Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 ounces $2.99
• Cucumber

  1 large $0.89
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Green Onions

  2 green onions $1.19
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1 teaspoon grated $3.99
• Water

  3/4 cup
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  2 tablespoons
• Honey

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  1/4 teaspoon
• Sesame seeds

  1 teaspoon

Instructions

1. Thinly slice 1 large cucumber, cut 12 ounces chicken breast fillets into 1-inch pieces, mince 2 garlic cloves, grate 1 teaspoon ginger, and thinly slice 2 green onions, keeping the green onions separated.
2. Rinse 1/2 cup dry jasmine rice, then combine it 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. Toss 1 sliced cucumber with 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and 1 sliced green onion; refrigerate while the chicken cooks.
4. Mix 2 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger in a bowl. Add 12 ounces chicken pieces, coat thoroughly, and marinate for 10 minutes while the rice cooks.
5. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add all 12 ounces marinated chicken in one layer and sear for 7–9 minutes, turning occasionally, until caramelized and the thickest pieces reach 165°F.
6. Divide the cooked rice made from 1/2 cup dry jasmine rice between 2 bowls. Top with all 12 ounces cooked chicken and the cucumber salad made from 1 large cucumber, then garnish with 1 sliced green onion and 1 teaspoon sesame seeds before serving.