Careme

Ingredients

• Mary's ABF Ground Chicken Breast

  16 ounces $7.10
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.19
• Green Onion

  3 green onions $1.39
• Water

  1 cup
• Kosher salt

  1 1/2 teaspoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Cornstarch

  1 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Crushed red pepper flakes

  1/4 teaspoon
• Black pepper

  1/4 teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Cut 12 ounces Organic Zucchini Squash into 1/2-inch half-moons; thinly slice 3 green onions, keeping the white and green parts separate; mince 2 garlic cloves and grate 1 tablespoon fresh ginger.
2. Combine 1/2 cup dry Organic Jasmine Thai White Rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
3. Whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 1/4 cup water.
4. Season 16 ounces Mary's ABF Ground Chicken Breast with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat; add the seasoned 16 ounces ground chicken and stir-fry, breaking it into bite-size pieces, for 5 to 6 minutes until browned and at least 165°F. Transfer the cooked 16 ounces ground chicken to a plate.
5. Add 1 teaspoon neutral cooking oil to the skillet, followed by 12 ounces prepared zucchini and 1/4 teaspoon kosher salt; spread the 12 ounces zucchini in a single layer and cook undisturbed for 2 minutes. Add the white parts of 3 green onions, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/4 teaspoon crushed red pepper flakes, then stir-fry for 1 minute until the zucchini is crisp-tender.
6. Return the cooked 16 ounces ground chicken to the skillet and pour in the sauce containing 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 1/4 cup water. Toss for 1 to 2 minutes until glossy and thickened, then divide the stir-fry and the cooked 1/2 cup dry rice between 2 bowls and garnish with the green parts of 3 green onions.