Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  12 ounces $1.29
• Zucchini

  12 ounces $1.79
• Kroger® Jasmine Rice

  1/2 cup $3.89
• North Shore Potted Living Basil

  1/2 cup loosely packed leaves $4.79
• Water

  1 cup
• Kosher salt

  1 teaspoon
• Low-sodium soy sauce

  2 tablespoons
• Fish sauce

  1 tablespoon
• Fresh lime juice

  1 tablespoon
• Brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon
• Neutral cooking oil

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Cut 12 ounces chicken thighs into 1-inch pieces and toss with 3/4 teaspoon kosher salt; let stand for 10 minutes while you slice 12 ounces zucchini into half-moons, mince 2 garlic cloves and 1 tablespoon fresh ginger, and tear 1/2 cup basil leaves.
2. Combine 1/2 cup jasmine 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 let stand, covered, for 5 minutes.
3. Heat 2 teaspoons neutral cooking oil in a large skillet or wok over medium-high heat. Add the 12 ounces salted chicken and stir-fry for 6–7 minutes, until browned and the thickest pieces reach 165°F; transfer to a plate.
4. Add 1 teaspoon neutral cooking oil and 12 ounces sliced zucchini to the skillet. Stir-fry for 3–4 minutes until crisp-tender and lightly browned.
5. Add 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Return 12 ounces cooked chicken to the skillet, then stir in 2 tablespoons low-sodium soy sauce, 1 tablespoon fish sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, 1 teaspoon cornstarch, and 1/4 cup water. Simmer for 1–2 minutes until glossy and thickened.
6. Fold 1/2 cup torn basil leaves into the stir-fry and remove it from the heat. Fluff the 1/2 cup cooked jasmine rice, divide it between two bowls, and plate the chicken and zucchini over the rice.