Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1½ pounds bone-in chicken thighs $1.29
• Zucchini

  1 pound $1.79
• Jasmine rice

  ¾ cup dry $3.59
• Green onions

  4 green onions $1.19
• Garlic

  3 cloves
• Fresh ginger

  1 tablespoon minced $3.99
• Reduced-sodium soy sauce

  1½ tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  1 tablespoon
• Toasted sesame oil

  1 teaspoon
• Cornstarch

  1 tablespoon
• Crushed red pepper flakes

  ¼ teaspoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  2 teaspoons
• Black pepper

  ¼ teaspoon
• Water

  1½ cups

Instructions

1. Remove the skin and bones from 1½ pounds bone-in chicken thighs and cut the meat into 1-inch pieces. Halve and slice 1 pound zucchini into ½-inch pieces, thinly slice 4 green onions while separating their white and green parts, mince 3 cloves garlic, and mince 1 tablespoon fresh ginger.
2. Combine ¾ cup dry jasmine rice, 1¼ cups water, and ¼ teaspoon kosher salt in a saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes; remove the saucepan from the heat and let the rice stand, covered, for 5 minutes.
3. Toss the chicken cut from 1½ pounds thighs with 1 teaspoon kosher salt, 1 teaspoon cornstarch, and ¼ teaspoon black pepper. In a small bowl, whisk together 1½ tablespoons reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 2 teaspoons cornstarch, ¼ teaspoon crushed red pepper flakes, and ¼ cup water.
4. Heat 1 tablespoon neutral cooking oil in a large skillet or wok over high heat. Add the seasoned chicken from 1½ pounds thighs in one layer and stir-fry for 6–8 minutes, until browned and the thickest pieces reach 165°F; transfer the chicken to a clean plate.
5. Add 1 tablespoon neutral cooking oil and 1 pound sliced zucchini to the hot skillet. Sprinkle the zucchini with ¾ teaspoon kosher salt and stir-fry for 3–4 minutes, until browned but still crisp; add the white parts of 4 green onions, 3 cloves minced garlic, and 1 tablespoon minced fresh ginger, then stir-fry for 30 seconds.
6. Return all cooked chicken from 1½ pounds thighs to the skillet and pour in the sauce made with 1½ tablespoons reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 2 teaspoons cornstarch, ¼ teaspoon crushed red pepper flakes, and ¼ cup water. Toss for 2 minutes, until the sauce bubbles and coats the chicken and zucchini.
7. Fluff all cooked rice made from ¾ cup dry jasmine rice and divide it between two bowls. Spoon all the chicken-zucchini stir-fry over the rice, top with the green parts of 4 green onions, and serve immediately.