Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thighs Value Pack

  12 ounces $5.99
• Japanese Eggplant

  12 ounces $4.99
• Simple Truth Organic® Jasmine Rice

  1/2 cup dry $3.99
• Green Onions

  2 green onions $1.19
• Water

  1 cup plus 1 tablespoon plus 1 teaspoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Rice vinegar

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Fresh ginger

  2 teaspoons grated
• Garlic

  2 cloves
• Neutral cooking oil

  4 teaspoons
• Diamond Crystal kosher salt

  1 1/4 teaspoons
• Ground black pepper

  1/8 teaspoon
• Sesame seeds

  1 teaspoon

Instructions

1. Cut 12 ounces chicken thighs into 1-inch pieces; slice 12 ounces Japanese eggplant into 1/2-inch half-moons; mince 2 garlic cloves; grate 2 teaspoons fresh ginger; and thinly slice 2 green onions, keeping them divided.
2. Whisk 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons light brown sugar, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, and 1/3 cup water in a small bowl to make roughly 1/2 cup glaze.
3. Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon Diamond Crystal 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.
4. While the rice cooks, season all 12 ounces prepared chicken with 1 teaspoon Diamond Crystal kosher salt and 1/8 teaspoon ground black pepper. Heat 1 teaspoon neutral cooking oil in a large nonstick skillet over medium-high heat, add all 12 ounces seasoned chicken, and stir-fry for 5 minutes.
5. Push all 12 ounces chicken to the perimeter of the skillet. Add 3 teaspoons neutral cooking oil and all 12 ounces sliced Japanese eggplant to the center, then stir-fry everything for 5 minutes.
6. Add 2 minced garlic cloves, 2 teaspoons grated fresh ginger, and 1 sliced green onion; stir-fry for 30 seconds. Pour in all roughly 1/2 cup glaze and simmer for 3 to 4 minutes, stirring, until glossy and the chicken reaches 165°F.
7. Fluff the cooked yield from 1/2 cup dry jasmine rice and divide it between two bowls. Spoon equal portions of the chicken and eggplant stir-fry over the rice, then garnish with 1 sliced green onion and 1 teaspoon sesame seeds.