Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 pounds bone-in chicken thighs $1.29
• Zucchini

  12 ounces $1.79
• Jasmine rice

  1/2 cup dry $3.59
• Garlic

  2 cloves $0.79
• Fresh ginger

  2 teaspoons minced $3.99
• Green onions

  2 green onions $1.19
• Water

  1 cup
• Kosher salt

  3/8 teaspoon
• Black pepper

  1/4 teaspoon
• Gochujang

  1 1/2 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Remove the skin and bones from 1.25 pounds bone-in chicken thighs, then cut the meat into 1-inch pieces. Halve and slice 12 ounces zucchini, mince 2 cloves garlic and 2 teaspoons ginger, and thinly slice 2 green onions.
2. Rinse 1/2 cup dry jasmine rice. Combine the 1/2 cup dry jasmine rice with 3/4 cup water and 1/8 teaspoon kosher salt in a small saucepan; bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
3. Whisk 1 1/2 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, 2 cloves minced garlic, 2 teaspoons minced ginger, and 1/4 cup water into about 7 1/2 tablespoons sauce.
4. Season the prepared chicken from 1.25 pounds bone-in chicken thighs with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat; stir-fry the prepared chicken for 6–8 minutes, until browned and it reaches 165°F, then transfer it 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 browned but still crisp.
6. Return the cooked chicken from 1.25 pounds bone-in chicken thighs to the skillet and pour in 7 1/2 tablespoons prepared sauce. Toss over medium-high heat for 2–3 minutes, until the sauce is glossy and coats the stir-fry.
7. Divide about 1 1/2 cups cooked jasmine rice between two bowls, top with the chicken-zucchini stir-fry, and finish with 2 sliced green onions and 1 teaspoon toasted sesame seeds.