Ingredients

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In this dish, a coating of rice flour on chopped chicken just before it hits a hot pan creates a delicate crust—perfect for soaking up a flavorful sauce made with spicy sambal oelek. It’s balanced by fluffy jasmine rice and vegetables stir-fried in a tangy-sweet sauce.

TIME: 30-40 minutesSERVINGS: 2

1 1/2 Tbsps SOY MARINADE

1 Tbsp RICE VINEGAR

KNICK KNACKS:

2 SCALLIONS

1 Tbsp SAMBAL OELEK

2 Tbsps SUSHI SAUCE

1/4 cup RICE FLOUR

1 1-inch piece GINGER

1 Tbsp SESAME OIL

10 oz CHOPPED

CHICKEN BREAST

6 oz CARROTS

1/2 cup JASMINE RICE

1/2 lb CABBAGE

Spicy Chicken & Stir-Fried Vegetableswith Jasmine Rice

Zesty & Tropical

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1 Prepare the ingredients & make the sauce: F Wash and dry the fresh produce.

F Peel and finely chop the ginger. Peel the carrots; thinly slice on an angle.

F Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

F Cut out and discard the core of the cabbage; roughly chop the leaves.

F In a medium bowl, combine the soy marinade, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the rice: F In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high.

F Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender.

F Turn off the heat and fluff with a fork. Cover to keep warm.

3 Cook the vegetables: F While the rice cooks, in a medium pan (nonstick, if you have one), heat

2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced carrots, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant.

F Add the chopped cabbage and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

F Add the sushi sauce and remaining sesame oil. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated.

F Turn off the heat and stir in the vinegar. Season with salt and pepper to taste.

F Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Coat & start the chicken: F While the vegetables cook, pat the chicken dry with paper towels. Place

in a bowl; season with salt and pepper. Add the flour and toss to coat.

F In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken in an even layer (tapping off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned.

F Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned.

5 Finish the chicken: F Add the sauce to the pan (carefully, as the liquid may splatter); cook,

stirring frequently, 1 to 2 minutes, or until the chicken is glazed and cooked through. Turn off the heat.

6 Serve your dish: F Serve the finished chicken with the cooked vegetables and cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

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