Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  3/4 lb boneless skinless chicken thigh meat, cut into bite-size pieces $2.79
• Zucchini

  10 oz, halved lengthwise and sliced 1/2-inch thick $1.79
• Green Onions

  3, whites and greens separated, sliced $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon minced ginger $3.99
• Garlic

  2 cloves, minced $0.79
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry rice $1.79
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar or apple cider vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons, divided
• Chili-garlic sauce or crushed red pepper

  1 to 2 teaspoons, to taste
• Sichuan peppercorns, finely crushed

  1/2 teaspoon, or use black pepper
• Neutral cooking oil

  2 1/2 tablespoons, divided
• Sugar

  1 teaspoon
• Kosher salt

  to taste

Instructions

1. Rinse the rice, then combine it with 1 cup water and a pinch of salt in a small saucepan; bring to a simmer, cover, cook 15 minutes, then remove from heat and let stand covered while you finish the stir-fry.
2. While the rice cooks, first slice the zucchini and green onions and mince the ginger and garlic; then cut the chicken into bite-size pieces on a separate board or thoroughly wash the board and knife after cutting chicken.
3. Toss the chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt; in a second bowl, mix the remaining 1 tablespoon soy sauce, vinegar, sugar, chili-garlic sauce, remaining 1 teaspoon cornstarch, and 2 tablespoons water.
4. Heat a large skillet or wok over medium-high heat until very hot, add 1 1/2 tablespoons oil, then stir-fry the chicken in a single layer for 4 to 6 minutes until browned and cooked through to 165°F; transfer to a plate.
5. Add 1 tablespoon oil to the skillet, then stir-fry the zucchini and green onion whites for 3 to 4 minutes until browned at the edges but still crisp-tender.
6. Add the ginger, garlic, and crushed Sichuan peppercorns to the hot oil in the skillet and stir for 30 seconds until fragrant, then return the chicken to the pan, pour in the sauce, and toss 1 to 2 minutes until glossy and lightly thickened.
7. Fluff the rice, spoon it into two bowls, top with the Sichuan chicken and zucchini, and finish with the sliced green onion greens.