Careme

Ingredients

• Chicken Breast Boneless Skinless For Stir Fry

  1 lb $5.49
• Cucumber

  1 medium $0.99
• Signature SELECT Long Grain Thai Jasmine Rice

  1/2 cup plus 1 tablespoon dry $4.79
• Cilantro

  1/3 bunch $1.29
• Green Onions

  3 $1.49
• Lime

  1 large $0.69
• Thai Chile Peppers

  1–2, to taste $6.49
• Garlic

  2 cloves $0.99
• Fish sauce

  1 1/2 tablespoons
• Brown sugar

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Water

  3/4 cup
• Black pepper

  1/4 teaspoon

Instructions

1. Rinse 1/2 cup rice. Thinly slice the cucumber, green onions, Thai chiles, and garlic; chop the cilantro and cut any large chicken strips into bite-size pieces.
2. Combine the rinsed rice with 3/4 cup water 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. While the rice cooks, toast the remaining 1 tablespoon dry rice in a skillet over medium heat for 3–4 minutes, shaking frequently, until deep golden. Cool briefly, then crush finely with a mortar, spice grinder, or heavy pan.
4. Whisk the lime juice, fish sauce, brown sugar, black pepper, and half the sliced chiles together. Toss the cucumber with 1 tablespoon of this dressing and half the cilantro; set aside.
5. Heat the oil in a large skillet or wok over high heat. Add the chicken in a single layer and stir-fry for 5–7 minutes, adding the garlic during the final minute, until browned and the thickest pieces reach 165°F.
6. Remove the skillet from the heat. Toss the chicken with the remaining dressing, toasted rice powder, green onions, remaining cilantro, and additional chile to taste.
7. Fluff the jasmine rice and divide it between two shallow bowls. Plate the chicken beside it and finish with the dressed cucumber and any accumulated cucumber juices.