumber salad made from 1 large cucumber, 1/2 cup chopped cilantro, and the green parts from 2 green onions.