Careme

Ingredients

• Kevin's Natural Foods Korean BBQ Chicken Breast, 16 OZ 1 package $9.99
• Broccoli Crowns 1 large bunch, cut into bite-size florets with peeled stems sliced $2.89
• Organic Green Cabbage 1/2 small head, very thinly sliced $1.10
• Lime 1, halved $0.49
• Cilantro Bunch 1/2 bunch, leaves and tender stems chopped $0.99
• Green Onion 2, thinly sliced $1.29
• Sweet Onion 1/2 medium, thinly sliced $1.43
• Pantry item: jasmine or long-grain rice 1 cup dry
• Pantry item: rice vinegar 2 tablespoons
• Pantry item: neutral oil 2 tablespoons
• Pantry item: soy sauce 1 teaspoon
• Pantry item: honey or sugar 1 teaspoon
• Pantry item: toasted sesame oil 1 teaspoon
• Pantry item: sesame seeds 1 teaspoon
• Pantry item: red pepper flakes pinch
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Rinse 1 cup dry jasmine or long-grain rice and cook it with 1 1/4 cups water according to package directions. When cooked, keep the rice covered off the heat so it stays fluffy.
2. While the rice cooks, cut 1 large bunch broccoli crowns into bite-size florets and peel and slice the stems. Toss the broccoli with 1 tablespoon neutral oil, a pinch of kosher salt, and a few grinds of black pepper. Spread it on a sheet pan so the pieces are not crowded.
3. Roast the broccoli at 425°F for 18 to 22 minutes, turning once, until the edges are browned and the stalks are tender but not mushy. The charred tips add needed bitterness and texture against the sweet chicken.
4. While the broccoli roasts, make the quick slaw. Very thinly slice 1/2 small head organic green cabbage and 1/2 medium sweet onion. In a bowl, toss the cabbage and onion with 2 tablespoons rice vinegar, 1 teaspoon honey or sugar, 1 teaspoon soy sauce, the juice of 1/2 lime, 1 teaspoon toasted sesame oil, and a pinch of red pepper flakes. Let it sit and soften slightly while the rest cooks.
5. Warm 1 package Kevin's Natural Foods Korean BBQ Chicken Breast in a skillet over medium heat according to package style, about 5 to 7 minutes, stirring gently so the sauce glazes the chicken without breaking it up too much. If it looks tight, add 1 tablespoon water to loosen the glaze.
6. Thinly slice 2 green onions and chop 1/2 bunch cilantro. Fluff the cooked rice with a fork. Taste the slaw and adjust with a little more salt or lime juice if needed.
7. To plate, spoon the rice into two wide shallow bowls. Arrange the glazed Korean BBQ chicken on one side, pile the roasted broccoli beside it, and mound the quick-pickled cabbage slaw high for volume and crunch. Sprinkle with the sliced green onion, chopped cilantro, and 1 teaspoon sesame seeds. Serve with the remaining 1/2 lime cut into wedges for squeezing at the table.
8. Optional wine pairing: serve with lightly chilled Riesling or Pinot Noir.